This recipe from Canadian Living cooks everything – chicken thighs, potatoes and greens – on a baking sheet. It’s quick, tasty and clean-up is a snap.

Avoiding Additives and Preservatives

Check the seasoning to make sure it doesn’t contain additives or anti-caking ingredients. I made my own, mixing 2 tsp (10 ml) oregano, ½ tsp (2.5 ml) thyme, 1 ½ tsp (7.5 ml) onion power, 2 tsp (10 ml) garlic powder, 1 tsp (5 ml) rosemary, pepper and salt.

Place ingredients on a baking sheet

Toss cooked chicken and potatoes with watercress or arugula

Sheet pan Greek chicken and lemony potatoes

Ingredients:

8 bone-in skin-on chicken thighs (about 2.4 lbs/1.1 kg)

4 yellow-fleshed potatoes, scrubbed and cut in 1-inch (2.54-cm) thick rounds

3 cloves garlic, smashed

3 tablespoons (45 ml) olive oil

¼ cup (60 ml) Greek seasoning

½ teaspoon (2.5 ml) each salt and pepper

1 lemon, halved

4 cups (1 L) watercress or arugula

Preparation:

Preheat oven to 450°F (232°C). Line baking sheet with parchment paper. On pan, toss together chicken, potatoes, garlic and oil to coat; sprinkle with Greek seasoning, salt and pepper. Arrange in single layer with chicken skin side up. Add lemon, cut side up. Roast, rotating pan halfway through, until juices run clear when chicken is pierced and potatoes are tender, 35 to 40 minutes.

Add watercress; toss to combine (if substituting arugula for the watercress, there’s no need to return the pan to the oven. Just toss and serve). Return to oven; roast just until watercress is wilted, 1 to 2 minutes. Squeeze lemon over top; discard lemon halves. Divide chicken, potatoes and watercress among plates. Serves 4.

From Canadian Living