Sheet-Pan Chicken with Lemons and Olives: A Flavourful One-Pan Dinner
Minimal prep meets Mediterranean flavors for a hassle-free family dinner.
Sheet-Pan Chicken with Lemons and Olives
Elegant, simple, and full of bold flavors—Sheet-Pan Chicken with Lemons and Olives is a go-to weeknight dinner that offers exceptional taste with minimal cleanup. This one-pan marvel features juicy chicken, tart citrus, briny olives, and aromatic spices, all roasted together for a deeply satisfying, visually stunning meal.
Why You’ll Love This Recipe
- All-in-one meal: Protein, veggies, and starch cooked together for convenience.
- Complex flavors: Smoky paprika, savory cinnamon, and golden raisins elevate the dish.
- Minimal hands-on time: Prep, toss, roast—then enjoy!
Ingredients
This recipe calls for everyday pantry staples and a few special Mediterranean-inspired touches:
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked paprika | 2 tsp | Adds depth and light smokiness |
| Ground cinnamon | 1/2 tsp | Savory warmth |
| Ground turmeric | 1/2 tsp | Golden color, subtle earthiness |
| Kosher salt | 1 Tbsp + 1 tsp | Divided use |
| Black pepper | To taste | Freshly ground preferred |
| Chicken thighs (bone-in, skin-on) | 6 (about 3 lbs) | Juicy, flavorful cuts |
| Pitted green olives | 1/2 cup | Briny accent |
| Lemons | 2 | Cut into 1/2-inch rounds |
| Red onion | 1 large | Cut into wedges |
| Olive oil | 1/4 cup | Divided use |
| Golden raisins | 1/2 cup | Adds sweetness |
| Couscous (dry) | 10 oz box (~1 2/3 cups) | Easy one-pot starch |
| Salted roasted almonds | 1/2 cup, chopped | Crunchy garnish |
Step-by-Step Directions
1. Prepare the Spice Blend
In a small bowl, mix the smoked paprika, cinnamon, turmeric, 1 tablespoon salt, and a generous amount of black pepper.
2. Assemble Ingredients on the Sheet Pan
- On a large, rimmed baking sheet, add the chicken thighs, green olives, lemon rounds, and red onion wedges.
- Drizzle with 2 tablespoons olive oil.
- Sprinkle the spice mixture over everything; toss until all ingredients are evenly coated.
3. Roast the Chicken and Vegetables
- Bake in the oven at 425°F (218°C) for 45–50 minutes.
- The chicken should be cooked through, the skin crispy, and juices running clear when pierced.
4. Prepare the Raisin Couscous
- Meanwhile, bring 2 cups water, golden raisins, and the remaining 2 tablespoons olive oil to a boil in a medium saucepan.
- Stir in the couscous, remove from heat, and cover. Let sit about 5 minutes until soft and fluffy.
- Fold in chopped roasted almonds and the remaining 1 teaspoon salt.
5. Serve
- Arrange the roasted chicken, olives, lemons, and onions over the couscous on a platter.
- Spoon the flavorful pan juices over the dish for extra moisture and taste.
Tips for Success
- Use bone-in, skin-on chicken: Keeps meat juicy and adds a crispy texture.
- Don’t crowd your pan: Allow space between items for optimal roasting and browning.
- Choose thin-skinned lemons: They roast beautifully and add a burst of flavor.
- Preserve the pan juices: The caramelized drippings bring rich flavor to the chicken and couscous.
- Swap in vegetables: Use carrots, fennel, or small potatoes for variation.
- For extra crunch: Add additional chopped nuts or toasted seeds at serving.
Ingredient Notes and Variations
- Chicken thighs: Preferred for tenderness and flavor, but bone-in breasts work too (adjust cooking time).
- Olives: Green olives provide briny bite; Kalamata or Castelvetrano for a twist.
- Spices: Substitute sweet paprika, omit turmeric if desired, or add a pinch of cayenne.
- Raisins: Golden for sweetness; use currants or dried apricots to vary.
- Vegetarian option: Swap chicken for chickpeas and cubed sweet potatoes.
What Makes Sheet-Pan Dinners Stand Out?
