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.
![Sheet Pan Greek Chicken with Roasted Potatoes](https://www.southernliving.com/thmb/JT9sgDxscCDXFuoCnZ3nV1le89E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2570301_oadsh_003_1_0_0-2000-96f0220b39464460be12057b7a1eab4d-2-3a491e8ef58c4d03928d2d28f947db74.jpg)
Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos
Ingredients
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2 teaspoons onion powder
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2 teaspoons kosher salt
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2 teaspoons dried thyme
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1 teaspoon black pepper
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¼ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ cup chopped fresh flat-leaf parsley, divided
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3 teaspoons chopped fresh oregano leaves, divided
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¼ cup extra-virgin olive oil
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4 (12-oz.) bone-in, skin-on chicken breasts, trimmed
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8 thin lemon slices (from 2 lemons)
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1 ½ pounds Yukon Gold potatoes (about 1 1⁄2 inch diameter), halved lengthwise
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½ cup chopped tomato (from 1 tomato)
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½ cup Kalamata olives, coarsely chopped
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2 ounces feta cheese, crumbled (about 1⁄4 cup)
Directions
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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.
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Place chicken and lemons on a rimmed baking sheet; rub chicken evenly with ¼ 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
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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.