Sheet Pan Chicken and Potatoes with Olives and Herbes de Provence
This Sheet Pan Chicken and Potatoes with Olives and Herbes de Provence is a flavor-packed meal, easy to prepare and perfect for any occasion.
Equipment
- large bowl
- Rimmed Baking Sheet
- oven
- Rubber Spatula
Ingredients
Marinade
- 4 cloves garlic minced
- 2 tablespoons Herbes de Provence
- 2 teaspoons Kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
Main Ingredients
- 2.5 pounds bone-in skin-on chicken thighs and legs (about 4 legs and 4 thighs)
- 1.5 pounds yellow potatoes halved lengthwise, or quartered if large
- 4 medium shallots roughly chopped
- 12 pieces pitted Castelvetrano olives halved
- 0.25 cup chopped parsley
- 2 tablespoons chopped tarragon
Instructions
Preparation
- Make the Herbes de Provence marinade by mixing lemon zest, garlic, Herbes de Provence, salt, pepper, and olive oil in a large bowl.
- Add chicken and potatoes to the bowl and toss until fully coated. Let marinate for 30 minutes at room temperature.
- Preheat oven to 425°F and arrange chicken and potatoes on a large rimmed baking sheet.
Cooking
- Roast the chicken and potatoes on the top rack for about 20 minutes.
- Add shallots and olives around the chicken, then roast for another 20 to 30 minutes until browned.
- Squeeze the juice from the reserved lemon over the dish and scatter with parsley and tarragon before serving.
Notes
Castelvetrano olives are usually sold whole; press each olive with a chef’s knife to remove the pit more easily.
Nutrition
Serving: 1servingCalories: 407.6kcalCarbohydrates: 29.3gProtein: 21.7gFat: 23.6gSaturated Fat: 5.6gPolyunsaturated Fat: 4.4gMonounsaturated Fat: 11.5gTrans Fat: 0.1gCholesterol: 100.2mgSodium: 1004mgPotassium: 908.2mgFiber: 5.1gSugar: 3.2gVitamin A: 500.9IUVitamin C: 48.8mgCalcium: 102.4mgIron: 4.7mg
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