2. Crush garlic and mix with chopped oregano, 1 tbsp oil, salt and pepper (see notes). Slash chicken and rub mixture into cuts. Place in a lined oven dish and roast for 20 minutes or until golden and cooked through.
3. In a large bowl whisk together lemon juice, 2 tsp seeded mustard, 1 tbsp honey, 3 tbsp olive oil and 1 tsp dried thyme.
4. Add the roast vegetables to dressing bowl along with drained olives. Toss to combine, season with salt and pepper.
5. Slice chicken and serve with potato salad and lettuce leaves.
Add 1 tsp lemon pepper to chicken if you like, for extra flavour!
Steam and serve dutch carrots on the side if you prefer.
Red onion, 1/2 *
Dutch carrots, 1 bunch
Garlic, 1 clove
Oregano, 1/2 packet *
Chicken breast fillet (skin on), 600g
Lemon, 1/2 *
Green olives, 1 jar
Mesclun leaves, 1/2 bag (100g) *
FROM YOUR PANTRY
Olive + oil for cooking, salt, pepper, dried thyme, honey, seeded mustard