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Sheet-Pan Lemon Chicken and Potatoes

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  • Prep 10 min
  • Total 55 min
  • Servings 4
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Get a deliciously fresh, Greek-inspired chicken-and-veg dinner on the table in less than an hour with six simple ingredients and one sheet pan.
By Betty Crocker Kitchens
Updated Jul 21, 2017
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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

Steps

  • 1
    Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • 2
    In large bowl, mix oil and 1 teaspoon of the Greek seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
  • 3
    In same large bowl, mix dressing and remaining 1 teaspoon Greek seasoning. Add chicken to mixture, and toss to coat; arrange in single layer in pan next to potatoes. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned and very tender.
  • 4
    Drizzle entire pan with honey. Add spinach to pan. Return pan to oven; roast 1 to 2 minutes longer or until spinach wilts slightly.
  • 5
    Top with remaining ingredients.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chicken breasts vary widely. To ensure all chicken is cooked through, use an instant-read thermometer to test the temperature of the largest breast in the thickest part. It should read at least 165°F.
  • tip 2
    Starting the potatoes skin side down keeps them from sticking to the cold sheet pan at the beginning of cooking. To get some browning on the flesh sides of the potatoes, turn each potato piece flesh side down after stirring, just before adding chicken to pan. At this point, the pan is hot and the flesh sides of the potatoes won’t stick.

Nutrition

410 Calories, 16g Total Fat, 41g Protein, 25g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
690mg
29%
Potassium
970mg
28%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
11%
Sugars
6g
Protein
41g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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