Greek Chicken

with Roasted Broccoli & Potatoes

35 MIN

4 Servings

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From the Test Kitchen

This easy dinner features tender roasted broccoli and potatoes tossed together with petite pickled peppers, for delightfully unexpected bursts of sweetness. It’s the perfect match for oregano-dusted chicken, whose savory flavor gets creamy contrast from a dollop of cucumber-yogurt sauce.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

1½ lbs Boneless, Skinless Chicken Thighs
1 Lemon
1¼ lbs Golden Or Red Potatoes
1 lb Broccoli
1½ oz Feta Cheese
¼ cup Rice Flour
½ cup Tzatziki (Cucumber-Yogurt Sauce)
2 Tbsps Pickled Peruvian Peppers
1 tsp Whole Dried Oregano

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Halve the lemon crosswise; squeeze the juice into a large bowl, discarding any seeds.

2 Roast the potatoes:

Place the potato pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Roast the broccoli:

While the potatoes roast, place the broccoli florets on a separate sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Coat & cook the chicken:

While the vegetables roast, place the flour on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. Thoroughly coat the seasoned chicken in the seasoned flour. Transfer to a separate plate (tapping off any excess flour). In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated chicken and cook 6 to 8 minutes per side, or until browned and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Turn off the heat.

5 Dress the vegetables & serve your dish:

To the bowl of lemon juice, add the roasted broccoli and potatoes, pickled peppers, and 1 tablespoon of olive oil. Carefully toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the dressed vegetables. Top the chicken with the tzatziki. Garnish the vegetables with the cheese (crumbling before adding). Enjoy!