Lemon Chicken with Potato Salad

clock 15 minutes + 15 minutes bowl Serves 4


  • 600g chicken thigh fillets, fat trimmed
  • 1 1/2 Tbsp vegetable or olive oil
  • 2 Tbsp warm water
  • 1/4 cup lemon juice
  • 2 garlic cloves, crushed
  • 3 tsp Dijon mustard
  • 2 tsp dried oregano leaves
  • 600g baby potatoes, halved
  • 2 spring onions, thinly sliced
  • 1 Lebanese cucumber, halved lengthwise, thinly sliced
  • 1 cup chopped flat-leaf parsley
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  • 1. Using a meat mallet, gently pound chicken until 1cm thick.

  • 2. Process 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.

  • 3. Place 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.

  • 4. To cook the chicken, preheat barbecue to a moderately high heat. Cook chicken for 3 minutes each side or until browned and cooked.

  • 5. Serve chicken with potato salad.

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