Lemon Chicken and Potatoes

This was yummy and easy and required only one pan so win, win, win!

2 tablespoons olive oil

2 teaspoons Greek seasoning

1 pound small new potatoes, halved or quartered

2 tablespoons green goddess dressing or Greek vinaigrette dressing

4 boneless, skinless chicken breasts, about 1 1/2 pounds

1 tablespoon honey

4 cups fresh baby spinach

toppings

sliced lemon

sliced red onion

crumbled Feta cheese

chopped fresh oregano leaves

1  Heat oven to 425.  Cover sheet pan with foil and spray foil with cooking spray.  In large bowl, mix oil and 1 teaspoon Greek seasoning then add potatoes and toss to coat.  Place potatoes on sheet pan, skin sides down in single layer.

2  Roast uncovered, 16 – 18 minutes or until potatoes are just tender when pierced with fork.  Remove pan from oven and stir.

3  In same large bowl, mix dressing and remaining teaspoon of Greek seasoning.  Add chicken and toss to coat.  Arrange chicken in single layer on pan with potatoes.

4  Roast 20 – 30 minutes or until chicken is cooked through (at least 165 degrees) and potatoes are browned and tender.

5  Drizzle chicken and potatoes with honey.  Add spinach to pan and roast 1 -2 minutes longer or until spinach wilts slightly.  Serve with toppings.

recipe from Betty Crocker