Chargrilled Chicken with Salsa and Potatoes Recipe
How to Make Chargrilled Chicken with Salsa and Potatoes
Method
- Preheat the oven to 180°C (or 160°C fan-forced).
- Prepare the potatoes. Slice and toss them in the olive oil and season with salt and pepper.
- Lay them in a single layer on a large, shallow baking tray lined with baking paper and bake for about 15 minutes, then flip them and continue baking for an additional 15-20 minutes until golden brown.
- Bake the chicken at the same time, according to packet directions.
- While chicken and potatoes are baking, make the salsa.
- Toss the sliced green chillies, lime segments and coriander in a bowl. Pour over the lime juice and zest, then the white wine vinegar. Stir with a fork, to combine. Drizzle with the olive oil and season with salt and pepper. Toss to combine all the ingredients and set aside to let the flavours develop.
- When the chicken and potatoes are golden brown and cooked through, remove them from the oven and place potato slices in a single layer on a large serving platter. Top the potatoes with the chicken and garnish on top with a few spoonfuls of the salsa.
- Garnish with lime wedges.
Tip: Place extra salsa in a dish on the side, so people can add more to their plate if they wish.