Olive Bar Chicken
This sheet pan recipe is easy to make and even easier to clean up. The addition of olives and other marinated ingredients adds a brightness and packs this meal full of flavor.
Equipment
- Sheet pan
Ingredients
- 6 to 8 new potatoes or small beets, quartered or halved
- 2 cups chopped vegetables, such as eggplant, cherry tomatoes, kale, collards, and/or sweet peppers
- 1 sweet onion or red onion, sliced or chopped
- 1 to 2 cups marinated olive bar ingredients, such as olives, pickled peppers, artichoke hearts, mushrooms, pickled garlic, pappadew peppers, etc.
- 1 lemon, sliced
- 2 lb. chicken thighs
- 2 Tbsp. olive oil
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F.
- On a large sheet pan, toss potatoes or beets with olive oil and roast 15 minutes.
- Meanwhile, combine desired chopped veggie(s), onion, olive bar ingredients, lemon slices, chicken, and oil. Toss until combined.
- Add chicken mixture to sheet pan. Continue roasting until chicken is cooked through and veggies are tender, 25 to 30 minutes. Season to taste with salt and black pepper.