Sheet Pan Greek Chicken with Roasted Potatoes

5.0
(4)
3 Reviews

This easy sheet pan recipe is packed with flavor.

By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Southern Living's editorial guidelines
Updated on November 29, 2022
Active Time:
15 mins
Total Time:
1 hr
Yield:
4 serves

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

Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos

Ingredients

  • 2 teaspoons onion powder

  • 2 teaspoons kosher salt

  • 2 teaspoons dried thyme

  • 1 teaspoon black pepper

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ cup chopped fresh flat-leaf parsley, divided

  • 3 teaspoons chopped fresh oregano leaves, divided

  • ¼ cup extra-virgin olive oil

  • 4 (12-oz.) bone-in, skin-on chicken breasts, trimmed

  • 8 thin lemon slices (from 2 lemons)

  • 1 ½ pounds Yukon Gold potatoes (about 1 1⁄2 inch diameter), halved lengthwise

  • ½ cup chopped tomato (from 1 tomato)

  • ½ cup Kalamata olives, coarsely chopped

  • 2 ounces feta cheese, crumbled (about 1⁄4 cup)

Directions

  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.

  2. 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

  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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