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.

Sheet-Pan Chicken with Lemons and Green Olives
Photo: Blaine Moats
Hands On Time:
10 mins
Total Time:
55 mins
2 3/4 lb


  • 2 tablespoon extra virgin olive oil

  • 8 bone-in chicken thighs with skin (2 1/2 to 3 lb.)

  • ¾ teaspoon coarse salt

  • ¾ teaspoon smoked paprika

  • 2 lemons, quartered

  • 2 shallots, quartered

  • 1 cup green olives (with or without pits), rinsed

  • 2 tablespoon butter


  1. Preheat oven to 400° 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° 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.

Nutrition Facts (per serving)

606 Calories
51g Fat
5g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 606
% Daily Value *
Total Fat 51g 65%
Saturated Fat 15g 75%
Cholesterol 164mg 55%
Sodium 937mg 41%
Total Carbohydrate 5g 2%
Total Sugars 2g
Protein 32g
Vitamin C 9.7mg 49%
Calcium 45mg 3%
Iron 2mg 11%
Potassium 337mg 7%
Folate, total 17mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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