Leek and Feta Chicken

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.