This simple and amazing recipe is sure to become a family favorite! In all seriousness, this recipe, prepared on a sheet pan, with fingerling potatoes, an onion, chicken, a lemon and a pound of whatever olive bar (aka antipasti bar) fixings you are a fan of. It's a perfect go to for a weeknight meal.
Knowing my family, I grabbed some black and green olives, roasted garlic, marinated mushrooms, artichoke hearts, and peppadew peppers. I just love putting together healthy weeknight meals that are tasty, and this one will be in our regular weekly meal rotation. It's that good! Give it a try and let me know how it works out for you!
One Pan Olive Bar Chicken
Serves 7
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
Directions
Heat oven to 375° F.
Place the potatoes onto a rimmed baking sheet and drizzle with 1 tablespoon olive oil and ½ teaspoon sea salt. Toss to coat, and spread evenly on pan. 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 additional 35 minutes until the chicken is cooked through.
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