The moment I pulled this Sheet Pan Chicken and Potatoes with Green Olive Salsa out of the oven, my kitchen was enveloped in a medley of mouthwatering aromas. The enticing scent of crispy chicken skin mingled with the earthy notes of roasted leeks and golden Yukon Gold potatoes, instantly lifting my spirits after a long day. As the enticing dish cooled slightly, I couldn’t help but marvel at how effortlessly the vibrant green olive salsa added a splash of brightness, transforming a simple meal into something extraordinary.
This one-pan wonder is more than just an easy weeknight dinner; it’s a delightful invitation to gather around the table and share joy with loved ones. With minimal cleanup and maximum flavor, you’ll appreciate the versatility of the ingredients that can be easily adapted to suit your cravings. Whether you’re looking to impress guests or simply seeking comforting homemade food, this flavorful combo promises to deliver satisfaction with every bite. So, let’s roll up our sleeves and bring a taste of Mediterranean flair to your dinner table!
Why will you love Sheet Pan Chicken?
Simplicity at its finest: This recipe comes together effortlessly, perfect for weeknight dinners or casual gatherings.
Bold flavors: The zesty green olive salsa elevates every bite, adding a refreshing contrast to the hearty chicken and potatoes.
Minimal cleanup: One pan is all you need, making post-meal cleanup a breeze.
Versatile ingredients: Adjust the recipe based on what you have on hand, whether it’s swapping out veggies or using different olives.
Family-friendly: Everyone will love this comforting dish, making it an instant family favorite!
Sheet Pan Chicken Ingredients
• Get ready to savor the magic of a Sheet Pan Chicken and Potatoes with Green Olive Salsa with this selection of easy-to-find ingredients!
For the Chicken and Veggies
- Baby Yukon Gold Potatoes – Perfect for roasting, they offer a creamy texture; red potatoes make a great substitute.
- Leeks – Their mild sweetness complements the chicken; remember to wash them thoroughly to remove any sand.
- Extra-Virgin Olive Oil – Ideal for roasting and adding depth; you can also use avocado oil for higher heat.
- Kosher Salt & Black Pepper – Essential seasonings that bring out the flavors beautifully.
- Bone-in, Skin-on Chicken Legs – Juicy and tender, they are the star of the dish; opt for bone-in chicken breasts if you prefer leaner meat, but adjust the cooking time.
For the Green Olive Salsa
- Castelvetrano Olives – These offer a rich, buttery flavor; Kalamata olives provide an alternative taste profile if desired.
- Garlic – Infuses the salsa with aromatic goodness.
- Lemon Zest – Brightens the dish with a zesty kick.
- Parsley & Cilantro – Fresh herbs that lift the dish; if you’re not a fan of cilantro, feel free to use only parsley.
- Shallot or Green Onions – Bring a mild onion flavor that blends harmoniously.
- Olive Brine & Red Wine Vinegar – Enhance the salsa with acidity, balancing the richness of the dish.
Dive into this flavorful preparation, and let this delicious Sheet Pan Chicken and Potatoes with Green Olive Salsa enchant your family at dinner!
How to Make Sheet Pan Chicken and Potatoes
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Preheat Oven: Set your oven to 425°F, ensuring the rack is positioned about 10 inches from the heat source to achieve that perfect roasted texture.
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Prepare Veggies: On a large baking sheet, toss halved baby Yukon Gold potatoes and cleaned leeks with 2 tablespoons of extra-virgin olive oil, kosher salt, and black pepper. Spread them out evenly for an even roast.
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Season Chicken: Lay your seasoned bone-in, skin-on chicken legs on top of the prepared vegetables. Drizzle them with the remaining olive oil, allowing the flavors to meld during roasting.
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Roast: Place the baking sheet in the preheated oven and roast for 45-55 minutes. Ensure your chicken reaches an internal temperature of 165°F for perfectly cooked meat. For an extra crunch, broil for 3-5 minutes at the end.
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Make Salsa: While the chicken is roasting, smash and pit the Castelvetrano olives, then chop them up. In a bowl, mix together the olives, minced garlic, lemon zest, chopped parsley, cilantro, shallots, olive brine, red wine vinegar, and olive oil. Taste and adjust the seasoning.
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Serve: Once the chicken and veggies are crispy and golden, drizzle the vibrant green olive salsa over the top and serve right away for a dish that bursts with flavor!
Optional: Garnish with additional fresh herbs for an extra pop of color and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sheet Pan Chicken and Potatoes with Green Olive Salsa are perfect for busy home cooks looking to streamline meal prep! You can wash and chop the leeks and potatoes up to 24 hours in advance. Simply store them in an airtight container in the refrigerator to maintain freshness. Additionally, the olive salsa can be prepared a day ahead; just mix all the ingredients and refrigerate to allow the flavors to meld. When ready to serve, roast your seasoned chicken and veggies straight from the fridge for approximately 45-55 minutes until cooked through. This way, you’ll enjoy a delicious homemade meal with minimal effort on a busy weeknight!
Sheet Pan Chicken Variations
Feel free to customize this dish with exciting twists and substitutions tailored to your taste buds!
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Dairy-Free: Omit any cheese-based toppings or creamy sauces, focusing on the fresh olive salsa.
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Spicy Kick: Add sliced jalapeños or red pepper flakes to the chicken marinade for an extra layer of heat.
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Vegan Option: Swap chicken for hearty chickpeas or tempeh, adding more veggies for a plant-based feast.
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Herb Boost: Experiment with different herbs like thyme or dill in the salsa for a refreshing twist on flavor.
