Chicken and Herb Sheet Pan Dinner



Serves: 6-8


1 tsp dried parsley

1 tsp dried thyme leaves

1 tsp dried rosemary

1 tsp oregano

1 tsp garlic powder

½ tsp dried dill, optional

½ tsp dried mint, optional

3-4 Tbsp Flying Olive Gremolata, Lemon, Garlic, Tuscan Herb, Herbs de Provence, or a Combination of Choice (two ofour favorites are 1/2 Lemon and 1/2 Garlic or 1/2 Gremolata and 1/2 Garlic or Lemon)

6-8 potatoes, cut into halves or thirds, depending on size

2 pints cherry tomatoes

8 chicken thighs and/or drumsticks

Salt and pepper

1 bunch asparagus, trimmed and cut into 2" pieces

2 lemons, cut into four wedges, optional


Preheat the oven to 425 F.

Cover a large jelly roll pan (a cookie sheet with sides) with aluminum foil (for easy clean-up!).

Mix the herbs together. Blend together in a mortar and pestle or spice grinder. Add the potatoes to a large bowl. Sprinkle on 1/3 of the spice mixture and 1-1 ½Tbsp Flying Olive Extra Virgin Olive Oil of Choice. Mix well (I find using my clean hands works best, but it's up to you!). Place the potatoes on the sheet. Repeat with the cherry tomatoes, and again with the chicken pieces. Sprinkle with salt and pepper and place in the oven.

Cook for about 20-30 minutes until the tomatoes start to blister. Turn down the heat to 350 degrees. Add the cut asparagus and cook for an additional 10-15 minutes or until the chicken and veggies are done.

Remove from the oven and squeeze the juice of 1-2 lemons over the chicken, potatoes, tomatoes, and asparagus. Serve.

Submitted by Barb L.