Lemon-Oregano Chicken and Potato Traybake

Instructions

1. 1

   Preheat the oven to 200°C/400°F with racks in the upper and lower thirds. Set out two 46 x 33 cm rimmed baking trays. Allow about 20 minutes for preheating and vegetable preparation together.

2. 2

   While the oven heats, cut the potatoes into 1.5 cm pieces, the zucchini into 2 cm chunks, the peeled onion into thick wedges and the seeded pepper into 2.5 cm pieces. Halve the lemon. Mix the salt, oregano, garlic powder, onion powder, cumin and paprika in a small bowl.

3. 3

   Put the potatoes, onion and pepper on the first tray. Toss with 15 ml olive oil and half the seasoning mixture, then spread into a single layer. Roast on the upper rack for 15 minutes.

4. 4

   During that head start, cut the boneless, skinless chicken into short strips about 2.5 cm thick. Toss the chicken and zucchini with the remaining 15 ml olive oil and seasoning mixture, then spread across the second tray without overlapping the chicken.

5. 5

   Turn the vegetables on the first tray and put the chicken tray on the lower rack. Roast both trays for another 20–22 minutes, switching rack positions and rotating the trays front to back after 10 minutes. The potatoes should be easily pierced with a fork, and the thickest chicken pieces must reach 74°C/165°F on an instant-read thermometer. Remove either tray first if it finishes sooner.

6. 6

   Let the chicken rest for 3 minutes. Meanwhile, squeeze the lemon juice over both trays, keeping out the seeds, and crumble the feta over the hot chicken and vegetables.

7. 7

   Divide the chicken, potatoes and vegetables among four plates, spooning over any tray juices. Serve each portion with 30 g ready-to-eat tzatziki.