Greek chicken and potatoes

 Cooking 45 minutes
 Preparation 35 minutes
 4 servings

Ingredients

2 packages (2 x 397 g) of Champêtre Greek-style potatoes wedges
125 ml (½ cup) olive oil
1 lemon, squeezed (about 3 tbsp)
4 garlic cloves, minced
10 ml (2 tsp.) of dried oregano
5 ml (1 tsp.) of dried thyme
5 ml (1 tsp.) of Dijon mustard
5 ml (1 tsp.) of salt
2.5 ml (½ tsp.) of black pepper
6 skin-on chicken thighs
1 medium zucchini, halved lengthwise and sliced
1 yellow bell pepper, cut into 1-inch pieces
½ large red onion, thinly sliced ​​into wedges
1 small box of cherry tomatoes
125 ml (½ cup) kalamata olives, pitted
65 ml (¼ cup) feta cheese, crumbled
30 ml (2 tbsp.) fresh parsley, finely chopped

Steps

  1. Preheat oven to 425°F. In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt and pepper.
  2. Place the chicken thighs in a large bowl and pour ⅔ of the marinade over them, then use your hands to toss the chicken into the marinade and make sure it is evenly coated. Marinate the chicken for 10 to 15 minutes in the fridge.
  3. While the chicken marinates, spread the zucchini, bell pepper, red onion and tomatoes on a baking sheet and pour the remaining marinade over the vegetables. Mix to coat well.
  4. Add the chicken thighs to the baking sheet around the vegetables and bake for 30 minutes.
  5. Remove baking sheet from oven, add olives and feta cheese, then return to oven for 10-15 minutes or until vegetables are softened and chicken has reached an internal temperature of 165°F.
  6. At the same time, spread the 2 packages of Greek potatoes on a second baking sheet and bake for 15 minutes, or until golden and crispy.
  7. Sprinkle chicken and vegetables with chopped fresh parsley. Serve with the Greek potatoes on the side.

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