Effortless Sheet Pan Chicken with Asparagus, Olives & Yogurt
A single tray transforms into a vibrant, fuss-free feast with minimal cleanup.
Sheet pan dinners have cracked the code for weeknight simplicity. This vibrant recipe pairs juicy roast chicken thighs with spring-fresh asparagus, zesty olives, and a swipe of creamy yogurt for a meal that’s impossibly simple but bursting with flavor. From hands-off prep to stunning presentation, here’s how to turn a single sheet pan into a Mediterranean-inspired feast your family will crave again and again.
Why This Recipe Works
- Minimal Cleanup: All components cook together on one pan, resulting in fewer dishes and effortless cleanup.
- Balanced Flavors: The savory chicken, grassy asparagus, briny olives, and tangy yogurt ensure every bite is lively and fresh.
- Quick & Flexible: The process is adaptable: swap in other vegetables, herbs, or proteins to suit your taste or pantry.
- Hands-Off Cooking: The whole meal roasts at once, freeing you to relax or prep a quick side while dinner cooks.
Key Ingredients
| Ingredient | Role | Tips |
|---|---|---|
| Bone-In, Skin-On Chicken Thighs | Main protein, develops crispy skin and juicy meat | Look for evenly sized pieces for even cooking |
| Asparagus | Vegetable side, roasts beautifully in chicken fat | Trim woody ends just before cooking |
| Kalamata Olives | Adds briny, savory contrast | Use pitted olives for convenience |
| Plain Yogurt | Creamy, tangy base for serving | Whole milk or Greek yogurt yields best texture |
| Lemon | Zest adds aromatic freshness | Zest before juicing for maximum flavor |
| Spices (Coriander, Fennel, Aleppo pepper) | Adds Mediterranean warmth | Toast and grind whole spices for best flavor |
| Olive Oil | Helps brown the chicken and roast veg | Use a generous drizzle for crispiness |
| Fresh Herbs (Parsley, Mint) | Brightens and finishes the dish | Scatter just before serving |
How to Make Sheet Pan Chicken with Asparagus & Olives
- Preheat the Oven: Start with a blazing hot oven, around 425°F (220°C), to ensure the chicken skin crisps up beautifully.
- Marinate the Chicken:
- Toss the chicken thighs with olive oil, lemon zest, ground coriander and fennel, crushed red pepper (or Aleppo pepper), and a generous amount of salt and pepper.
- Let marinate for at least 15 minutes at room temperature (or cover and refrigerate for up to overnight for deeper flavor).
- Arrange Ingredients on the Sheet Pan:
- Place marinated chicken thighs skin-side up on a large rimmed baking sheet.
- Scatter asparagus and olives around the chicken, tossing them lightly in the spiced oil to coat.
- Roast:
- Roast for 25-35 minutes. The chicken should reach 165°F (74°C) at the thickest part, and the skin will turn deep golden and crackly.
- Asparagus should be tender and lightly charred in spots; olives plump and bursting with flavor.
- Serve:
- Spoon a swoosh of plain yogurt onto each plate or platter.
- Arrange the chicken, asparagus, and olives over top.
- Finish with lemon juice, fresh herbs, and an extra drizzle of good olive oil.
Cooking Tips & Variations
- Vegetable Swaps: Out of asparagus? Substitute broccoli florets, green beans, snap peas, or halved brussels sprouts—just remember thin vegetables cook quickly, so add them part-way through if necessary.
- Other Proteins: Bone-in skin-on drumsticks or bone-in breasts also work, adjusting for larger pieces as needed. Pork chops or thick fish fillets (like cod or salmon) can be used—in which case, start the vegetables first since fish cooks more quickly.
- Amplify the Flavor: Add a pinch of cumin, sumac, or smoked paprika, or fold in thinly sliced shallots or cherry tomatoes for another flavor layer.
- Yogurt Additions: Swirl in garlic, herbs, or a little tahini into the yogurt for even more personality.
