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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Feta Cheese, crumbled(ContainsMilk)
Salt and Pepper*
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.