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Sheet-Pan Lemon Chicken and Potatoes
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Prep Time:
10 minutes
Total Time:
55 minutes
Whip up a quick and flavorful Greek chicken and vegetable dinner using just 6 ingredients on a single sheet pan in under an hour.
Ingredients:
  • 2 tablespoons olive oil
  • 2 teaspoons Greek seasoning
  • 1 lb small new potatoes, quartered
  • 2 tablespoons Annie’s™ organic goddess dressing
  • 4 boneless skinless chicken breasts (6 to 7 oz each)
  • 1 tablespoon honey
  • 4 cups fresh baby spinach
  • Sliced lemon, sliced red onion, crumbled feta cheese and chopped fresh oregano leaves, if desired
Instructions:
  • Preheat your oven to 425°F and generously coat a 18x13-inch rimmed sheet pan with cooking spray.
  • Combine oil and 1 teaspoon of Greek seasoning in a large bowl. Add potatoes and toss until well coated. Place potatoes skin side down in a single layer on a baking pan. Roast for 16 to 18 minutes, or until potatoes are just tender when pierced with a knife. Stir after removing from the oven.
  • Combine the dressing and the remaining 1 teaspoon of Greek seasoning in a large bowl. Add the chicken and toss to coat well. Place the chicken in a single layer next to the potatoes in the pan. Roast for an additional 20 to 25 minutes or until the chicken juices run clear when the thickest part is cut (reaching at least 165°F) and the potatoes are golden brown and tender.
  • Drizzle the pan generously with honey, then add the spinach. Place the pan back in the oven and roast for an additional 1 to 2 minutes until the spinach wilts slightly.
  • Finish by generously sprinkling the remaining ingredients over the top.

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