Recipe of Perfect Sheet pan Greek chicken

Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Sheet pan Greek chicken. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sheet pan Greek chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sheet pan Greek chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sheet pan Greek chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sheet pan Greek chicken estimated approx 45 minutes.

To begin with this recipe, we have to first prepare a few components. You can cook Sheet pan Greek chicken using 14 ingredients and 3 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Sheet pan Greek chicken:

1. 2 teaspoons onion powder
2. 2 teaspoons kosher salt
3. 2 teaspoons dried thyme
4. 1 teaspoon black pepper
5. 1/4 teaspoon ground cinnamon
6. 1/4 teaspoon ground nutmeg
7. 1/4 cup chopped fresh flat-leaf parsley, divided
8. 1/4 cup extra-virgin olive oil
9. 4 (12 oz.) bone-in, skin-on chicken breasts, trimmed
10. 8 thin lemon slices (from 2 lemons)
11. 1 1/2 pounds Yukon Gold potatoes (halved lengthwise)
12. 1/2 cup Kalamata olives, coarsely chopped
13. 1/2 cup chopped tomato (from 1 tomato)
14. 2 ounces feta cheese, crumbled (about 1⁄4 cup)

Steps to make to make Sheet pan Greek chicken

1. 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.
2. Roast in preheated oven until a thermometer inserted in the 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 the remaining 2 tablespoons parsley and 1 teaspoon oregano.

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