Greek lemon chicken with roast baby potatoes
Greek lemon chicken with roast baby potatoes
Greek lemon chicken with roast baby potatoes

Greek lemon chicken with roast baby potatoes

Greek lemon chicken with roast baby potatoes

What makes a chicken Greek, you might wonder? The combo of lemon, garlic and oregano pretty much does the job. Free-range chicken is roasted till golden and served with herby baby potatoes and blanched broccoli. Finished with minted Greek yoghurt for spooning over the top (don’t worry, that’s packed and ready for you), it’s golden, crisp, herby and saucy. It has all the essential bits for a zippy meal for one. Lucky, because it’s much too good to share.
Heat & Eat

To Serve

It’s pretty perfect just as is, but if you’d like to partner it up, we’d suggest a little pita bread on the side and a squeeze of lemon for added zing.

Ingredients

Potatoes (37%), free range chicken (32%), broccoli, yoghurt (reconstituted milk whey powder (milk) cultures), olive oil, lemon juice, rice bran oil, salt, oregano, lemon zest, mint, garlic powder, Dijon mustard (mustard seeds vinegar salt sodium bi-sulphite), garlic, pepper

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 380g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2040 kJ 537 kJ
PROTEIN 40.1 g 10.5 g
FAT (TOTAL) 22.8 g 6.0 g
-SATURATED 6.6 g 1.7 g
CARBOHYDRATE 27.4 g 7.2 g
-SUGARS 4.7 g 1.2 g
SODIUM 858 mg 226 mg

Allergens

Does contain: milk, sulphites

May contain: crustaceans, eggs, fish, gluten, lupin, molluscs, peanuts, sesame, soy, wheat, tree nuts
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SIZE GUIDE

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Serves 1

SERVES 1

380g- Serves 1

To Cook

Preheat oven (FF) to 200°C. Preheat or set air fryer to 180°C. Remove the plastic film and sachet of yoghurt sauce.
OVEN: place the tray in the oven and cook for 20 minutes (from defrosted) or 30 minutes (from frozen) or until piping hot. Cover tightly with foil if the top is getting too brown. AIR FRYER: place the tray in the air fryer and cook for 15 minutes (from defrosted) or 20 minutes (from frozen) or until piping hot.
Serve dolloped with the minted yoghurt.