Roasted Chicken

Ingredients

1 lb small potatoes, halved or quartered

1 yellow onion, sliced

1 bell pepper (any color), sliced

olive oil

2 lemons

2 cloves garlic, minced (or 1 tsp garlic powder)

1 tsp onion powder

1 tbsp Dijon mustard

1 tsp Herbes de Provence (basil, oregano, rosemary, thyme)

2 chicken breasts breasts

Fresh parsley or dill chopped (for garnish)

½ cup plain Greek yogurt

¼ cup crumbled feta cheese

½ tsp red chili flakes (adjust to taste)

Directions

Preheat oven to 425°F (220°C).

Toss vegetables with 2 tbsp olive oil, salt, and pepper. Spread evenly in a deep roasting pan or large casserole dish.

Mix marinade in a bowl: juice of one lemon, olive oil, garlic, onion powder, Dijon, Herbes de Provence, salt, and pepper.

Place a wire rack over the vegetables. Arrange the chicken on top, and brush generously with the marinade.

Roast for 35–45 minutes, or until chicken reaches 165°F (74°C) internal temperature and skin is golden.

Remove chicken and let it rest. Return vegetables to oven for 10–15 minutes, or until golden and slightly crispy.

In a blender or food processor, combine yogurt, feta, lemon juice, chili flakes, and pepper.

Blend until smooth. Add a splash of water or olive oil if needed to thin

Spoon the yogurt-feta sauce onto each plate and spread into a wide circle.

Top with a serving of crispy vegetables and a piece of roasted chicken.

Garnish with fresh parsley and a drizzle of olive oil if desired.