Autumn is here and it’s time to start using the oven again. This sheet pan chicken recipe is an easy way to use up any unused produce and those leftover olives, pickled peppers, marinated artichoke hearts, capers, sun-dried tomatoes, or any other favorite pushed to the back of the fridge! The vinegary brine is what brightens up this dish–and it’s the secret ingredient to this one-pan meal. I also love to add end-of-the-season kale or collared greens, plus any ripe-and-ready root veggies from the garden.

I like to use boneless chicken thighs in this sheet pan dinner because they always turn out juicy.

Olive Bar Chicken

Skyler

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.

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Course Main Course

Cuisine American

Servings

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.