Greek Chicken Sheet-Pan Dinner
 
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Nutrition Information
  • Serves: 8 servings
  • Calories: 410
  • Fat: 11 g
  • Carbohydrates: 44 g
  • Sodium: 380 mg
  • Protein: 19 g
  • Cholesterol: 45 mg
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 4 small skinless boneless chicken breasts
  • 1 teaspoon Cavender’s Greek Seasoning
  • 12 baby gold potatoes, scrubbed and cut into wedges
  • 1 medium yellow onion, sliced thin
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked black pepper
  • ⅓ cup olive oil, divided
  • 3 tablespoon fresh lemon juice
  • 3 fresh garlic cloves, minced
  • ½ teaspoon dried rosemary (or to taste)
  • 1½ cups chicken broth
  • 1 lemon sliced
  • 12 pitted Kalamata olives, optional
  • Fresh parsley for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. Pat chicken dry with paper towel and season with Greek seasoning. Let sit for about 15 minutes, pat dry again if needed.
  3. Place potato wedges and onion slices on baking sheet. Season with salt and pepper.
  4. In small bowl, whisk together remaining olive oil, lemon juice, minced garlic and dried rosemary. Pour over potato-onion mixture, tossing to coat; set aside.
  5. In large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken and brown about 5 minutes; then turn and brown other side for about 3 minutes. Transfer from skillet to sheet pan; nestle between potatoes keeping everything in one layer. Add chicken broth to potato mixture being careful not to pour over chicken.
  6. Top chicken with lemon slices and bake uncovered for 45 minutes until chicken is cooked through and potatoes are tender. Use metal spatula to turn potatoes occasionally during cook time.
  7. Remove from oven and toss in kalamata olives, if desired. Garnish with parsley and serve.
Notes
Exchanges: 2 Fat; 3 Carbohydrate; 3 Protein
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