Name: Sheet-Pan Lemon Chicken and Potatoes
Ingredients: 2 Tbsp olive oil; 2 Tbsp Greek seasoning; 1 lb small new Wisconsin potatoes (quartered); 2 Tbsp Annie's organic goddess dressing; 4 boneless skinless chicken breasts (6 to 7 oz each); 1 Tbsp honey; 4 cups baby spinach; 1 sliced lemon (if desired); sprinkling crumbled feta cheese (if desired); sprinkling chopped fresh oregano leaves (if desired)

Sheet-Pan Lemon Chicken and Potatoes

Ingredients

2 Tbsp olive oil
2 Tbsp Greek seasoning
1 lb small new Wisconsin potatoes quartered
2 Tbsp Annie's organic goddess dressing
4 boneless skinless chicken breasts 6 to 7 oz each
1 Tbsp honey
4 cups baby spinach
1 sliced lemon if desired
sprinkling crumbled feta cheese if desired
sprinkling chopped fresh oregano leaves if desired

Servings:

Units:

Instructions

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
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.
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.
Drizzle entire pan with honey. Add spinach to pan. Return pan to oven; roast 1 to 2 minutes longer or until spinach wilts slighlty.
Top with remaining ingredients.

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