Serves 6 to 8
2 tbsp (30 mL) olive oil
2 tsp (10 mL) finely grated lemon rind (zest of one lemon)
¼ cup (50 mL) lemon juice (the juice of 1 lemon)
¼ lb (125g) baby potatoes
1 kg chicken skinless, boneless chicken breasts or skinless boneless thighs, or a combination of both
½ tsp (1 mL) each salt and black pepper
2 small zucchini
1 red pepper
10 sundried tomatoes
⅓ cup (75 mL) finely chopped fresh dill
2 tbsp (30 mL) all purpose flour (optional)
1½ (375 mL) cups breadcrumbs
¼ cup (50 mL) olive oil
1 cup (250 mL) feta cheese, crumbled
12 Kalamata olives, seeds removed and sliced (optional)
Heat oven to 425F (220C). In a 12 cup (3 L) casserole or baking dish mix together the 2 tbsp. (30 mL) olive oil, lemon zest and 1 tbsp. (15 mL) of the lemon juice. Slice potatoes into ½ inch (1 cm) thick rounds. Chop chicken into large chunks. Add potatoes and chicken to casserole, sprinkle with salt and pepper. Stir until well combined. Bake, uncovered, for 15 to 20 minutes, just until chicken is no longer pink.
Meanwhile, cut zucchini, pepper and onion into bite size chunks. Thinly slice sundried tomatoes. Place vegetables into a large bowl. Set aside a heaping 1 tbsp. (15 mL) of the chopped dill then sprinkle the remaining dill over vegetables. Sprinkle the flour, if using, over vegetables. (Adding the flour thickens the mixture during cooking. If you like a brothy lemon sauce, no need to add flour.) Toss ingredients until evenly coated with flour.
In a medium bowl combine the breadcrumbs with ¼ cup (50 mL) olive oil, crumbled feta, sliced olives and the reserved finely chopped dill.
When chicken and potatoes have cooked for 15 to 20 minutes, remove from oven and stir in remaining lemon juice and the chopped vegetable mixture. Evenly sprinkle breadcrumb topping over dish. Return to oven and bake for 15 to 20 minutes, or until top is golden.
Let casserole rest for 10 minutes before serving.