One-Pan Greek Chicken Thighs and Lemon Potatoes
with Feta Salad and Yogurt Sauce- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Fish
Ingredients: Yellow potato • Chicken thighs • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Roma tomato • Lemon • Cucumber • Shallot • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Dill • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide).
Ingredients
270 g
Chicken Thighs
400 g
Yellow Potato
1 unit(s)
Shallot
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
7 g
Dill
1 unit(s)
Lemon
7 g
Mediterranean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Greek Yogurt
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Heat a large non-stick oven-proof pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the Mediterranean Spice Blend.
- When hot, add 1 tbsp oil and chicken (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 2-3 min per side, until golden. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 4).
- Peel, then cut shallot into 1/2-inch-thick slices.
- Cut potatoes into 1/4-inch rounds.
- Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan for 30 sec, until butter melts.
- Add shallots, potatoes and remaining Mediterranean Spice Blend. Season with salt and pepper. Cook for 3-4 min, stirring often, until golden.
- Add 1 1/2 cups water (same for 4 servings). Cover and cook for 6-9 min, stirring occasionally, until potatoes are tender but not mushy and liquid has reduced by half. **
- Meanwhile, zest, then juice lemon.
- To a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to mix. (This is your salad dressing.)
- Remove pan of potatoes from heat. Stir in lemon zest and 1/2 tbsp (1 tbsp) lemon juice. (NOTE: If there is no liquid in the pan, add 1/4 cup of water.) Set aside.
- Arrange chicken on top of potatoes. Roast in the middle of the oven for 10-14 min, until potatoes are tender and chicken is cooked through.**
- Meanwhile, cut cucumber into 1/8-inch rounds.
- Cut tomato into 1/2-inch pieces.
- Strain, then cut or tear olives in half.
- Add cucumbers, tomatoes and olives to the bowl of dressing.
- Roughly chop dill. Add half the dill and half the feta to the bowl. Stir to combine.
- To a medium bowl, add yogurt, remaining feta, remaining dill and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper and stir to combine. (This is your yogurt sauce.)
- Thinly slice chicken.
- Divide salad, potatoes and chicken between plates.
- Serve yogurt sauce alongside.
If you've opted to get chicken thighs, prepare and cook in the same way the recipe instructs you to prepare and cook chicken breasts.
