Thursdays are for cooking….

| August 8, 2019

Baby red potatoes

This one comes from Betty Crocker’s kitchen. It looks quite easy and has simple ingredients, and frequently, the simpler it is, the better.

Sheet-Pan Lemon Chicken and Potatoes


2 tablespoons olive oil

2 teaspoons Greek seasoning

1 lb small new potatoes, quartered

2 tablespoons Annie’s™ organic goddess dressing

4 boneless skinless chicken breasts (6 to 7 oz each)

1 tablespoon honey

4 cups fresh baby spinach

Sliced lemon, sliced red onion, crumbled feta cheese and chopped fresh oregano leaves, if desired


Heat oven to 425°F. Spray an 18 x 13-inch rimmed sheet pan with cooking spray.

In a 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 goddess 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 slightly.

Top with remaining ingredients.

It’s something that can be cooked ahead to provide extra portions for lunch next day.  The number of servings in the recipe is four, for 4 pieces of chicken, which simply means add more chicken according to the number of people served, and adjust the seasoning amounts accordingly.

Category: Economy

Comments (11)

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  1. AW1Ed says:

    Great recipe, Ex! Cover the sheet pan with foil for an easy clean up.

    Skinless/boneless chicken breasts really need some help, flavor-wise. I like to let them marinate in Italian salad dressing (Newman’s Own preferred) for an hour or so prior to grilling.

    • 5th/77th FA says:

      What??? No wine marinade? Shocked I am, truly shocked!…(grabs a plateful and pulls up on the yellow and black handle for a quick exit)

      • ninja says:

        Don’t forget a pinch of salt!


      • AW1Ed says:

        A wine marinade is always an option. Just stay away from that bottled salt known as “cooking wine” and use something you can actually drink.

        • Fyrfighter says:

          Spot on AW1Ed. Another option that helps is if you have a vacuum sealer, with one of the reusable containers. put meat and marinade in their, pull a vacuum, and let sit an hour or two…

          They’re not just for food storage!

          • AW1Ed says:

            If you’re already putting chow into a vacuum bag, may as well go full Sous-vide. I got the starter kit for under $100, and the results have been impressive, if time consuming.

  2. 3/10/MED/b says:


    I need a confirmation on the veteran being remembered in Weatherford, Tx, this Saturday.

    Thank you.


  3. Sea Dragon says:

    Ok, lets start trying for gourmand on a budget. I’ve got stuff.