Greek lemon chicken and potato barbecue platter with tzatziki

16 INGREDIENTS • 4 STEPS • 1HR 10MIN

Greek lemon chicken and potato barbecue platter with tzatziki

Recipe

4.6

7 ratings
This easy, healthy one-pan meal is perfect for your summer barbecues. Consisting of creamy tzatziki, one-pan lemon potatoes and shawarma-marinated chicken thighs, this dish is packed with ingredients from the M&S Eat Well range.
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This easy, healthy one-pan meal is perfect for your summer barbecues. Consisting of creamy tzatziki, one-pan lemon potatoes and shawarma-marinated chicken thighs, this dish is packed with ingredients from the M&S Eat Well range.
author_avatar
Emily English
Emily English, AKA @emthenutritionist, has taken Instagram by storm with her viral recipes that combine healthy benefits with off-the-scale deliciousness.

1HR 10MIN

Total time

Ingredients

Servings
4
For the chicken and potato
500 g
M&S Oakham Gold chicken thigh fillets
2 tbsp
M&S shawarma kebab seasoning
2
M&S Remarksable Value lemons
4 cloves
M&S Remarksable Value garlic, roughly smashed
500 g
M&S Jersey royal potatoes, quartered
1
red onion, sliced
1 tbsp
olive oil
2 tbsp
M&S nonpareilles capers
1 tsp
dried oregano
For the tzatziki
1/2
cucumber, cored, diced
300 g
thick Greek yogurt
1
M&S spring onion, chopped
1 tbsp
mint, chopped
2 tbsp
dill, chopped
plus extra to serve
1
M&S Remarksable Value lemon, juiced
100 g
feta cheese, crumbled

Nutrition per serving

VIEW ALL
Calories
475kcal
Fat
21.0 g
Saturates
9.4 g
Sugars
8.2 g
Salt
986.7 mg
Love This Recipe?
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Greek lemon chicken and potato barbecue platter with tzatziki
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author_avatar
Emily English
Emily English, AKA @emthenutritionist, has taken Instagram by storm with her viral recipes that combine healthy benefits with off-the-scale deliciousness.

Method

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step 1
Toss the chicken thighs (500 g) with salt, pepper, shawarma seasoning (2 tbsp), and the juice of a lemon (2) and mix to coat. Add in the (skin on) garlic (4 cloves), diced potatoes (500 g), red onion (1), olive oil (1 tbsp), capers (2 tbsp), oregano (1 tsp) and 1 lemon cut into wedges. Mix well and leave to rest for a minimum of 30 minutes, or ideally an hour.
step 2
Preheat the oven to 210°C/190°C fan/gas mark 7. Tip the chicken and potato mix onto a large sheet pan, making sure it’s not overcrowded. Sprinkle with extra salt and pepper, and bake for 30 minutes until golden and the potatoes are soft. Once cooked, remove the garlic and set to one side. Squish the lemons to release their juices then discard the rind.
step 3
Meanwhile, to make the tzatziki, remove the core from the cucumber (1/2) and dice into small cubes. Mix with the yogurt (300 g), spring onion (1), mint (1 tbsp), dill (2 tbsp), lemon juice (1) and, once roasted, 2 of the garlic cloves from the roasting tray. Season with salt and pepper.
step 4
Spread the tzatziki over a large plate and top with the roasted chicken and potato mix. Sprinkle over the feta (100 g) and some extra chopped dill to serve.
step 4 Spread the tzatziki over a large plate and top with the roasted chicken and potato mix. Sprinkle over the feta (100 g) and some extra chopped dill to serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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