Sheet Pan Greek Chicken
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)
TO CONTINUE READING THIS ARTICLE, CLICK NEXT PAGE.
