One-Pan Greek Chicken Dinner

Dinner

Ready in 90 minutes. Serves 6.

Copy link

Ingredients

Ingredients
1 1/2 lb (680 g)	mini potatoes, larger potatoes cut in half
1	red onion, cut into 8 wedges (leave stem intact)
1	large sweet yellow pepper, chopped
2	cloves garlic, minced
2 tbsp (30 mL)	olive oil
1/2 tsp (2 mL)	black pepper
Pinch (0.5 mL)	salt
1	PC^® World of Flavours Greek Flattened Whole Chicken (about 3.3 lb/1.5 kg)
10	cocktail tomatoes or 2 cups (500 mL) grape tomatoes, cut in half
1/3 cup (83 mL)	Kalamata olives (optional)
1/3 cup (83 mL)	prepared tzatziki sauce
1/4 cup (60 mL)	each roughly chopped fresh oregano and mint (optional)
1	lemon, cut into wedges

Step 1
Preheat oven to 400ºF (200ºC). Stir together potatoes, red onion, yellow pepper, garlic, oil, black pepper and salt in PC® Enameled Cast Iron Roaster 4.9 L or other large roasting pan.
Step 2
Bake 15 minutes. Remove from oven; place chicken, breast side up, over top of vegetables. Return to oven; bake until chicken is browned, juices run clear when chicken is pierced and instant-read thermometer reads 165ºF (74ºC) when inserted in thickest part, 45 minutes to 1 hour.
Step 3
Remove from oven. Transfer chicken to cutting board; let rest 10 minutes. Cut into 8 equal pieces and arrange over top of vegetables in roaster. Top with tomatoes and olives (if using). Dollop with tzatziki and sprinkle with herbs (if using). Serve with lemon wedges.

Try this:
Got leftovers? Make a pot of rice and serve the leftover chicken and vegetables on top of a rice bowl the next day.

Our dietitians are available in-store or virtually to help you meet your nutrition needs.