- Make it Dairy-Free: Serve with dairy-free yogurt alternatives, or a simple squeeze of lemon on the finished dish.
Step-By-Step Visual Guide
- Marinate the Chicken: Combine chicken, olive oil, spices, lemon zest, and seasoning in a bowl. Massage well and let stand.
- Prepare Sheet Pan: Arrange the chicken and veggies in a single layer, ensuring some space for browning.
- Roast: Slide into the oven and roast undisturbed until cooked through and crispy.
- Spoon and Serve: Use a large spoon to dollop yogurt on each plate before topping with the roast ingredients. Finish with herbs and a squeeze of lemon.
Serving Suggestions & Pairings
This sheet pan chicken could stand alone, but it also shines with simple sides and additions:
- Warm pita or crusty bread—for swiping up the yogurt and pan juices.
- Steamed rice or couscous—for a heartier plate.
- Simple salads—think cucumber, tomato, feta, or a lemony arugula salad.
- Extra roasted veggies—add sweet potatoes, carrots, or bell peppers for variety.
Nutritional Highlights
This dish delivers a balanced mix of protein, fiber, and healthy fats. The yogurt adds creaminess and probiotic benefit, while the abundance of vegetables provides vitamins and color. Thanks to the savory olives and bright lemon, you’ll find plenty of flavor with minimal added salt or fat.
Sheet Pan Chicken: FAQs
What others are reading
What’s the best way to ensure crispy skin?
Dry chicken thoroughly before marinating and arrange skin side up with space between pieces. A high oven temp (425°F) helps render out fat for maximum crispiness.
Can I make this ahead of time?
You can prep and marinate the chicken in advance, but for best results roast just before serving so the vegetables and skin stay crisp. Leftovers reheat well, though!
What substitutions work for the yogurt?
Try sour cream, labneh, or a non-dairy coconut yogurt. You can skip and serve with just herbs and lemon, if preferred.
Which olives should I use?
Kalamata or Castelvetrano olives bring a briny punch. Use whichever pitted olives you love, but avoid jarred olives packed in vinegar if you want less tang.
Is this recipe gluten-free?
Absolutely—just skip any bread sides, and always check the labels on your yogurt and spices.
Recipe Card: Sheet Pan Chicken with Asparagus, Olives & Yogurt
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (about 4)
- 3 tablespoons olive oil, plus more for drizzling
- Zest of 1 lemon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground fennel (or use more coriander)
- 1/2 teaspoon Aleppo or crushed red pepper
- Kosher salt and black pepper, to taste
- 1 pound asparagus, trimmed
- 1 cup pitted Kalamata olives
- 1 cup whole milk plain yogurt
- Fresh parsley and/or mint, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with foil for easy cleanup, if desired.
- In a large bowl, combine chicken, olive oil, lemon zest, coriander, fennel, crushed or Aleppo pepper, 1 teaspoon salt, and several grinds black pepper. Toss well to coat. Let marinate 15 minutes at room temp (or cover and chill up to overnight).
- Arrange chicken thighs skin-side up on one side of the baking sheet. On the other side, spread out asparagus and scatter olives. Drizzle asparagus with a bit more olive oil and season with salt and pepper; toss lightly.
- Roast until chicken skin is crisp and a thermometer inserted into thickest part reads 165°F, and asparagus is tender and charred in spots, 25 to 35 minutes.
- Spread yogurt across serving plates or a large platter. Arrange chicken, asparagus, and olives on top. Squeeze with lemon juice, scatter with herbs, and drizzle a little more olive oil.
- Serve hot with lemon wedges, bread, or your favorite grains.
Final Thoughts
With just a sheet pan and a handful of Mediterranean pantry staples, you can pull off a complete, satisfying meal in under an hour. Not only does this recipe showcase the beauty of roast chicken and asparagus, but it also embraces the versatility, bold flavors, and healthy foundations of modern home cooking. Feel free to riff with what’s in season or on hand—this sheet pan technique is a template that’ll serve you for years to come.
References
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