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Sheet Pan Olive Bar Chicken

  • Serves: 7
  • Calories: 550
Sheet Pan Olive Bar Chicken

This Olive Bar Chicken is perfect for weeknight dinners that need to be done in a flash. Full of rich flavors, almost NO prep, and using only one pan, this dish is destined to become a new favorite.

Olive Bar Chicken. It’s a thing guys.

And not just any old thing, it’s like a really, really good thing. (Anyone else instantly think of Martha Stewart when they hear the phrase “good thing”? Just me? Cool.)

My dear friend Amy, introduced me to the amazingly simple and delicious concept of Olive Bar Chicken years ago. Amy is seriously gifted in the kitchen. I love learning baking tips and tricks from her and eating anything she whips up whenever I can. She is famous for her perfectly roasted chickens, which she lovingly brings to friends whenever a new baby is born, and has perfected some of the most complicated baking techniques out there, but I think Olive Bar Chicken is by far my favorite brainchild of her’s. When she taught Natalie and I how to make this recipe it was cooked in a parchment paper pouch, a method known in french as ‘en papillote.’ We were delighted at the complex flavors that resulted with very little effort, and knew that it was something we’d love to share with you here on TMP.

Olive Bar Sheet Pan Chicken 1

We took this recipe one step further in the direction of ease by recreating it on a sheet pan, making it a perfect go-to weeknight dinner. The hardest part of putting this simple sheet pan chicken dinner together is deciding which olive bar offerings to select, but the good news is that they’re all delicious. It’s a great opportunity to mix and match and try new ingredients. My favorite combination is black and green olives, roasted garlic, marinated tomatoes, artichoke hearts, and peppadew peppers. I’ve made this meal for house guests, dinner guests, and of course for my own family and it is always a hit.

Olive Bar Sheet Pan Chicken 2

HERE’S THE TRICK TO MAKING THIS QUICK DISH POP WITH FLAVOR

  • The olive bar is your best friend. Go wild here. Almost anything found at an olive bar can be paired in this dish and thrown in the oven. Don’t forget the roasted garlic or peppadew peppers for some serious depth of flavor.
  • Salt, pepper, granulated garlic, and olive oil are all musts. Simple, simple, simple.
  • Besides the chicken, the only thing you’ll need to “prep” are potatoes and onions. The quicker, the better, right?
  • Lemon! While this recipe only calls for one lemon sliced, I like to squeeze a bit extra over the ingredients on the sheet pan before it goes in.

Along with more Instant Pot recipes (like this one here), sheet pan dinners are something Natalie and I will be adding more of to the blog, because we realize that as busy as we may be, our desire to put good food on the table for our families remains, and we are guessing we aren’t alone in that sentiment. So, here’s to great food, made fast. Happy eating, folks!

Olive Bar Sheet Pan Chicken 3

For more quick weeknight dinners like this Sheet Pan Olive Bar Chicken be sure to try:

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Sheet Pan Olive Bar Chicken

  • Serves: 7
  • Calories: 550
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Ingredients

  • 8-10 Fingerling potatoes cut in half
  • 2 tbsp Olive oil
  • 1 tsp Salt, divided
  • 2 lbs Boneless, skinless chicken thighs
  • 1 lemon, sliced
  • 1 Small red onion, cut lengthwise into 8 wedges
  • 1 lb Olive bar offerings (peppers, olives, roasted garlic, marinated artichoke hearts etc.)
  • ½ tsp Pepper
  • 1 tsp Onion powder

Method

Heat oven to 375° F.

Spread the potatoes onto a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and ½ teaspoon sea salt. Toss to coat. Roast in the oven for 15 minutes.

When the potatoes have been roasting for 15 minutes, remove them from the oven. Add everything else (including the remaining olive oil and salt) to the pan with the potatoes, using a spatula to toss it all together. Spread the ingredients out evenly and roast for 35 minutes longer until the chicken is cooked through.