Sheet-pan dinners demand little effort but offer great results. By layering flavors and roasting everything together, juices mingle and vegetables caramelize—all with minimal pots and pans. This recipe’s mingling of citrus, spice, sweet, and salty creates a gourmet result without the fuss.
Perfect for Entertaining
What others are reading
- Impressive presentation: Beautiful arrangement of chicken slices with lemon rounds and olives.
- Effortless: Cook a crowd-pleasing meal without standing over the stove.
- Flexible portions: Easily scale up for larger gatherings.
Serving Suggestions
- Alongside couscous: As the recipe directs, couscous absorbs the pan juices and complements every bite.
- With crusty bread: Mop up flavorful roasting juices and olive oil.
- With a simple salad: Serve a leafy green salad for freshness.
- Try aromatic rice: Saffron or spiced rice makes a great alternative.
Expert Tips for Roasting Chicken and Citrus
- Roasting lemons softens their acidity, infuses the chicken, and releases their essential oils—squeeze them over the finished dish for a flavor boost.
- Red onions caramelize and sweeten, balancing the tartness of the lemon and saltiness of the olives.
- Covering couscous after adding boiling water steams the grains for fluffy texture—in 5 minutes flat.
Frequently Asked Questions (FAQs)
Q: Can I use boneless chicken?
A: Yes. Substitute boneless, skinless thighs or breasts, but reduce cooking time to around 25–30 minutes, as they cook faster and may dry out more easily.
Q: Can I make this dish in advance?
A: Absolutely. Roast the chicken and prepare the couscous up to one day ahead. Store separately, reheat gently, and assemble just before serving for best texture.
Q: What other vegetables work well?
A: Root vegetables like carrots, parsnips, or baby potatoes are excellent choices. Fennel and zucchini add Mediterranean flair.
Q: Is it gluten-free?
A: Couscous contains wheat. Substitute cooked rice, quinoa, or certified gluten-free grains if desired.
Q: How do I store leftovers?
A: Store cooled chicken, vegetables, and couscous in airtight containers in the fridge for up to 3 days. Reheat in a covered dish to maintain moisture.
Q: Can I freeze the leftovers?
A: Yes. Freeze chicken and roasted vegetables in individual portions. Couscous is best eaten fresh, but can be frozen separately if needed.
Nutrition Information
This meal provides a balanced combination of lean protein (chicken), healthy fats (olive oil, almonds), complex carbohydrates (raisins, couscous), and vegetables (onion, lemon), plus Mediterranean benefits from olives and spices.
| Nutrient | Per Serving | Benefits |
|---|---|---|
| Protein | ~30g | Supports muscle health |
| Fiber | ~6g | From fruit, nuts, and vegetables |
| Vitamin C | High | Citrus and onions |
| Healthy Fats | ~15g | Olive oil and almonds |
More Sheet-Pan Inspiration
- Sheet-Pan Chicken Fajitas: Toss seasoned chicken strips with bell peppers and onions, bake, and serve with tortillas for a hands-on feast.
- Spatchcock Chicken: A butterflied whole chicken, roasted atop root vegetables.
- Sheet-Pan Pancakes: For a sweet breakfast-for-dinner twist.
- Irish Nachos: Roast potatoes topped with cheese and your favorite nacho fixings.
- Lemon-Thyme Chicken and Potatoes: Roast wedges of lemon with chicken and red potatoes for an easy, elegant dinner.
Chef’s Notes
- Fresh herbs like parsley or cilantro bring color and flavor—add just before serving.
- Save extra pan drippings to drizzle over steamed veggies or salads.
- This recipe doubles well for entertaining—use two sheet pans and rotate halfway through roasting.
Conclusion
Sheet-Pan Chicken with Lemons and Olives is a celebration of flavor, simplicity, and family-style presentation. With just a handful of ingredients and less than an hour of roasting, you can create an inviting, restaurant-quality dinner at home. Enjoy the harmony of citrus tang, spice, and savory roasted chicken—all in one convenient pan.
References
- https://www.youtube.com/watch?v=exNKlK5upag
- https://www.thepioneerwoman.com/food-cooking/recipes/a32613689/sheet-pan-chicken-with-lemons-and-olives-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32934608/sheet-pan-dinner-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g40207931/baked-chicken-recipes/
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