
Greek Lemon-Oregano Chicken Traybake
with Tomatoes & Feta
520 cals
30 mins
Description
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.
Contains:
Milk • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
1 Lemon
2 Tomatoes
2 Garlic cloves
450g Potatoes
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)
Nutrition
Total fat | 14g |
Saturated Fat | 4g |
Sodium | 510mg |
Total carbs | 55g |
Sugar | 8g |
Protein | 48g |
Fibres | 7g |
Recipe Instructions

- 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.

- 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.
- Chicken thighs: same instruction as above.

- Meanwhile, in a second medium bowl, combine the tomatoes, cheese, lemon juice, a drizzle of oil and S&P.

- Divide the potatoes, chicken (slice beforehand if desired) and salad between your plates.
- Garnish with the lemon wedges and remaining lemon zest. Bon appétit!