It doesn’t get any simpler than this single sheet pan recipe for Greek chicken with tomatoes and olives. Seasoned with a warm blend of McCormick® Oregano, Garlic and Rosemary, this dish evokes the classic flavors of the Mediterranean right at home. Photo credit: Nicole Shoemaker from Cooking for Keeps.
It doesn’t get any simpler than this single sheet pan recipe for Greek chicken with tomatoes and olives. Seasoned with a warm blend of McCormick® Oregano, Garlic and Rosemary, this dish evokes the classic flavors of the Mediterranean right at home. Photo credit: Nicole Shoemaker from Cooking for Keeps.
Ingredients 6 Servings
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 teaspoons McCormick® Oregano Leaves
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon salt
- 1/2 teaspoon McCormick® Ground Pepper Black
- 1/2 teaspoon McCormick® Rosemary Leaves, crushed
- 2 pounds bone-in chicken parts
- 6 plum tomatoes, quartered lengthwise
- 1 can (2.5 ounces) sliced black olives, drained
- 1/4 cup crumbled feta cheese
INSTRUCTIONS
- 1 Preheat oven to 425°F. Mix lemon juice, oil and seasonings in large bowl. Add chicken, tomatoes and olives; toss to coat well.
- 2 Arrange chicken, tomatoes and olives in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
- 3 Roast 30 to 35 minutes or until chicken is cooked through. Sprinkle with feta cheese.
NUTRITION INFORMATION
(per Serving)
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