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One pot
Dairy Free
Gluten Free

Roasted Greek Chicken & Vegetables with Olive Tapenade

Dill & Lemon Salad

Cooking time

35 minutes

Servings

4

Calories

690 /serving

Tonight’s recipe comes to you (almost) straight from the kitchens of Greece: We prepare a delightful medley of potatoes, zucchini, onion and garlic, all seasoned with a roasted garlic and red pepper spice blend, to bake in the oven; juicy chicken thighs are tossed with the spices, lemon zest and a drizzle of oil before being nestled into the vegetables to roast. Delicate ribbons of lettuce and thin slices of cucumber are tossed with dill and a tangy vinaigrette for a fresh and fragrant salad. The crowning touch? A homemade olive tapenade, quickly created by combining chopped Kalamata olives, minced garlic and a drizzle of olive oil.

We will send you:

  • 8 Chicken thighs
  • 680g Potatoes
  • 1 Bunch of dill
  • 1 Garlic clove
  • 1 Cucumber
  • 1 Lemon
  • 1 Zucchini
  • 1 Lettuce
  • 1 Onion (or shallot)
  • 45g Kalamata olives
  • 22.5g Goodfood roasted garlic & red pepper spice blend (garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, Cayenne pepper, oregano, garlic powder, kosher salt)

  • You will need:

    Zester
    Sheet pan
    Olive oil
    Oil
    Salt & pepper
    Parchment paper
    Total Fat
    41 g
    Saturated Fat
    7 g
    Sodium
    880 mg
    Total Carbs
    42 g
    Sugars
    5 g
    Protein
    40 g
    Fibres
    7 g
    Preparation
    a picture
    Mise en place
    Preheat oven to 450°F. Zest and juice the lemon. Cut the potatoes into bite-sized pieces. Halve the zucchini lengthwise; slice into ½-inch-thick half-moons. Chop the olives. Peel, halve and medium dice the onion. Mince the garlic. Roughly chop the dill fronds and stems.
    a picture
    Prepare the vegetables
    In a large bowl, combine the potatoes, zucchini, onion and ⅔ of the garlic with a drizzle of oil; season with ⅓ of the spice blend and S&P. Transfer to a lined sheet pan and arrange in a single, even layer.
    a picture
    Roast the chicken & vegetables
    In the same bowl used for vegetables, combine the chicken, ⅓ of the lemon zest and a drizzle of oil; season with ⅔ of the remaining spice blend and S&P. Nestle the chicken between the vegetables. Roast, 25 to 30 minutes, until the chicken is cooked through and the potatoes are tender when pierced with a fork.
    a picture
    Prepare the salad & vinaigrette
    While the chicken and vegetables cook, thinly slice the lettuce into ribbons, discarding the root end. Slice the cucumber into rounds. In a large bowl, combine the lemon juice, as much of the remaining lemon zest as you’d like and 6 tbsp of olive oil; season with the remaining spice blend and S&P to taste. To the bowl of vinaigrette, add the lettuce, cucumber and ⅔ of the dill; toss to coat thoroughly the vegetables in the vinaigrette.
    a picture
    Make the tapenade & serve
    In a small bowl, combine the chopped olives, remaining garlic and 2 tbsp of olive oil; season with S&P to taste. Divide the roasted chicken and vegetables between your plates. Top the chicken with the olive tapenade and garnish with the remaining dill. Serve the salad on the side. Bon appétit!