Sheet Pan Greek Chicken with Roasted Potatoes
This easy sheet pan recipe is packed with flavor and certainly a recipe keeper. If you like greek food and simple recipes, you will definitely like this meal.
Modified recipe from Southern Living, 8/15/22
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!
Ingredients
Instructions
Step 1
Preheat oven to 400ºF with rack about 8 inches from heat. Combine onion powder, salt, thyme, pepper, cinnamon, nutmeg, 2 T parsley, and 2 tsp of oregano and blend well. Add oil; and blend again. You may choose to use a mini food processor to blend but it’s not mandatory.
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 3T herb mixture. Arrange potatoes around chicken and lemon slices. Roast in preheated oven until a thermometer inserted in the thickest portion of the chicken registers 155ºF 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 T parsley and 1 tsp oregano.
Enjoy every bite!
