How to make
1 1/2 lb (680 g)mini potatoes, larger potatoes cut in half
1red onion, cut into 8 wedges (leave stem intact)
1large sweet yellow pepper, chopped
2cloves garlic, minced
2 tbsp (30 mL)olive oil
1/2 tsp (2 mL)black pepper
Pinch (0.5 mL)salt
1PC® World of Flavours Greek Flattened Whole Chicken (about 3.3 lb/1.5 kg)
10cocktail 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)
1lemon, cut into wedges
How to make
- 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.