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
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