This one-pan roasted chicken recipe is simple to make and absolutely fantastic. Plus, it’s adaptable, so it’s easy to serve on a weeknight or for weekend dinner guests.
If you need to throw together a meal as quickly as possible, but you don’t want anyone to know the meal took very little effort because of how good it is, this is that meal. The roasted lemons, tomatoes and onions beside the softest little potatoes and warm olives makes for a burst of flavor in every single bite.
Not only is it divine, but it also takes no time to clean up afterwards. Just foil your pan really, really well and trash the foil when you’re finished, and that’s about it. Side note…I am a huge fan of one-pan meals and no messes!
We all have the tendency to stick with what we know when it comes to cooking, and often that means forgetting to branch out and try new things. I hope I can help you change that so you can find new ways to cook the same foods you love. This is such a yummy twist to the “same ole’” roasted chicken recipe, and I think you’ll want to make it on repeat after trying it.
I’m a big fan of bold flavor, which explains why I often gravitate towards Greek food. Roasted tomatoes and red peppers with a side of feta or olives (or both) would all fit into the category of my favorite foods, but with this recipe, if you’re not a fan of olives or feta, you can easily substitute the cheese for a milder goat cheese or grated Parmesan, and if you skipped the olives all-together, this recipe will still be amazing! But, really, the olives add a very nice touch. 😉
6 chicken thighs with skin
1.5 pound bag baby Dutch yellow potatoes
One red onion, cut into eighths
2 tomatoes, quartered
20(ish) olives, manzanilla or kalamata
4 sprigs fresh thyme leaves
4 mint leaves, chopped
1/2 tablespoon dried parsley, chopped
2 lemons, sliced
feta cheese to taste
3 tablespoons lemon juice
1/2 cup olive oil
1 tablespoon Dijon mustard
1/2 tablespoon minced garlic
Preheat oven to 400 degrees
Cover rimmed baking pan with a few layers of aluminum foil. Lay parchment paper on top of the foil and spray with non-stick spray.
Salt & pepper both sides of chicken thighs and place on pan.
Then place all vegetables (except olives) around chicken thighs in one thick layer. You don’t want to pile veggies in multiple layers on top of one another, but a good, thick layer with vegetables touching will be just fine and will help all the flavors blend well.
Mix lemon juice, olive oil, Dijon mustard and minced garlic in a liquid measuring cup and pour evenly over chicken and vegetables.
Then toss olives and lemon slices on top of vegetables and chicken; top with parsley, thyme leaves and mint and place in oven.
Bake for 35-40 minutes, until juices of chicken run clear.
When you pull the pan out of the oven, top it off with some feta cheese crumbles and don’t feel guilty about going in for seconds because you’ll want them. The good news is this recipe is health, which is all the more reason to enjoy every bite!