Try this Sheet Pan Greek Chicken with Roasted Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 F with rack about 8 inches from heat.
Combine onion powder, salt, thyme, pepper, cinnamon, nutmeg, 2 T parsley, and 2 tsp. oregano in a food processor; pulse several times until well blended. Add oil; pulse until combined.
Place chicken ad lemons on a rimmed baking sheet; rub chicken evenly with 1/4 cup of the herb mixture. Toss the potatoes with the remaining 3 T herb mixture. Arrange potatoes around chicken and lemon slices. Roast in a preheated oven until a thermometer inserted in thickest portion of the 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 remaining 2 T parsley and 1 tsp. oregano.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 278 | ||
Calories from Fat: 141 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 768.3mg | 26 % | |
Potassium 797mg | 21 % | |
Total Carbohydrate 32.3g | 10 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 27.2g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 278
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