Sheet Pan Spiced Chicken Cutlets

🥘 Ingredients

• Shawarma Spice Blend
  1 tbsp
• Turkish Spice Blend
  1 tbsp
• chicken cutlets
  20 oz
• cooking oil
  2.667 tbsp
• feta cheese
  1 c
• garlic
  1 clove
• lemon
  1 unit
• paper towels
• pepper
• potatoes
  1 oz
• red onion
  1 unit
• salt
• sour cream
  1 tbsp
• water
• zucchini
  1 unit

🍳 Cookware

• baking sheet
• large bowl
• medium bowl
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Peel and mince or grate garlic . Zest and quarter lemon . Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve, peel, and cut red onion into 1/2-inch-thick wedges.

   potatoes: 1 oz, garlic: 1 clove, lemon: 1 unit, zucchini: 1 unit, red onion: 1 unit
2. 

   2

   Toss potatoes on one side of a baking sheet with a drizzle of cooking oil , Turkish Spice Blend , and a big pinch of salt and pepper . (For 4 servings, spread potatoes out across entire sheet.) Roast on top rack for ⏱️ 10 minutes (you'll add more to the sheet then).

   cooking oil: 2.667 tbsp, Turkish Spice Blend: 1 tbsp, salt, pepper
3. 

   3

   In a large bowl , combine garlic, Shawarma Spice Blend , a large drizzle of oil, juice from half the lemon, salt, and pepper. Pat chicken cutlets dry with paper towels ; add to bowl and turn to coat. Set aside to marinate.

   Shawarma Spice Blend: 1 tbsp, chicken cutlets: 20 oz, paper towels
4. 

   4

   In a medium bowl , toss zucchini and onion with a drizzle of oil, salt, and pepper. Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add veggies and chicken to the empty side. (For 4 servings, leave potatoes roasting and add veggies and chicken to a second baking sheet; roast on middle rack.) Return to top rack until potatoes and veggies are tender and chicken is cooked through, 15-20 minutes.
5. 

   5

   Meanwhile, place feta cheese in a small bowl ; mash with a spoon. Stir in sour cream , lemon zest, and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   feta cheese: 1 c, sour cream: 1 tbsp, water
6. 

   6

   Divide chicken, veggies, and potato wedges between plates. Serve with lemon feta crema on the side for drizzling or dipping, and remaining lemon wedges on the side.