Sheet-Pan Greek Chicken and Veg

Ingredients

• 220 g chicken breast
• 250 g baby potatoes
• 150 g cherry tomatoes
• 1 small red onion
• 1 medium zucchini
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 30 g feta
• 2 tbsp chopped parsley

Method

1. Step 1

   Preheat the oven to 220°C and line a large sheet pan with baking paper.

2. Step 2

   Halve the 250 g baby potatoes, toss them with a little oil and salt, and roast them until golden and tender.

3. Step 3

   Cut the 220 g chicken breast into bite-sized pieces and pat the pieces dry with paper towels.

4. Step 4

   Halve the cherry tomatoes (150 g), slice the red onion thinly (1 small), and slice the zucchini into half-moons (1 medium).

5. Step 5

   Toss the chicken breast with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano. Spread it on the tray with the vegetables, keeping the pieces in a single layer.

6. Step 6

   Roast everything until the vegetables are tender and the protein is cooked through. As a guide, fish usually needs 10 to 12 minutes, while chicken, tofu, or meatballs usually need 15 to 20 minutes.

7. Step 7

   While the tray bakes, mix the ingredients for the oregano lemon dressing so it is ready to spoon over at the end.

8. Step 8

   Divide the tray bake between plates, spoon over the sauce or pan juices, and finish with feta and parsley.