Sheet Pan Greek Chicken with Roasted Potatoes Recipe

Photo: Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos
Active Time:
15 Mins
Total Time:
1 Hour
Yield:
Serves 4
Adam Hickman

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.

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)

How to Make It

Step 1

Preheat oven to 400°F with rack about 8 inches from heat. Combine onion powder, salt, thyme, pepper, cinnamon, nutmeg, 2 tablespoons of the parsley, and 2 teaspoons of the oregano in a mini food processor; pulse several times until well blended. Add oil; pulse until combined.

Step 2

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

Step 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 remaining 2 tablespoons parsley and 1 teaspoon oregano.

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