Delivering weeknight flavour that will transport you to the Mediterranean coast in just one pot, this lemony, oregano baked chicken with its classic Greek side salad is the next-best thing to diving into Santorini's crystal waters.
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 teaspoons 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 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. Roughly chop olives and crumble feta.
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. Divide chicken and salad between plates and drizzle the chicken with any pan juices.