This recipe is a unique way to cook a complete meal! It can be done pretty quickly with minimal clean up. Double up on the recipe for a large group or for leftovers.
2 bunches rapini, trimmed, or collard greens, trimmed and leaves thinly sliced (about 3 ½ L/14 cups)
375 mL (1 ½ cups) 0% plain Greek yogurt
10 mL (2 tsp) dried oregano
45 mL (3 tbsp) lemon juice (about 1 lemon)
15 mL (1 tbsp) lemon zest (about 1 lemon)
2 mL (½ tsp) salt
2 mL (½ tsp) ground black pepper
Directions
Preheat the oven to 175 °C (350 °F). In a large bowl, place chicken pieces. Drizzle with 5 mL (1 tsp) of olive oil then sprinkle za’atar and lemon zest over chicken. Rub well to coat chicken in mixture.
On a large parchment paper lined baking sheet, arrange chicken pieces on one side.
In another bowl, add the halved potatoes and 5 mL (1 tsp) of olive oil. Toss well to coat potatoes and arrange on the other side of the sheet pan, with the flat side facing down. Season potatoes and chicken with 2 mL (½ tsp) salt and all of the pepper. Cook for 20 minutes then remove from heat.
In the same bowl, combine rapini or collards and remaining 5 mL (1 tsp) of olive oil to coat the greens. Place the greens on top of the chicken and potatoes on the sheet pan. Return to the oven, lower the temperature to 74 °C (165 °F) and bake for another 8 to 10 minutes or until greens are tender and chicken is cooked through. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74 °C (165 °F).
In a small bowl, combine yogurt and dried oregano and mix well. Sprinkle lemon juice over greens and serve on the side.
For more recipes that follow Canada’s Food Guide, check out Health Canada’s recommendations: Canada’s Food Guide Recipes.
