Description
This Sheet Pan Olive Bar Chicken is a flavorful and easy-to-make one-pan dinner featuring tender bone-in, skin-on chicken thighs roasted atop a medley of marinated olives, sun-dried tomatoes, artichoke hearts, and roasted red peppers. Infused with Italian seasoning and finished under the broiler for crispy skin, this dish is perfect for a savory and colorful Mediterranean-inspired meal with minimal cleanup.
Ingredients
Chicken
- 1 to 1½ pounds bone-in, skin-on chicken thighs
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
Vegetables & Marinades
- 1 8-ounce can sun-dried tomatoes (packed in oil, oil included)
- 1 12-ounce jar marinated artichoke hearts (brine included)
- 1 ½ cups marinated olives (pitted and drained if packed in brine)
- 1 12-ounce can roasted red peppers (drained)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
- Prepare the vegetables: On a half-size sheet pan, add the sun-dried tomatoes along with their oil, marinated artichoke hearts with their brine, drained olives, and drained roasted red peppers.
- Cut large pieces: If the sun-dried tomatoes or roasted red peppers are in large chunks, use kitchen shears to cut them into smaller strips directly on the sheet pan.
- Place and season chicken: Arrange the bone-in, skin-on chicken thighs on top of the vegetable mixture, seasoning each piece evenly with fine salt, ground black pepper, and Italian seasoning.
- Toss to combine: Gently toss everything together on the pan to coat the vegetables with the seasoning and ensure the chicken is evenly seasoned, placing the chicken skin side up.
- Roast the chicken and vegetables: Place the sheet pan in the oven and roast for approximately 30 minutes until the chicken reaches an internal temperature of 175°F to 180°F (80°C to 82°C), indicating it is cooked through.
- Broil for crispy skin: Switch the oven to broil and broil the chicken for 3 to 5 minutes, watching carefully, until the chicken skin crisps up nicely.
- Rest and serve: Remove the pan from the oven and let the chicken rest for a few minutes before serving to allow juices to redistribute for optimal flavor and juiciness.
Notes
- Use a meat thermometer to ensure the chicken reaches safe internal temperature of 175°F to 180°F as checked between the bones.
- Kitchen shears make quick work of cutting large pieces of sun-dried tomatoes or roasted red peppers right on the pan.
- Marinated olives, artichokes, and peppers add a burst of Mediterranean flavor without extra prep.
- Broiling at the end crisps the chicken skin nicely without drying the meat.
- This meal pairs well with a side of crusty bread or a fresh green salad.
