Protein Swap | Greek Lemon-Oregano Chicken Traybake
with Tomatoes & Feta
Cooking time
30 minutes
Servings
2/4
Calories
530 /serving
Ask us to name some classic Greek combinations, and we might say lemon and oregano... or maybe we’d go with tomato and feta. But who wants to choose? This cheery sheet pan supper showcases all those flavours and more, without much cleanup to show for it.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Lemon
- 450g Potatoes
- 2 Garlic cloves
- 2 Tomatoes
- 30ml Vegetable demi-glace
- 30g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
16 g
Saturated Fat
5 g
Sodium
590 mg
Total Carb
55 g
Sugars
8 g
Protein
43 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Cut the tomatoes into ½ inch wedges.
- Mince the garlic.
- Zest the lemon; juice ½ and cut the remaining ½ into wedges.
Roast the potatoes & chicken
- Pat the chicken dry. In a medium bowl, combine the chicken, garlic, demi-glace, ½ the lemon zest, ½ the spices, a drizzle of oil and S&P.
- On a lined sheet pan, toss the potatoes with a drizzle of oil, the remaining spices and S&P.
- Add the chicken* and roast, flipping halfway, 20 to 25 min., until browned and cooked through and the potatoes are tender.
Make the salad
- Meanwhile, in a second medium bowl, combine the tomatoes, cheese, lemon juice, a drizzle of oil and S&P.
Plate your dish
- Divide the potatoes, chicken and salad between your plates.
- Garnish with the lemon wedges and remaining lemon zest. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
