Ingredients

Chicken Marinade: 
  • 500g chicken thigh fillets
  • 1 sachet Freja Instant Chicken Bone Broth Powder
  • 2 tsp oregano
  • 1 tsp thyme
  • 1 tsp paprika
  • 3 cloves of garlic (minced)
  • 1/2 tsp black pepper
  • Big pinch of salt
  • 3 tbsp Greek yoghurt
  • Juice of 1 lemon
  • Big club of olive oil
Chips:
  • 750g potatoes
  • 1 sachet Freja Instant Chicken Bone Broth Powder
  • 3 tsp oregano
  • Big pinch of salt
  • Generous glue of olive oil
To Serve: 
  • Flatbreads
  • Dill
  • Baby cucumbers
  • Tzatziki
  • Tomatoes
  • Red onions

 

Method:
  1. Combine all of the marinade ingredients into a bowl with the chicken thighs and leave this to marinade for at least an hour, or overnight. 
  2. Preheat the oven to 200. Cut the potatoes into thin chips, leaving the skin on. Par-boil the chips for approx 3-4 mins to soften them up slightly. Once strained and mostly dry, spread these onto a baking sheet and sprinkle over plenty of olive oil, oregano, salt and one sachet of Freja Instant Chicken Bone Broth. Bake for 25-30 minutes or until golden and crispy. 
  3. While the chips are cooking, grill the marinated chicken on the BBQ until cooked through. 
  4. Serve up the grilled chicken and crispy chips on flatbreads with tzatziki, cucumbers, tomato and dill.