Oregano Chicken with Greek-Style Village Salad

Preheat oven to 180°C fan-forced. Place chicken, oregano and unpeeled garlic in an ovenproof frypan. Finely zest lemon and add to pan with 2 tsp oil and a good pinch of salt.

Place pan over medium-high heat and cook chicken for 2-3 minutes on each side or until golden. Transfer to oven and cook for a further 10 minutes or until chicken is cooked through. Remove from oven and squeeze over ½ the lemon juice. Set aside.

Place remaining lemon juice in a bowl and whisk well with remaining oil. Season to with salt and pepper. Squeeze roasted garlic from its skin, roughly chop and whisk into the dressing.

Roughly dice tomato, cucumber, eschalot and capsicum and place in a bowl. Finely chop olives and crumble feta and place in a separate bowl until you’re ready to serve.

Place chopped vegetables, olives and feta in a serving bowl and drizzle with lemon and garlic dressing. Season with salt and pepper and toss together gently to combine.

Cut chicken into thin slices and drizzle with cooking juices. Divide chicken and salad between plates and serve immediately.