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Mediterranean Veggies: Mix in zucchini or bell peppers to the roasting pan for a colorful medley that enhances taste and nutrition.
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Pesto Salsa: Replace green olives with a basil pesto for a creamy, herbaceous twist that pairs beautifully with the chicken.
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Quinoa Base: Serve the chicken and veggies over a bed of quinoa instead of potatoes for a wholesome, gluten-free option.
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Citrus Zing: Add orange zest to the salsa for a sweet, tangy brightness that will serenade your taste buds!
What to Serve with Sheet Pan Chicken and Potatoes with Green Olive Salsa?
Elevate your dining experience by adding delightful accompaniments that enhance every flavor from your dish.
- Crispy Green Salad: Fresh greens with a tangy vinaigrette offer a refreshing contrast to the savory roasted chicken and potatoes.
- Garlic Bread: Warm, crusty breads smeared with garlic butter create an inviting aroma and are perfect for sopping up the olive salsa.
- Roasted Broccoli: The slight bitterness of roasted broccoli beautifully balances the richness of the chicken, adding a vibrant color to your meal.
- Herbed Quinoa: Light and nutty quinoa infused with herbs provides a wholesome base that complements the heartiness of the chicken.
- Chilled White Wine: A crisp Sauvignon Blanc enhances the zesty olive salsa and refreshes your palate after each savory bite.
- Lemon Tart: The bright citrus notes from a tangy lemon tart can serve as the perfect sweet finale to this Mediterranean-inspired dinner.
- Steamed Green Beans: Tender, bright green beans dressed with lemon zest complement the dish’s flavors while adding a satisfying crunch.
- Oven-Roasted Carrots: Sweet roasted carrots provide a hint of natural sweetness that pairs wonderfully with the savory elements on your plate.
Expert Tips for Sheet Pan Chicken
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Clean Leeks Thoroughly: Slice the leeks lengthwise and rinse them under running water to remove any sand and grit.
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Check Chicken Temperature: Use a meat thermometer to ensure the chicken legs reach 165°F, preventing undercooked meat or dryness from overcooking.
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Adapt to Your Taste: Feel free to swap out vegetables; seasonal choices like carrots or bell peppers can add color and flavor to your sheet pan chicken.
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Crispy Skin Secret: For extra crispiness, broil the chicken for the last 3-5 minutes of roasting, watching closely to prevent burning.
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Make-Ahead Salsa: You can prepare the green olive salsa in advance and refrigerate it, allowing flavors to meld beautifully before serving.
How to Store and Freeze Sheet Pan Chicken
Fridge: Store cooled leftovers in an airtight container for up to 3-5 days to maintain freshness and flavor.
Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. Let it cool completely before freezing to prevent ice crystals.
Reheating: Reheat leftovers in a preheated 350°F oven for about 20 minutes until warmed through, ensuring the chicken stays juicy.
Tips: If you plan to freeze, consider storing the green olive salsa separately to keep its vibrant flavor intact when you enjoy the meal again!
Sheet Pan Chicken and Potatoes with Green Olive Salsa Recipe FAQs
What type of potatoes are best for this recipe?
Baby Yukon Gold potatoes are my go-to for their creamy texture and ability to roast beautifully. However, if you can’t find them, red potatoes make an excellent substitute!
How do I store leftovers from the Sheet Pan Chicken?
Once cooled, place your leftovers in an airtight container and store them in the fridge for up to 3-5 days. This ensures they stay fresh and full of flavor for your next meal.
Can I freeze the Sheet Pan Chicken and Potatoes?
Absolutely! For freezing, let the chicken and potatoes cool completely, then transfer them to a freezer-safe container or a heavy-duty freezer bag, ensuring you remove as much air as possible. They can be stored for up to 3 months. When you’re ready to eat, simply thaw in the fridge overnight and reheat in a preheated 350°F oven for about 20 minutes.
What should I do if my chicken skin isn’t crispy?
If you find the skin is not as crispy as you’d like, don’t worry! You can pop the chicken under the broiler for 3-5 minutes at the end of the cooking time. Just keep a close eye on it to prevent burning. Another tip is to ensure the chicken pieces are well spaced on the baking sheet and that the oven is properly preheated.
Are there any dietary considerations with the green olive salsa?
Yes! While the salsa is generally safe for most diets, be aware of any allergies to olives or garlic. If you’re serving this to pets, avoid letting them have the salsa since garlic can be harmful to them. Always tailor dishes to accommodate your guests’ dietary needs by using substitutions as necessary.
Can I use different herbs in the olive salsa?
Very! If you prefer an herbaceous twist, feel free to switch out parsley and cilantro with other fresh herbs like basil or dill. They’ll each add a unique flavor profile that can enhance the dish. The more the merrier – find your favorite combination!
Sheet Pan Chicken and Potatoes with Green Olive Salsa Delight
Ingredients
Equipment
Method
- Preheat Oven to 425°F.
- On a large baking sheet, toss halved baby Yukon Gold potatoes and cleaned leeks with 2 tablespoons of extra-virgin olive oil, kosher salt, and black pepper. Spread them out evenly.
- Lay your seasoned bone-in, skin-on chicken legs on top of the prepared vegetables. Drizzle with remaining olive oil.
- Place the baking sheet in the preheated oven and roast for 45-55 minutes until chicken reaches an internal temperature of 165°F. Broil for an additional 3-5 minutes for crunch.
- While roasting, prepare the green olive salsa by chopping olives, garlic, lemon zest, parsley, cilantro, and shallots. Mix with olive brine, red wine vinegar, and olive oil.
- Once chicken and veggies are golden, drizzle the green olive salsa over the top and serve immediately.
