Sheet Pan Olive Bar Chicken

Serves: 6


10-12 Fingerling potatoes cut in half lengthwise

2 Tbsp Flying Olive Extra Virgin Olive Oil such as Garlic, Lemon, Gremolata, or Single Varietal of Choice

1 tsp salt, divided (if you have a lot of olives, you may want to cut this in half or leave out)

2 pounds boneless, skinless chicken thighs, trimmed of visible fat

1 lemon sliced in about ¼” slices

1 small red onion, cut lengthwise into 8 wedges

1 pound Olive Bar offerings such as Kalamata, Castlevetranos, or other olives; marinated artichokes (if large, cut into quarters); roasted red peppers; roasted garlic, etc. (I find that if I use too many olives, the end dish isn’t as interesting as when I use more of the other items available). Drain well.

½ tsp pepper

1 tsp onion powder


Preheat the oven to 375 degrees F.

Spread the cut potatoes onto an extra large rimmed baking sheet, or two smaller sheets. Drizzle with 1 Tbsp of Flying Olive Extra Virgin Olive Oil of Choice and, if using, ½ tsp of salt. Toss to coat the potatoes. Roast in the oven for 15 minutes.

Add the chicken thighs, lemon slices, onion wedges, olive bar selections, peppers, and onion powder to the pan with the potatoes. Carefully (the pan is HOT!) toss everything together with a spatula. Spread the ingredients out evenly on the pan. Roast for an additional 25-35 minutes, depending on the thickness of your chicken thighs, until the chicken reaches an internal temperature of 165 degrees F. Serve.

Inspired by a recipe on the

Submitted by Barb L.