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.
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
If you can’t find green olives stuff with garlic, you can use 1 cup of large green olives and toss them with 2 cloves of minced garlic. Toss the lemon, red onion, kalamata olives, and thyme with the olive oil, salt & pepper. Add to the sheet pan and then toss the green olives with the garlic in the same bowl, add to sheet pan. This keeps the garlic from coating the lemon.