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Recipes | One-pan herb-y lemon chicken and Ontario greenhouse vegetables

One-pan herb-y lemon chicken and Ontario greenhouse vegetables

This one-pan herby lemon chicken and Greenhouse vegetables is the perfect easy weeknight meal! Getting a balanced dinner on the table can be a struggle on busy nights. Which is why one-pan meals are a staple! Featuring Ontario Greenhouse vegetables like bell peppers and on-the-vine tomatoes, this is a minimal-prep, minimal-clean up meal that will be on the table in one-hour! A fresh herb and lemon marinade, with juicy chicken and roasted potatoes and nutrient-rich vegetables come together for the perfect balanced meal!Recipe by our brand ambassador: Nourished by Nicole

Ingredients

Servings

  • ⅓ cup olive oil
  • juice of 2 lemons
  • zest of 1 lemon
  • 1 tsp Salt
  • 1 tsp black pepper
  • 3 cloves garlic, pressed
  • 2 tsp dried oregano
  • ½ tsp onion powder
  • 1 lb creamer or fingerling potatoes, sliced into wedges
  • 1 lb boneless, skinless chicken thighs
  • 1 red onion, sliced lengthwise
  • 2 Ontario Greenhouse bell peppers, any colour, sliced lengthwise
  • 2 Ontario Greenhouse on-the-vine tomatoes, sliced into wedges
  • ¼ cup fresh parsley, to garnish
  • ¼ cup feta cheese, optional for topping

Whipped Feta

  • ¼ cup feta cheese
  • 1 tbsp olive oil
  • ¼ cup plain yogurt
  • 1 tbsp fresh parsley
  • 1 tbsp lemon juice
  • black pepper, to taste

Instructions

  1. Step 1

    Preheat the oven to 425 F. Line a 18″ x 13″ sheet pan with parchment paper.
  2. Step 2

    To make the lemon marinade: in a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, salt, black pepper, pressed garlic, oregano and onion powder.
  3. Step 3

    To a medium mixing bowl, add potato wedges and 3 tbsp of the marinade. Toss. Once the potatoes are evenly coated, spread them in an even layer on the sheet pan. Bake for about 25 minutes.
  4. Step 4

    While the potatoes are baking, marinate your chicken by adding the chicken thighs to a medium bowl and covering with ⅓ cup of the marinade. Ensure the chicken is fully coated.
  5. Step 5

    After 25 minutes, remove the potatoes from the oven and flip them. To the sheet pan, add red onion, bell peppers and tomato wedges. Nestle the chicken thighs amongst the vegetables and potatoes. Drizzle with the remaining marinade and toss to ensure everything is evenly coated and spread in a single layer on the pan. Bake for 25-30 minutes or until chicken is fully cooked (internal temperature will reach 165F).
  6. Step 6

    Garnish with fresh parsley and feta cheese and drizzle with whipped feta.
  7. Step 7

    To make the whipped feta : in a high powered blender or food processor, combine feta cheese, olive oil, yogurt, fresh parsley, lemon juice and black pepper. Blend until smooth.

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