Sheet-Pan Chicken with Lemons and Green Olives

Serve this simple one-pan chicken dinner with a side of mashed potatoes, rice, or a chunk of crusty bread to soak up every last drop of the lemon-scented pan juices.

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4.5 by 3 people

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  • Makes: 4 servings
  • Serving Size: 2 thighs and 1/4 cup olives
  • Makes: 2 3/4 lb
  • Hands On: 10 mins
  • Total Time: 55 mins

Sheet-Pan Chicken with Lemons and Green Olives

Directions

  1. Preheat oven to 400 degrees F. Coat a 15 x 10-inch baking pan with the olive oil. Add chicken to pan, turning to coat both sides with oil. Season chicken with salt and 1/2 teaspoon of the paprika. Place lemons and shallots in pan around chicken. Roast 30 to 40 minutes or until skin is browned and chicken is done (175 degrees F).
  2. Remove pan from oven. Squeeze lemon juice over chicken. Transfer chicken to a platter; cover with foil to keep warm. Transfer liquid from pan to a glass measure. Skim off fat; return liquid to pan. Stir in olives, butter, and remaining 1/4 teaspoon paprika. Roast 5 minutes to warm olives and melt butter. Spoon sauce, olives, and shallots over chicken. Serve with mashed potatoes or couscous.
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Nutrition Facts (Sheet-Pan Chicken with Lemons and Green Olives)

  • Per serving:
  • 606 kcal ,
  • 51 g fat
  • (15 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 24 g monounsaturated fat ),
  • 164 mg chol. ,
  • 937 mg sodium ,
  • 5 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 32 g pro.
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