Supplies
- ½ cucumber, coarsely grated
- Pinch salt
- 180g Greek style yoghurt
- 2 garlic cloves, crushed
- 3 tbsp fresh mint
- 2 tbsp olive oil
- 1 tbsp lemon juice to taste
- Pinch black pepper
- 16 Birds Eye Chicken Dippers
- 1 tbsp olive oil
- 400g baby potatoes, halved
- 2 red onion, cut into wedges
- 2 red peppers, sliced
- 3 garlic cloves, crushed
- 1 tbsp fresh thyme leaves
- ½ lemon, zested then cut into wedges
- 250g mixed colour vine tomatoes
- ½ tsp smoked paprika
- Green salad
Steps
- Make tray bake: Preheat the oven to 190°C fan. Place the Birds Eye Chicken Dippers onto a lined baking tray and set aside.
- Place the baby potatoes and onions onto a large baking tray and drizzle with ½ tbsp of olive oil. Mix until combined and place into the preheated oven for 20 minutes.
- Meanwhile, in a large bowl, combine the red peppers and garlic. Sprinkle with the thyme leaves and lemon zest. Finish by drizzling with ½ tbsp of olive oil before setting aside.
- After 20 minutes, remove the baby potatoes and onions from the oven, and add the red pepper mixture. Next, place the vine tomatoes over the vegetables before placing back into the oven for an additional 20 minutes.
- Once the tray bake has had 10 minutes in the oven, add the Birds Eye Chicken Dipper tray to the oven, and bake everything for another 15 minutes, until the chicken is crisp and golden, and the vegetables are nicely charred.
- Make the tzatziki: Mix cucumber and salt in a bowl until combined. Transfer cucumbers to a sieve and allow to drain for 15 minutes before discarding the juice. Combine the cucumber with the Greek style yoghurt, garlic, mint, olive oil and lemon. Mix until combined and season to taste. Top with a sprinkle of chopped mint and a final drizzle of olive oil.
- Remove the Birds Eye Chicken Dippers and roasted vegetables from the oven. Sprinkle the Birds Eye Chicken Dippers with smoked paprika.
- To serve: Portion onto plates with a green salad and a bowl of the tzatziki. Dig in using the Birds Eye Chicken Dippers to dip!