Sheet Pan Greek Chicken with Roasted Potatoes

Myrecipes
Updated

Two spice rack staples—cinnamon and nutmeg—give this chicken a wonderful depth of flavor, and fresh tomatoes, lemons, and herbs add zest. Buy bone-in chicken breasts that are about the same size so that they cook evenly.

Serves 4

Ingredients

2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons dried thyme
1 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh flat-leaf parsley, divided
3 teaspoons chopped fresh oregano leaves, divided
1/4 cup extra-virgin olive oil
4 (12-oz.) bone-in, skin-on chicken breasts, trimmed
8 thin lemon slices (from 2 lemons)
1 1/2 pounds Yukon Gold potatoes (about 1 1/2 inch diameter), halved lengthwise
1/2 cup chopped tomato (from 1 tomato)
1/2 cup Kalamata olives, coarsely chopped
2 ounces feta cheese, crumbled (about 1/4 cup)


May 2018