Sheet Pan Chicken and Potatoes with Olives

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Sheet Pan Chicken and Potatoes with Olives

This elegant yet effortless sheet pan dinner brings the warm, fragrant flavors of southern France straight to your kitchen. Bone-in chicken thighs and legs roast until tender with beautifully crisp skin, while creamy yellow potatoes soak up every drop of the lemon-garlic marinade. During the final stage of cooking, sweet shallots and buttery green olives are added to the pan, creating a blend of textures and aromas that feel both rustic and refined.

Everything cooks in one pan, making this a practical option for busy weeknights, but the depth of flavor makes it just as suitable for entertaining. A final squeeze of fresh lemon juice and a scattering of parsley and tarragon brighten the dish just before serving.

Ingredients

For the Chicken and Potatoes

  • 2 lemons (zest of both; juice of 1 added after roasting)
  • 4 garlic cloves, finely grated
  • 2 tablespoons Herbes de Provence
  • 2 teaspoons kosher salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 2½ pounds bone-in, skin-on chicken thighs and legs
  • 1½ pounds yellow potatoes, halved or quartered

Add Later

  • 4 medium shallots, quartered lengthwise and halved crosswise
  • 12 Castelvetrano olives, pitted and halved

Finishing Touches

  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon

Instructions

1. Prepare the Marinade

In a large mixing bowl, combine the lemon zest, grated garlic, Herbes de Provence, kosher salt, black pepper, and extra virgin olive oil. Mix until the ingredients form a fragrant, well-blended paste.

2. Marinate the Chicken and Potatoes

Add the chicken thighs, legs, and potatoes to the bowl. Toss thoroughly until everything is evenly coated with the marinade.
Allow the mixture to sit at room temperature for 30 minutes, or cover and refrigerate it for up to 8 hours if preparing ahead.

3. Preheat and Arrange

Heat the oven to 425°F and position a rack in the top third.
Spread the marinated chicken and potatoes on a large rimmed baking sheet in a single layer. Arrange the potatoes cut-side down to help them brown evenly.

4. Roast

Roast for about 20 minutes, or until the chicken skin begins turning golden and the potatoes start to brown around the edges.

5. Add Shallots and Olives

Remove the pan from the oven. Scatter the quartered shallots and halved olives around the chicken pieces.
Return the pan to the oven and continue roasting for 20 to 30 minutes longer, or until the chicken skin is deeply golden, the potatoes are tender, and the shallots have softened.

6. Finish and Serve

Once removed from the oven, squeeze the juice of one lemon evenly over the entire pan.
Sprinkle with chopped parsley and tarragon to add brightness and depth.
Serve immediately, ensuring each portion includes a mix of chicken, potatoes, shallots, and olives.

Tips and Variations

  • Use a Whole Chicken:
    A whole chicken cut into pieces may be substituted. For more even cooking, cut each breast piece in half crosswise.
  • Add More Vegetables:
    Cherry tomatoes, zucchini slices, or thin green beans can be added alongside the shallots and olives during the final roasting stage.
  • Adjust the Herbs:
    If you cannot find Herbes de Provence, a mixture of dried thyme, rosemary, and oregano works beautifully.
  • Make It Crisper:
    For extra-crispy chicken skin, place the sheet pan under the broiler for 1 to 2 minutes at the end of cooking. Watch closely to avoid burning.

Serving Suggestions

This dish pairs well with simple sides that allow the aromatic flavors to shine. Consider serving it with:

  • A light green salad with lemon vinaigrette
  • Steamed asparagus or green beans
  • Couscous or rice pilaf
  • Crusty bread to absorb the pan juices

 

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