Sheet pan Greek chicken

Name: Sheet pan Greek chicken
Total time: 2700 s
Yield: 4 servings
Cuisine: American
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; 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 (halved lengthwise); 1/2 cup Kalamata olives, coarsely chopped; 1/2 cup chopped tomato (from 1 tomato); 2 ounces feta cheese, crumbled (about 1⁄4 cup)

loftus.greg @cook_3560825

Sheet pan Greek chicken

loftus.greg @cook_3560825

Saved

Ingredients

45 minutes

4 servings

2 teaspoonsonion powder
2 teaspoonskosher salt
2 teaspoonsdried thyme
1 teaspoonblack pepper
1/4 teaspoonground cinnamon
1/4 teaspoonground nutmeg
1/4 cupchopped fresh flat-leaf parsley, divided
1/4 cupextra-virgin olive oil
4 (12 oz.)bone-in, skin-on chicken breasts, trimmed
8thin lemon slices (from 2 lemons)
1 1/2 poundsYukon Gold potatoes (halved lengthwise)
1/2 cupKalamata olives, coarsely chopped
1/2 cupchopped tomato (from 1 tomato)
2 ouncesfeta cheese, crumbled (about 1⁄4 cup)

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Steps

45 minutes

1

Preheat oven to 400°F with rack about 8 inches from heat. Combine onion powder, salt, thyme, pepper, cinnamon, nutmeg, 2 tablespoons of parsley, and 2 teaspoons of oregano in a mini food processor; pulse several times until well blended. Add oil; pulse until combined.
Place chicken and lemons on a rimmed baking sheet; rub chicken evenly with 1⁄4 cup of the herb mixture. Toss potatoes with remaining 3 tablespoons herb mixture. Arrange potatoes around chicken and lemon slices.
2

Roast in preheated oven until a thermometer inserted in the thickest portion of chicken registers 155°F and potatoes are tender, about 30 minutes.
3

Increase oven temperature to broil. Broil until skin is browned and crisp, about 5 minutes. Remove from oven, and let stand 5 to 10 minutes. Sprinkle with tomato, olives, feta, and the remaining 2 tablespoons parsley and 1 teaspoon oregano.