Greek-Style Chicken and Potatoes
with Veggies and Feta
This easy Greek-inspired feast features our favourite spice, Lemon Pepper! Packed with zesty goodness, it brings a bright kick to any dish.
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
Not included in your delivery
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.)
While potatoes roast, core, then cut pepper into 1-inch pieces. Cut zucchini in half lengthwise, then into 1/2-inch half-moons. Zest half the lemon (whole lemon for 4 ppl), then cut into wedges.
Pat chicken dry with paper towels. Add chicken, peppers, zucchini, remaining Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Arrange in a single layer.
Roast in the top of the oven, stirring halfway through, until veggies are tender and chicken is cooked through, 14-16 min.
Divide potatoes, chicken and veggies between plates. Sprinkle feta and lemon zest over chicken and veggies. Squeeze over a lemon wedge, if desired. Serve tzatziki on the side, for dipping.