Lemon Chicken with Potato Salad
Whip up a fresh Lemon Chicken with Potato Salad in just 30 minutes. Perfect for a quick, tasty family dinner.
Ingredients
- 600 grams chicken thigh fillets, fat trimmed
- 1 1/2 tablespoons vegetable or olive oil
- 2 tablespoons warm water
- 1/4 cup lemon juice
- 2 cloves garlic, crushed
- 3 teaspoons Dijon mustard
- 2 teaspoons dried oregano leaves
- 600 grams baby potatoes, helved
- 2 spring onions, thinly sliced
- 1 lebanese cucumber, halved lengthwise, thinly sliced
- 1 cup chopped flat leaf parsley leaves
- 600 grams chicken thigh fillets, fat trimmed
- 1 1/2 tablespoons vegetable or olive oil
- 2 tablespoons warm water
- 1/4 cup lemon juice
- 2 cloves garlic, crushed
- 3 teaspoons Dijon mustard
- 2 teaspoons dried oregano leaves
- 600 grams baby potatoes, helved
- 2 spring onions, thinly sliced
- 1 lebanese cucumber, halved lengthwise, thinly sliced
- 1 cup chopped flat leaf parsley leaves
- Step 1 of 5Using a meat mallet, gently pound chicken until 1cm thick.
- Step 2 of 5Process oil, water, juice, garlic, mustard and oregano in a food processor until combined. Transfer 2½ tablespoons of mixture to a glass or ceramic bowl. Add chicken; tossing to coat. Reserve remaining lemon mixture.
- Step 3 of 5Place potatoes in a medium saucepan, cover with cold water and bring to the boil. Boil for 8 minutes or until just tender. Drain. Transfer to a heat-proof bowl. Add ¼ cup reserved lemon mixture to potatoes and toss to coat. Cool for 5 minutes. Add spring onions, cucumber, parsley and remaining lemon mixture, toss to combine.
- Step 4 of 5To cook the chicken, preheat barbecue to a moderately high heat. Cook chicken for 3 minutes each side or until browned and cooked.
- Step 5 of 5Serve chicken with potato salad.
Method
- Step 1 of 5Using a meat mallet, gently pound chicken until 1cm thick.
- Step 2 of 5Process oil, water, juice, garlic, mustard and oregano in a food processor until combined. Transfer 2½ tablespoons of mixture to a glass or ceramic bowl. Add chicken; tossing to coat. Reserve remaining lemon mixture.
- Step 3 of 5Place potatoes in a medium saucepan, cover with cold water and bring to the boil. Boil for 8 minutes or until just tender. Drain. Transfer to a heat-proof bowl. Add ¼ cup reserved lemon mixture to potatoes and toss to coat. Cool for 5 minutes. Add spring onions, cucumber, parsley and remaining lemon mixture, toss to combine.
- Step 4 of 5To cook the chicken, preheat barbecue to a moderately high heat. Cook chicken for 3 minutes each side or until browned and cooked.
- Step 5 of 5Serve chicken with potato salad.
Method
- Step 1 of 5Using a meat mallet, gently pound chicken until 1cm thick.
- Step 2 of 5Process oil, water, juice, garlic, mustard and oregano in a food processor until combined. Transfer 2½ tablespoons of mixture to a glass or ceramic bowl. Add chicken; tossing to coat. Reserve remaining lemon mixture.
- Step 3 of 5Place potatoes in a medium saucepan, cover with cold water and bring to the boil. Boil for 8 minutes or until just tender. Drain. Transfer to a heat-proof bowl. Add ¼ cup reserved lemon mixture to potatoes and toss to coat. Cool for 5 minutes. Add spring onions, cucumber, parsley and remaining lemon mixture, toss to combine.
- Step 4 of 5To cook the chicken, preheat barbecue to a moderately high heat. Cook chicken for 3 minutes each side or until browned and cooked.
- Step 5 of 5Serve chicken with potato salad.