Smokey Chicken with Sweet Potato Wedges & Tzatzikish
Clock Image
Prep: 15 mins
Cook: 30 mins
Peter and Sue’s high welfare chicken is a dream with chunky organic potato wedges and a side of tzatzikish for dipping. Now tzatz what I call a good supper.
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722 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 sweet potatoes
  • A pinch or two of smoked paprika
  • 1 lemon
  • 1 red onion
  • 1 crisp lettuce
  • A pack of skinless chicken breasts
  • A pot of yogurt
  • 1 ridged cucumber
From your kitchen
  • 2 tbsp olive oil + 1 tsp
  • Sea salt
  • Freshly ground pepper
You'll need
  • Bowl
  • Baking tray
  • Kitchen paper or salad spinner
  • Cling film
  • Rolling pin
  • Dish
  • Griddle or frying pan
Step by step this way
  • 1.

    Heat your oven to 200ºC/Fan 180ºC/Gas 6. Scrub the sweet potatoes. Chop each potato into 8 chunky wedges. Pop in a bowl. Mix with 1 tbsp oil, a pinch of paprika and a little salt and pepper. Shake to mix. Grate or pare the zest from the lemon. Juice it.

  • 2.

    Arrange the wedges on a baking tray. Pop in the oven and roast for 30 mins till soft and a little charred. Peel the onion and slice into thin rounds. Pop in the bowl with a squeeze of lemon juice. Rinse the lettuce. Pat dry or use a salad spinner.

  • 3.

    Pop a chicken breast on a chopping board. Carefully slice through it, holding it down with the palm of your hand. Be carefully not to cut all the way through. Open the chicken out like a butterfly. Repeat with the other chicken breast.

  • 4.

    Lay a piece of cling film over the chicken. Bash with a rolling pin to flatten them so they are the same thickness. Pop the chicken into a dish. Add a good pinch of the smoked paprika, 2 tsp olive oil and some salt and black pepper. Pop to one side.

  • 5.

    Spoon the yogurt into a bowl. Rinse the cucumber. Coarsely grate it. Use your hands to squeeze as much liquid as you can from the cucumber. Add it to the yogurt. Stir in 1 tsp oil, a squeeze of lemon juice, the zest and a little salt and pepper.

  • 6.

    Add the lettuce to the onion. Season with salt and pepper. Squeeze in the last of the lemon juice. Toss to mix.

  • 7.

    Heat a large griddle or frying pan till it’s smoking hot. Add the butterflied chicken breasts. Fry for 6-8 mins, turning once or twice so the chicken is golden brown on both sides and cooked through.

  • 8.

    Slice the chicken into finger length pieces. Serve them with the lettuce and red onion, the sweet potato wedges and the tzatzikish sprinkled with a little smoked paprika.

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