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.
310 g
Chicken Leg (Boneless)
460 g
Russet Potato
160 g
Sweet Bell Pepper
200 g
Zucchini
1 unit
Lemon
1 tbsp
Greek Seasoning
(Contains Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Oil*
0.13 tsp
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. Squeeze over a lemon wedge, if desired. Serve lemony mayo on the side, for dipping.