Baked Greek Chicken
Rosemary-Parmesan Focaccia
Ingredients
- 6 bone-in, skin-on chicken breasts
- 1 tsp dried oregano
- 2 Tbsp olive oil
- 1 pint cherry tomatoes
- 1 cup pitted black olives
- 1 red onion, cut into wedges
- 1 lb fingerling potatoes, halved
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 425°F. Season chicken lightly with salt and pepper; sprinkle with oregano.
- Cook chicken, skin side down, in hot oil, in batches, 5 minutes per side or until browned.
- Place chicken in a lightly greased large roasting pan; surround chicken with tomatoes, olives, onion, potatoes, and lemon wedges.
- Bake 25 minutes or until chicken is done and vegetables are tender.
Side Dish Ingredients
- 1 (6.5-oz) pkg pizza crust mix
- 2 Tbsp olive oil
- ½ cup shredded Parmesan cheese
- 1 tsp dried rosemary
- ½ tsp kosher salt
Side Dish Instructions
- Preheat oven to 425°F. Prepare pizza dough according to package directions.
- Press out dough on a lightly greased baking sheet; use the end of a wooden spoon to make indentations in dough.
- Brush with oil; sprinkle with cheese, rosemary, and salt. Bake 15 to 18 minutes or until browned and crisp; cut into squares.
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