Roasted Chicken & Mediterranean Potatoes

🥘 Ingredients

• black pepper
  1 tsp
• carrot
  2 medium
• chicken cutlets
  12 oz
• cooking oil
  2 tbsp
• feta cheese
  ½ cup
• fry seasoning
  1 packet
• garlic powder
  1 tsp
• mediterranean spice blend
  1 tbsp
• potatoes
  1 lb
• red onion
  1 medium
• salt
  1 tsp
• zucchini
  1 medium

🍳 Cookware

• large bowl
• baking sheet

1. 

   1

   Wash and dry all produce. Peel and halve carrot lengthwise. Halve and quarter potatoes . Halve zucchini lengthwise, then slice into half-moons. Cut red onion into wedges. Crumble feta cheese and set aside.

   carrot: 2 medium, potatoes: 1 lb, zucchini: 1 medium, red onion: 1 medium, feta cheese: ½ cup
2. 

   2

   Preheat oven to 400°F. In a large bowl , toss potatoes, carrots, and red onion with cooking oil , mediterranean spice blend , garlic powder , salt , and black pepper until evenly coated. Spread vegetables in a single layer on a baking sheet .

   cooking oil: 2 tbsp, mediterranean spice blend: 1 tbsp, garlic powder: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Pat chicken cutlets dry and season both sides with fry seasoning . Place chicken on the baking sheet alongside the vegetables. Roast in the preheated oven ⏱️ 15 minutes , or until chicken reaches 165°F and potatoes are fork-tender.

   chicken cutlets: 12 oz, fry seasoning: 1 packet
4. 

   4

   Remove baking sheet from oven. Toss zucchini with remaining cooking oil and a pinch of salt. Push roasted vegetables and chicken to the sides, leaving space in the center. Add zucchini to the pan and return to oven ⏱️ 5 minutes , or until zucchini is tender and lightly browned.
5. 5

   Transfer roasted chicken, potatoes, carrots, and zucchini to a serving platter. Sprinkle generously with feta cheese. Serve warm.