AuthorMike EgrieCategoryDifficultyIntermediate
Sheet Pan Chicken with Potatoes and Olives
Yields4 Servings
Prep Time15 minsCook Time55 minsTotal Time1 hr 10 mins
 1 tsp kosher salt
 ½ tsp ground black pepper
 ½ tsp red chili flakes
 1 tsp smoked paprika
 ½ tsp garlic powder
 1 ½ pounds baby potatoes, halved
 ½ cup Mezzetta® Pitted Greek Kalamata Olives
 ½ cup Mezzetta® Pitted Italian Castelvetrano Olives
 ¼ cup extra virgin olive oil, divided
 4 bone-in, skin-on chicken thighs
 4 chicken drumsticks
 1 lemon, sliced
 8 sprigs fresh thyme
1

Preheat your oven to 450°F.

2

In small bowl, add the salt, pepper, red chili flakes, smoked paprika and garlic powder and stir to combine.

3

In a large bowl, add the potatoes, Mezzetta® Pitted Greek Kalamata Olives, Mezzetta® Pitted Italian Castelvetrano Olives, 2 tablespoons of olive oil and half of the spice mixture. Set aside.

4

Add the chicken to a rimmed baking sheet and rub with the remaining 2 tablespoons of oil and the rest of the spice mixture until fully coated.

5

Scatter the potatoes and olives around the chicken, making sure the potatoes are all cut side down. Scatter the lemon slices and thyme sprigs on top and transfer to the oven to bake for 35-40 minutes or until the chicken is golden brown and the potatoes are fork tender.

6

Divide the chicken, potatoes and olives among plates and serve, spooning any pan juices over the plate.

Ingredients

 1 tsp kosher salt
 ½ tsp ground black pepper
 ½ tsp red chili flakes
 1 tsp smoked paprika
 ½ tsp garlic powder
 1 ½ pounds baby potatoes, halved
 ½ cup Mezzetta® Pitted Greek Kalamata Olives
 ½ cup Mezzetta® Pitted Italian Castelvetrano Olives
 ¼ cup extra virgin olive oil, divided
 4 bone-in, skin-on chicken thighs
 4 chicken drumsticks
 1 lemon, sliced
 8 sprigs fresh thyme

Directions

1

Preheat your oven to 450°F.

2

In small bowl, add the salt, pepper, red chili flakes, smoked paprika and garlic powder and stir to combine.

3

In a large bowl, add the potatoes, Mezzetta® Pitted Greek Kalamata Olives, Mezzetta® Pitted Italian Castelvetrano Olives, 2 tablespoons of olive oil and half of the spice mixture. Set aside.

4

Add the chicken to a rimmed baking sheet and rub with the remaining 2 tablespoons of oil and the rest of the spice mixture until fully coated.

5

Scatter the potatoes and olives around the chicken, making sure the potatoes are all cut side down. Scatter the lemon slices and thyme sprigs on top and transfer to the oven to bake for 35-40 minutes or until the chicken is golden brown and the potatoes are fork tender.

6

Divide the chicken, potatoes and olives among plates and serve, spooning any pan juices over the plate.

Sheet Pan Chicken with Potatoes and Olives
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