Two spice rack staples, ciInnamon and nutmeg, give this chicken a wonderful depth of flavor, and fresh tomatoes, lemons, and herbs add zest. Buy bone-in chicken breasts that are about the same size so that they cook evenly.
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons dried thyme
1 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh flat-leaf parsley, divided
3 teaspoons chopped fresh oregano leaves, divided
1/4 cup extra-virgin olive oil
4 (12-oz.) bone-in, skin-on chicken breasts, trimmed
8 thin lemon slices (from 2 lemons)
1 1/2 pounds Yukon Gold potatoes (about 1 1⁄2 inch diameter), halved lengthwise
1/2 cup chopped tomato (from 1 tomato)
1/2 cup Kalamata olives, coarsely chopped
2 ounces feta cheese, crumbled (about 1⁄4 cup)
Preheat oven to 400°F with rack about 8 inches from heat. Combine onion powder, salt, thyme, pepper, cinnamon, nutmeg, 2 tablespoons of the parsley, and 2 teaspoons of the oregano in a mini food processor; pulse several times until well blended. Add oil; pulse until combined.
Place chicken and lemons on a rimmed baking sheet; rub chicken evenly with 1⁄4 cup of the herb mixture. Toss potatoes with remaining 3 tablespoons herb mixture. Arrange potatoes around chicken and lemon slices. Roast in preheated oven until a thermometer inserted in thickest portion of chicken registers 155°F and potatoes are tender, about 30 minutes
Increase oven temperature to broil. Broil until skin is browned and crisp, about 5 minutes. Remove from oven, and let stand 5 to 10 minutes. Sprinkle with tomato, olives, feta, and remaining 2 tablespoons parsley and 1 teaspoon oregano.