1 small Onion
½ lb. (8-10) small or Micro Potatoes
2 cloves Garlic, crushed, or chopped
10 oz. Grape Tomatoes
Salt & Pepper
¼ tsp. each Red Pepper Flakes and dried Oregano
½ tsp. fresh Thyme
1 T. Olive Oil
Nonstick Spray
2 Boneless, Skinless Chicken Breasts, about ¾ lb.
1 handful pitted Kalamata or Mixed Olives
2-3 oz. Feta Cheese, crumbled.

Preheat oven to 450. Slice onion and quarter or half the potatoes, depending on size. You want the potatoes to all be about the same size so that they cook evenly. Combine onion, garlic, tomatoes and potatoes in a large bowl and sprinkle with salt, pepper and other herbs and seasonings. Toss with a tablespoon of olive oil. Spray sheet pan with nonstick spray and spread potato mixture in an even layer. Bake for 15 minutes. Meanwhile, pat chicken dry and season with salt and pepper. Chop chicken breasts into 4-6 equal pieces to help them cook more quickly. After 15 minutes, remove sheet pan and shake it up to slip potatoes. Layer chicken and olives over the potatoes, the crumble on the feta cheese. Reduce oven to 350 and bake an additional 15-20 minutes, until chicken and potatoes are cooked through