Sheet Pan Greek Chicken with Roasted Potatoes

Two spice rack staples—cinnamon and nutmeg—give this chicken a wonderful depth of flavor, and fresh tomatoes, lemons, and herbs add zest. Buy bone-in chicken breasts that are about the same size so that they cook evenly.

Ingredients

• 2 teaspoons onion powder

• 2 teaspoons kosher salt

• 2 teaspoons dried thyme

• 1 teaspoon black pepper

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ cup chopped fresh flat-leaf parsley, divided

• 3 teaspoons chopped fresh oregano leaves, divided

• ¼ cup extra-virgin olive oil

• 4 (12-oz.) bone-in, skin-on chicken breasts, trimmed

• 8 thin lemon slices (from 2 lemons)

• 1 ½ pounds Yukon Gold potatoes (about 1 1⁄2 inch diameter), halved lengthwise

• ½ cup chopped tomato (from 1 tomato)

• ½ cup Kalamata olives, coarsely chopped

• 2 ounces feta cheese, crumbled (about 1⁄4 cup)

Directions

1.  

2. Preheat oven to 400°F with rack about 8 inches from heat. Combine onion powder, salt, thyme, pepper, cinnamon, nutmeg, 2 tablespoons of the parsley, and 2 teaspoons of the oregano in a mini food processor; pulse several times until well blended. Add oil; pulse until combined.

3.