Without fail making ultimate Sheet pan Greek chicken easy, tasty, practical.
Ingredients for Sheet pan Greek chicken
Prepare : onion powder.
Needed : kosher salt.
Needed : dried thyme.
Prepare : black pepper.
Prepare : ground cinnamon.
Needed : ground nutmeg.
Prepare : chopped fresh flat-leaf parsley, divided.
Needed : extra-virgin olive oil.
Needed : bone-in, skin-on chicken breasts, trimmed.
Prepare : thin lemon slices (from 2 lemons).
Prepare : Yukon Gold potatoes (halved lengthwise).
Prepare : Kalamata olives, coarsely chopped.
Prepare : chopped tomato (from 1 tomato).
Needed : feta cheese, crumbled (about 1⁄4 cup).
Stages Cooking Sheet pan Greek chicken
- 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..
Roast in preheated oven until a thermometer inserted in the thickest portion of chicken registers 155°F and potatoes are tender, about 30 minutes..
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..
