Roasted Chicken & Herb Vegetables with Yogurt Sauce

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and cube the potatoes. Wash and cube the zucchini. Peel and thinly slice the onion into wedges.
3. Spread the potatoes, zucchini, and onion on a baking sheet lined with parchment paper.
4. Season with half the herb mix, a drizzle of olive oil, salt, and pepper, then toss to coat.
5. Add a splash of water (about 10 ml) to the pan and roast for 45 minutes at 200°C.
6. Meanwhile, heat a drizzle of olive oil in a skillet over medium heat. Season the chicken with salt and pepper and cook for 4-5 minutes per side until golden and cooked through.
7. In a bowl, mix the Greek yogurt, remaining herb mix, and a drizzle of olive oil. Season with salt and pepper.
8. Once the vegetables are golden and tender, remove from the oven.
9. Serve the roasted vegetables with the chicken and yogurt sauce. Adjust seasoning to taste.