- 2 tsp. onion powder
- 2 tsp. kosher salt
- 2 tsp. dried thyme
- 1 tsp. black pepper
- ¼ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 2 T. dried parsley
- 1 tsp. dried oregano
- 1-2 T. lemon juice
- ¼ c. extra-virgin olive oil
- 4 boneless, skinless chicken breasts, trimmed
- 1 ½ lbs. potatoes, cut into bite-sized pieces
- 8 oz. grape tomatoes, sliced in half
- ½ c. Kalamata olives, coarsely chopped
- 8 oz. baby spinach
- 2 oz. goat or feta cheese, crumbled (about ¼ cup)
Preheat the oven to 400°F with the rack about 8 inches from the heat source. Combine the onion powder, salt, thyme, pepper, cinnamon, nutmeg, parsley, and oregano in a small bowl. Add the lemon juice and oil; stir until combined. Place the chicken on a rimmed baking sheet; rub the chicken evenly with ¼ cup of the herb mixture. Toss the potatoes with the remaining herb mixture. Arrange the potatoes and tomatoes around the chicken. Roast in the preheated oven until a thermometer inserted in thickest portion of the chicken registers 155°F and the potatoes are tender, about 30 minutes Remove the pan from the oven, sprinkle with the olives, spinach, and cheese, and let stand 5 to 10 minutes before serving.
- Yields: 4 servings
- Preparation Time: 40 minutes
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