Sheet Pan Lemon-Pepper Chicken Thighs
with Tzatziki and Veggie Dippers
Tender chicken, golden potato wedges and crunchy veggies are all delicious dipped in tzatziki!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
360 g
Yellow Potato
56 mL
Tzatziki
(Contains Milk)
160 g
Sweet Bell Pepper
113 g
Sugar Snap Peas
113 g
Baby Tomatoes
1 tbsp
Greek Seasoning
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
While potatoes roast, trim snap peas. Core, then cut pepper into 1/2-inch strips. (NOTE: These are your veggie dippers!)
Pat chicken dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. (NOTE: Cook chicken in two batches for 4 ppl, using 1/2 tbsp oil per batch.) Transfer chicken to another baking sheet. Roast in the top of the oven until cooked through, 8-10 min.
Thinly slice chicken. Divide chicken, potatoes, peppers, snap peas and tomatoes between plates. Serve tzatziki on the side for dipping.
