Lemon brings the flavours of tarragon, feta and garlic together. Making this chicken dinner one for the books!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Feta Cheese, crumbled(ContainsMilk/Lait)
Preheat the oven to 450°F (to roast the potatoes and chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, mince or grate the garlic. Zest, then juice the lemon(s). Roughly chop the tarragon leaves. Pat the chicken dry with paper towels. Season with salt and pepper.
Heat a large pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 2-3 min per side. Transfer the chicken to another baking sheet. Roast in the centre of the oven until cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 175°F.**)
Meanwhile, reduce the heat to medium. Add another drizzle of oil, then the leeks.Cook, stirring occasionally, until softened, 4-5 min. Remove the pan from the heat. Stir in half the garlic, half the lemon zest and 1 tbsp lemon juice (double for 4 people). Season with salt and pepper. Transfer to a plate and cover to keep warm.
Heat the same pan over medium heat. Add a drizzle of oil, then the kale, 1 tbsp lemon juice (double for 4 people) and 2 tbsp water (double for 4 people). Cook, stirring often, until the kale wilts, 1-2 min. Season with salt and pepper.
On the baking sheet, toss the potatoes with tarragon, 1 tbsp butter (double for 4 ppl), remaining garlic and remaining lemon zest. Divide the chicken, kale and potatoes between plates. Top with the leeks and feta.