Grilled Herby Chicken with Warm Potato Salad

Preheat oven to 220°C fan-forced. Slice potatoes into 3mm-thick rounds. Finely zest and juice lemon. Chop tomato into eighths. Thinly slice onion. Pick oregano leaves from their stems. Squash garlic cloves with the flat side of a knife. Drain and rinse chickpeas.

Place potatoes, chickpeas, lemon juice and zest, ½ a stock cube, ½ the oregano, garlic, onion, olives, 20ml (1 tbs) olive marinating oil and 200ml boiling water in a baking tray. Cover with foil and bake for 10 minutes. Remove foil and bake for a further 30 minutes or until potatoes are cooked through and top layer is crisp.

While potato mixture is baking, make 2 incisions in chicken with a sharp knife. Transfer to a bowl and toss with 20ml (1 tbs) oil and a few pieces of feta. Rub remaining oregano leaves between your fingers to bruise, add to bowl and stir through to coat.

Heat a barbecue or chargrill pan over high heat. Add chicken and cook, turning halfway, for 12 minutes or until charred and cooked through. Allow to rest for 5 minutes then slice.

Add tomato and spinach to potato mixture and stir gently to combine. Slice chicken into thick pieces.

Transfer potato salad to plates. Crumble over remaining feta and top with sliced chicken.