Crispy Roasted Potatoes and Brussels with Sumac, Lemon Chicken, Whipped Feta and Gremolata

Perfectly crispy roasted potatoes and brussels are paired with lemon, sumac chicken, creamy whipped feta and a fresh and tangy herby gremolata.

Under 1 hour
Meal Prep


  • If you have an oven tray that is large enough you can cook the potatoes, brussels and chicken on one tray.

  • If you’re making the whipped feta in a blender instead of a food processor you may need to add a touch of lemon juice or some olive oil to get it to blend. 

Sumac, lemon chicken

  • 600g chicken thighs (cut into pieces)
  • 3 Tbsp olive oil
  • 1 lemon (zest) 
  • 2 garlic cloves
  • 1 tsp dried oregano
  • 1 tsp sumac
  • 1 tsp ground cumin
  • 1 tsp ground coriander

Brussles sprouts

  • 400g brussel sprouts, 1 bag (halved)
  • Olive oil
  • Salt and pepper

Crispy potatoes

  • 4-5 agria potatoes (cut into cubes)
  • Olive oil
  • Salt and pepper 

Whipped feta

  • 100g feta
  • ⅓ cup greek yoghurt


  • ¼ cup parsley (finely chopped)
  • ¼ cup coriander (finely chopped) 
  • 2 Tbsp olive oil 
  • 1 lemon (juice)
  • 1 Tbsp red wine vinegar
  • 1 garlic clove (crushed) 
  1. Preheat the oven to 200 degrees, fan bake.

  2. Add the potatoes to a large pot of salted water and bring to the boil. Par boil for 10-15 minutes until tender.

  3. Add the chicken to a mixing bowl with the olive oil, lemon zest, garlic, spices and season with salt and pepper; toss well to coat. 
  1. Pop the potatoes on a baking tray and drizzle generously with olive oil; season with salt and pepper. Toss well and pop in the oven to roast for 40 minutes until golden brown and crispy.

  2. On a separate tray add the brussels sprouts, drizzle with olive oil and season with salt and pepper. Add the chicken to this tray and pop in the oven after the potatoes have been roasting for 15 minutes. Cook for 25 minutes until the chicken has cooked through and the brussles are golden brown and crispy.

  3. To make the whipped feta, simply add the yoghurt and feta to a food processor or blender; blend until smooth and creamy.

  4. To make the gremolata, simply add everything to a small bowl and mix well to combine. 
  1. Once everything has cooked you can assemble. Add a ¼ of the whipped feta to each plate and top with the potatoes, chicken and brussels, then spoon over some of the gremolata. 


  • Swap out the potatoes for sweet potatoes or yams.

  • Swap out the brussels for broccoli or broccolini. 


  • For a vegetarian option swap out the chicken for 390g (1 tin) of butter beans, cook as you would the chicken, with the same spices at the same time as the brussels. Serve alongside some pan-fried halloumi.