Mediterranean Sheet Pan Chicken and Potato Bowls

These sheet pan chicken and potato bowls make four portions, and I cut the chicken and potatoes ahead when I want dinner moving fast, while the rice cooks as the oven heats and the bowls come together right before eating, with lemon and garlic plus feta over the warm base.

I line the sheet pan with parchment and spread the potato cubes cut-side down among the chicken, then shake the pan halfway through the 22 to 25 minutes of roasting. The tray comes out when the potatoes are golden brown and tender, with a meat thermometer reading 165°F in the chicken.

I dress the arugula at the last minute, after the roasting tray comes out, so the leaves get coated without sitting under the hot chicken. Layer the rice and roasted pieces, then tuck the dressed greens alongside with feta over the top once the tray is out (I'd keep the greens separate until then). Lemon wedges stay on the table for anyone who wants more juice.

For an extra plate at dinner, I put out homemade pita bread or tzatziki, with roasted bell peppers or zucchini beside the bowls. A chilled glass of white wine works too, though I pour sparkling water when these bowls are in my regular dinner rotation.