Greek Sheet Pan Chicken with Lemon and Potatoes

Ingredients

• 4 pieces chicken breast
• 1.5 pounds potatoes
• 3 tablespoons olive oil
• 2 whole lemon
• 4 cloves garlic
• 2 teaspoons oregano
• 1 tablespoon rosemary
• 1 cup kalamata olives
• 1 large red onion
• 2 cups spinach
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. 1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. 2Cut baby potatoes in half and place them on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with sea salt and pepper.
3. 3Place chicken breasts amongst the potatoes. Brush chicken with 1 tablespoon of olive oil, then sprinkle with sea salt, black pepper, dried oregano, and chopped fresh rosemary.
4. 4Slice one lemon into rounds and place around the chicken and potatoes. Squeeze the juice of the other lemon over everything.
5. 5Thinly slice the red onion and scatter over the pan along with the garlic cloves.
6. 6Roast in the preheated oven for about 25 minutes.
7. 7Remove the pan from the oven and add the kalamata olives and spinach around the chicken and potatoes. Drizzle the remaining tablespoon of olive oil over the spinach.
8. 8Return the pan to the oven and roast for an additional 15-20 minutes, or until the chicken is thoroughly cooked and the potatoes are tender.
9. 9Check the seasoning and adjust with more sea salt and black pepper if needed.
10. 10Let the dish rest for a few minutes before serving directly from the pan.
11. 11Serve each portion of chicken and potatoes with a generous helping of the roasted spinach and olives, ensuring a balanced plate.
12. 12Garnish with additional fresh rosemary if desired and serve immediately.