Sheet-Pan Chicken with Lemons and Green Olives

Name: Sheet-Pan Chicken with Lemons and Green Olives
Total time: 55 min
Ingredients: 2 tablespoons 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 tablespoons butter

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Total: 55 minutes

Servings: 2.5

Cost: $12.98 /serving

Author : Better Homes & Gardens

Sheet-Pan Chicken with Lemons and Green Olives

Ingredients

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2 tablespoons extra virgin olive oil8 bone-in chicken thighs with skin (2 1/2 to 3 lb.)¾ teaspoon coarse salt¾ teaspoon smoked paprika2 lemons, quartered2 shallots, quartered1 cup green olives (with or without pits), rinsed2 tablespoons butter

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Instructions

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Step 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).

Step 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.