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Greek-Style Chicken and Potatoes

Greek-Style Chicken and Potatoes

with Veggies and Feta

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This easy Greek-inspired feast features our favourite spice, Lemon Pepper! Packed with zesty goodness, it brings a bright kick to any dish. When added to mayo, it becomes a delicious dipper for both chicken and potatoes.

Tags:QuickEasy Clean-upFamily Friendly
Allergens:Sulphites/SulfiteMilk/LaitEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

460 g

Russet Potato

160 g

Sweet Bell Pepper

200 g

Zucchini

1 unit

Lemon

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Calories790 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate58 g
Sugar8 g
Dietary Fiber8 g
Protein41 g
Cholesterol180 mg
Sodium900 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Zester
Parchment Paper
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Toss potatoes, half the Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt. Roast in the middle of the oven, until golden-brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the middle and bottom of oven, rotating sheets halfway through cooking.)

2

While potatoes roast, core, then cut pepper into 1-inch pieces. Cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Zest, then juice half the lemon. Cut remaining lemon into wedges. Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.

3

Toss chicken with peppers, zucchini, remaining Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Arrange in a single layer. Roast in the top of the oven, stirring halfway through, until veggies are tender and chicken is cooked through, 16-18 min.**

4

While chicken and veggies roast, stir together mayo, lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl) in a small bowl. Season with salt and pepper.

5

Divide roasted potatoes, chicken and veggies between plates. Sprinkle feta over chicken and veggies. Serve lemony mayo on the side, for dipping. Squeeze over a lemon wedge, if desired.