Simple Recipes for Every Day
Sheet Pan Olive Bar Chicken
- Serves: 6
- Prep Time: 15 min
- Cook Time: 45 min
Ingredients
Sheet Pan Olive Bar Chicken
- 6 boneless, skinless chicken thighs (about 1½ pounds)
- 1 small red onion, cut into 1-inch wedges
- 8 to 10 new potatoes, quartered
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 2 cups mixed olive bar offerings (see Note)
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon onion powder
- Lemon wedges, for serving
Marinade
- ½ cup extra-virgin olive oil
- zest and juice from 1 large lemon about ¼ cup
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon freshly cracked black pepper
- 3 garlic cloves, minced
- ¼ cup chopped fresh flat-leaf parsley, plus more for serving
- 1 tablespoon chopped fresh herbs or 1 teaspoon dried herbs such as thyme and rosemary
Ingredients
Sheet Pan Olive Bar Chicken
- 6 boneless, skinless chicken thighs (about 1½ pounds)
- 1 small red onion, cut into 1-inch wedges
- 8 to 10 new potatoes, quartered
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 2 cups mixed olive bar offerings (see Note)
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon onion powder
- Lemon wedges, for serving
Marinade
- ½ cup extra-virgin olive oil
- zest and juice from 1 large lemon about ¼ cup
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon freshly cracked black pepper
- 3 garlic cloves, minced
- ¼ cup chopped fresh flat-leaf parsley, plus more for serving
- 1 tablespoon chopped fresh herbs or 1 teaspoon dried herbs such as thyme and rosemary
Method
Make the marinade. In a small bowl mix together the olive oil, lemon zest and juice, salt, red pepper flakes, pepper, garlic, parsley and herbs.
Place the chicken thighs and onions in a bowl or gallon size ziploc bag. Pour the marinade over the top, turn to coat, cover and set aside in the fridge (this can be done up to 24 hours ahead of time).
Preheat the oven to 375° F with a rack in the center position.
Place the potatoes on a rimmed sheet pan. Drizzle them with the olive oil and sprinkle with ½ teaspoon of the salt, toss to coat. Roast in the oven for 10 minutes.
Remove the potatoes from the oven and add the chicken thighs, onion wedges, and olive bar offerings in between the potatoes. Pour any remaining marinade over everything. Season with pepper, onion powder, and remaining ½ teaspoon salt.
Return the sheet pan to the oven and roast until the chicken is cooked through, about 35 minutes more.
Set the oven to broil. Broil until chicken and veggies are lightly charred, 3 to 5 minutes.
Squeeze lemon juice over the entire dish and sprinkle with additional parsley, serve family-style.