Sheet Pan Chicken with Potatoes, Olives and Lemon
Ready in under an hour, Sheet Pan Chicken with Potatoes, Olives and Lemon is packed with flavor, simple to make, and the perfect dish for a busy weeknight.
Easy to Make & Full of Flavor
I don’t know about you, but some of my favorite dinners are those that require minimal time in the kitchen. Yes, I love to cook and bake (obvs), but there are days where I want something that’s not going to take me hours to prep, cook/bake, and serve. BUT, I don’t want to sacrifice any flavor.
More often than not, “quick and easy” doesn’t equate to flavor or nutrition in the food world. That’s not the case with my sheet pan chicken with potatoes, olives and lemon.
This dish is full of flavor, healthy, and, best of all, cooks together on one pan making for the speediest clean up. It’s easy enough to make on a busy weeknight, but looks great as the centerpiece at a Sunday dinner. That’s a win in my book!
How Do I Make Sheet Pan Chicken with Potatoes, Olives and Lemon?
One of my favorite things about sheet pan chicken with potatoes, olives and lemon is how fresh everything tastes, even after it’s been roasted in the oven. Above all, I love how easy it is to make this dish.
First, bone-in chicken breasts are rubbed with olive oil, garlic, thyme, salt & pepper, This give the chicken a deep, roasted flavor with a fraction of the cooking time. Next, mini Yukon gold potatoes roast on the same pan as the chicken to keep clean up simple.
Finally, after about 25 minutes in the oven, the chicken is tossed with lemon, kalamata olives, garlic stuffed manzanilla olives, thick sliced red onion, more fresh thyme, olive oil, and salt & pepper. The lemon breaks down and the juices combine with everything to make a delicious little sauce. And the onions get caramelized and sweet as they roast.
Want to know the very best part about this sheet pan chicken with potatoes, olives and lemon? It’s done in just 45 minutes! While the chicken and potatoes are roasting, you prep the lemon & olive mixture, which means even less time in the kitchen. Woohoo!
Tips for Making Sheet Pan Chicken with Potatoes, Olives and Lemon
- This recipe can easily be doubled for a crowd. Simply use two sheet pans for the extra chicken, potatoes, and lemon & olive mixture.
- If you’re feeding a crowd or are a little extra hungry, you can serve this dish with a simple side salad to keep it healthy. Or, you can go the carb route (my favorite!) and serve it with some gluten free dinner rolls or bread.
- Be sure to use a large enough sheet pan as you want to prevent crowding. If the chicken, potatoes, etc. are bunched together on the pan, everything will steam rather than roast. And you want it all to roast because that’s where the flavor comes in.
Let’s Eat!
Simple to make, packed with flavor, lip-smacking good, and easy to clean up, this is the perfect dish for a busy weeknight or a lazy Sunday. The ultimate “set it and forget it” meal!
If you make this Sheet Pan Chicken with Potatoes, Olives and Lemon, be sure to leave a comment and/or rate the recipe! I love hearing from you and constructive feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!
Cheers to you, friend!
Sheet Pan Chicken with Potatoes, Olives and Lemon
Ingredients
- 2 large bone-in, skin on chicken breasts
- 2 garlic cloves minced
- 6 tablespoons olive oil divided
- 3 teaspoons fresh thyme chopped and divided
- 1 1.5 lbs package baby Yukon gold potatoes
- 1 large lemon
- 1 small red onion
- 1 cup pitted kalamata olives
- 1 cup green olives stuffed with garlic cloves see notes
- kosher salt
- cracked black pepper
Instructions
- Preheat your oven to 425°. Line a large sheet pan with aluminum foil. Set aside.
- In a small bowl, combine 2 tablespoons olive oil, minced garlic, 2 teaspoon chopped fresh thyme, 1½ teaspoons of kosher salt and 1 teaspoon of cracked black pepper.
- Pat the chicken dry and then rub the skin and underneath the skin with the olive oil mixture. Place chicken breasts skin side up on one side of the lined sheet pan.
- In a large bowl, toss potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt and ½ teaspoon cracked black pepper. Place potatoes on opposite side of the sheet pan and set bowl aside (you’ll use the same bowl for the lemon & olives).
- Place sheet pan in preheated oven and roast chicken and potatoes for 25 minutes.
- Meanwhile, slice the points off the end of the lemon and then cut the lemon into 8 equal size pieces. Cut small red onion into large chunks, about the same size as the lemon pieces.
- Add lemon, onions, kalamata olives and green olives to the bowl the potatoes were in. Toss with remaining 2 tablespoons olive oil, 1 teaspoon chopped fresh thyme, ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper. Set aside.
- When timer is done, remove chicken and potatoes from the oven. Add the lemon & olive mixture to the side of the sheet pan with the chicken breasts. Toss potatoes briefly to make sure all sides roast evenly. Place the pan back in the oven and roast everything for another 20 minutes. I like to rotate the pan when I put it back in the oven to make sure the potatoes & chicken cook evenly.
- To serve, place potatoes in a bowl and tent to keep warm. Place the lemon & olive mixture and any accumulated sauce on a large plate or platter and tent to keep warm. Remove the chicken from the bone and place on the same platter as the lemon & olive mixture. Serve immediately.
Notes
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