This one-pan chicken and potato recipe is a real crowd-pleaser because it yields high returns with minimal effort! It's got all the classic Mediterranean flavors you love that will have you coming back for seconds!
In a large sheet pan, combine 4 tablespoon olive oil, the juice from the lemon wedges, 2 tablespoon Za'atar, and 2 teaspoon sea salt.
Add the 2lbs chicken strips, 2lbs cut potatoes, sliced red onion, lemon wedges, and 3 sliced garlic cloves, and give everything a good mix.
Place the tray in the oven for 25 minutes. Remove from the oven and sprinkle with 4 oz crumbled feta and chopped fresh rosemary. Bake for another 10-15 minutes, or until the chicken is cooked through and the potatoes are golden.
Notes
I used boneless, skinless chicken breasts for a low-fat meal, but use boneless, skinless thighs instead if you are a dark meat fan.
You can use any potatoes you have on hand; make sure to cut or slice them to a similar or smaller size as your chicken to ensure even cooking.
According to the Food Safety Site, the chicken should be cooked to an internal temperature of 165F.
Line the baking sheet with parchment paper for easier cleaning.
Lightly cover the pan with aluminum foil to speed up cooking while preventing it from drying out. Remove for the last 15 minutes of roasting.
You can easily turn this dish into meal prep.
For the best results, see additional tips in the post above.
Nutrition information is approximate and meant as a guideline only.
Storage:Store any leftovers into airtight containers, and you have lunch for the next few days! Or mix with brown rice or quinoa to stretch the meal even further.