HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Style Chicken And Potatoes
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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

460 g

Russet Potato

160 g

Sweet Bell Pepper

200 g


1 unit


1 tbsp

Lemon-Pepper Seasoning


¼ cup

Feta Cheese, crumbled


4 tbsp


(ContainsEgg, Mustard)

Not included in your delivery

2 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Energy (kJ)3305 kJ
Fat46 g
Saturated Fat9 g
Carbohydrate58 g
Sugar8 g
Dietary Fiber8 g
Protein41 g
Cholesterol180 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Parchment Paper
Small Bowl
Instructionsarrow up iconarrow up icon
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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.)


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.


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.**


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.


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.