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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Sheet-Pan Chicken with Lemons and Green Olives
Directions
- 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).
- 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.
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.