Greek chicken and potatoes barbecue platter
This Greek chicken and potatoes barbecue platter features juicy marinated chicken thighs, crispy roasted potatoes, and creamy homemade tzatziki sauce. A flavorful, healthy Mediterranean-inspired dish perfect for any occasion.
Ingredients
- 500 g M&S Oakham Gold chicken thigh fillets
- 2 tbsp M&S shawarma kebab seasoning
- 2 M&S Remarksable Value lemons
- 4 cloves M&S Remarksable Value garlic, roughly smashed
- 500 g M&S Jersey royal potatoes, quartered
- 1 red onion, sliced
- 1 tbsp olive oil
- 2 tbsp M&S nonpareilles capers
- 1 tsp dried oregano
- 1/2 M&S Remarksable Value cucumber, cored and diced
- 300 g thick Greek yogurt
- 1 M&S Remarksable Value spring onion, chopped
- 1 tbsp M&S fresh mint, chopped
- 2 tbsp fresh dill, chopped + extra to serve
- 1 M&S Remarksable Value lemon, juiced
- 100 g feta cheese, crumbled
Instructions
- In a large bowl, toss the chicken thighs with salt, pepper, shawarma seasoning, and the juice of two lemons. Add garlic, potatoes, red onion, olive oil, capers, oregano, and lemon wedges. Mix thoroughly and let rest for 30 minutes to one hour.
- Preheat your oven to 210°C/190°C fan or gas mark 7. Spread the marinated mix onto a large sheet pan. Ensure it’s evenly spaced to avoid overcrowding. Roast for 30 minutes until the chicken is golden brown and the potatoes are soft.
- While the chicken bakes, dice the cucumber and combine it with Greek yogurt, chopped dill, mint, spring onion, and lemon juice. For added depth, mash two roasted garlic cloves into the mix. Season with salt and pepper.
- Once the chicken and potatoes are ready, arrange the tzatziki sauce on a serving plate, layer the chicken and potatoes on top, and sprinkle crumbled feta and extra dill. Serve immediately.