This meal combines the best of both worlds – a roasted traybake and a fresh salad. Cooked in an orange and red wine vinegar marinade, with salty morsels of scorched feta and crunchy almonds.
This Week
2 Dec - 8 Dec
Crispy Potato and Chicken Salad with Orange, Fennel and Scorched Feta
- under 1 hour
- 4
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Meal Prep Guide
Prepare the salad dressing. (store in an airtight jar in the fridge)
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- Salt and pepper
Method
- To make the dressing, combine all ingredients in a jar and shake well to combine.
Prepare the marinade for the chicken and potatoes. (store in an airtight jar in the fridge)
Ingredients
- 2 Tbsp red wine vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 2 garlic cloves (crushed)
- 3-4 Tbsp olive oil
- 1 orange (juice and ½ zest)
Method
- To make the marinade, combine all ingredients in a jar and shake well to combine.
Roast ⅓ cup almonds. (store in an airtight jar in the pantry)
Tips
Tips
- Depending on the size of the chicken thighs, you may need to remove the chicken after 30 minutes and let the potatoes cook for a little longer while the feta cooks.
- The feta tastes most delicious when golden and slightly charred, if it hasn’t turned golden during the recommended cooking time (10 minutes), place it under the grill for a couple of minutes.
Shortcuts
Vegetables
- Swap fennel for shaved white cabbage.
- Swap potatoes for yellow or purple sweet potatoes.
Protein
- For a vegetarian option, omit the chicken thighs. Roast with the potatoes, onion and the same marinade, option to add extra vegetables like capsicum or pumpkin – depending on what is in season. Then toss 1 x 400g tin of lentils (drained, rinsed and dried) through the salad.
Other
- Swap almonds for pumpkin seeds or pistachios.
- Swap parsley for coriander.
Ingredients
Orange and mustard chicken traybake
- 500-600g chicken thighs
- 700g baby potatoes (cut in half)
- 1 red onion (cut into wedges)
- 2 Tbsp red wine vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 2 garlic cloves (crushed)
- 3 Tbsp olive oil
- 1 orange (juice and ½ zest)
- 100g feta cheese
- Salt and pepper
Dressing
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- Salt and pepper
Salad
- 120g baby spinach (roughly sliced)
- 1/2 cup parsley (roughly chopped)
- 1 fennel bulb (finely sliced)
- ⅓ cup almonds (roasted and roughly chopped)
Method
- Preheat the oven to 200 degrees, fan bake.
- Prepare the traybake. Start by adding the chicken, potatoes and onion to a large baking dish.
- In a medium-sized bowl, add the red wine vinegar, dijon mustard, honey, garlic, olive oil and orange juice; mix well. Pour the marinade over the chicken, potatoes and onion; season with salt and pepper. Place into the oven for 30 minutes.
- After 30 minutes, remove the tray from the oven and crumble over the feta. Place it back into the oven and cook for another 10 minutes or until everything is golden and cooked. Allow everything to cool for 10-15 minutes before adding it to the salad.
- While the traybake is cooling, prepare the dressing and salad. To make the dressing, combine all the ingredients in a jar and shake well to combine.
- In a large bowl, add the spinach, parsley, fennel and almonds, pour over the dressing and toss well.
- Once the traybake has cooled slightly, slice the chicken into bite-sized pieces, then add to the salad along with the potatoes and onion; gently toss.
Variations
Vegetables
- Swap fennel for shaved white cabbage.
- Swap potatoes for yellow or purple sweet potatoes.
Protein
- For a vegetarian option, omit the chicken thighs. Roast with the potatoes, onion and the same marinade, option to add extra vegetables like capsicum or pumpkin – depending on what is in season. Then toss 1 x 400g tin of lentils (drained, rinsed and dried) through the salad.
Other
- Swap almonds for pumpkin seeds or pistachios.
- Swap parsley for coriander.
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