Sheet Pan Chicken with Olives & Tomato
This Sheet Pan Chicken with Olives & Tomato is a vibrant, easy-to-make weeknight dinner that comes together on a single pan. Juicy chicken thighs bake alongside bursting cherry tomatoes, briny Kalamata olives, and aromatic garlic, creating a flavorful meal with minimal cleanup.
For 4 servings
Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper for easier cleanup.
Pat the chicken thighs thoroughly dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the dried oregano, ensuring each piece is well coated.
In a separate large bowl, combine the cherry tomatoes, pitted Kalamata olives, and smashed garlic cloves. Drizzle with the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently to combine.
Arrange the seasoned chicken thighs on one side of the prepared baking sheet, ensuring they are in a single layer and not touching too much. Spread the seasoned tomato and olive mixture on the other side of the baking sheet, also in a single layer.
Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) when measured with a meat thermometer, and the tomatoes have softened and begun to burst.
For extra crispy chicken skin, you can carefully switch the oven to broil for the last 2-3 minutes. Watch closely to prevent burning.
Remove the baking sheet from the oven. Let the chicken rest on the pan for 5 minutes before serving to allow the juices to redistribute.
Squeeze the fresh lemon juice generously over the entire dish. Garnish with fresh chopped parsley, if desired, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: Ensure chicken and vegetables are in a single layer with some space between them for even cooking and browning. If your pan is too small, use two.
- 2Pat chicken dry: This crucial step helps achieve crispy skin. Moisture on the surface prevents browning.
- 3Use parchment paper: It makes cleanup a breeze and prevents sticking, especially with the bursting tomatoes.
- 4Vary the olives: While Kalamata olives are classic, feel free to experiment with other briny olives like Castelvetrano or a mix for different flavor profiles.
Adapt it for your goals.
Protein Swap
Substitute chicken thighs with boneless, skinless chicken breasts (reduce cooking time slightly) or even firm white fish fillets like cod or halibut (cook for 12-15 minutes).
Vegetable AdditionsVegetable Additions
Incorporate other quick-cooking vegetables like bell pepper strips, zucchini chunks, or thinly sliced red onion alongside the tomatoes and olives.
Herb & Spice ProfileHerb & Spice Profile
Experiment with different dried herbs like Herbes de Provence or a pinch of red pepper flakes for a subtle kick. Fresh rosemary or thyme sprigs can also be added to the pan.
Why this is on our healthy list.
Rich in Lean Protein
Chicken thighs provide a significant source of lean protein, essential for muscle repair, growth, and overall bodily functions, contributing to satiety.
Antioxidant-Packed Vegetables
Cherry tomatoes are rich in lycopene, a powerful antioxidant, and vitamins A and C, while olives offer healthy fats and additional antioxidants, supporting cellular health.
Heart-Healthy Fats
Olive oil and olives contribute monounsaturated fats, known for their benefits in reducing bad cholesterol levels and supporting cardiovascular health.
Frequently asked questions
Yes, you can! Boneless, skinless chicken breasts will cook faster, typically in 20-25 minutes. Ensure they reach an internal temperature of 74°C (165°F) and avoid overcooking to prevent dryness.
