Ingredients
- 4 medium russet potatoes, cut into wedges
- 6 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 4 tomato herb chicken breasts (or plain chicken breasts)
- 1 pint cherry tomatoes
- Pinch of red pepper flakes
- 3 garlic cloves, minced
- 2 sprigs fresh thyme
- Honey Whipped Feta:
- 1 block feta (8 ounces)
- ¼ cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 teaspoons honey
Instructions
- Preheat oven to 425°F (220°C). On a sheet pan, toss potato wedges with 2 tablespoons olive oil, salt, and pepper. Roast for 20–25 minutes, tossing halfway through.
- Meanwhile, heat an oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil and sear chicken breasts for 2–3 minutes per side until golden.
- Add cherry tomatoes, fresh thyme, garlic, remaining 2 tablespoons olive oil, a pinch of red pepper flakes, and a light seasoning of salt and pepper.
- Transfer skillet to the oven and bake alongside the potatoes for 8–12 minutes, until chicken is cooked through.
- Gently smash some roasted tomatoes in the skillet to release juices and form a light sauce.
- While the chicken bakes, prepare the honey whipped feta by blending feta, Greek yogurt, olive oil, and honey in a food processor until smooth and creamy.
- To serve, spread whipped feta onto plates. Top with potatoes, chicken, and spoonfuls of tomato sauce. Garnish with fresh basil if desired.
Notes
- Use boneless, skinless chicken thighs as a juicy alternative to chicken breasts.
- Try adding a splash of balsamic vinegar to the tomatoes for extra depth.
- Leftover whipped feta makes a great dip for veggies or pita chips.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 867
- Sugar: 6g
- Sodium: 780mg
- Fat: 54g
- Saturated Fat: 16g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 56g
- Cholesterol: 165mg
