Description
Olive Bar Chicken has become a favorite of ours. This sheet pan dinner is assembled in 15 minutes and baked in less than 40! This chicken dinner is fabulous. Salty and savory and full of garlic and oregano; this olive bar sheet pan chicken dinner is a lifesaver!
Ingredients
2 chicken breasts (about 1 1/2 lbs) butterflied if thick
1 pint from the olive bar (I usually buy some chopped olive mixture to smear on the chicken breasts also. And include a bit of brine in your choices. Garlic Cloves are also nice.)
1 lb teeny tiny potatoes (leave some whole and slice others lengthwise just to keep things pretty! If they are larger, cut them into smaller pieces)
1 medium sized onion cut into wedges
From the fridge if you have: Calabrian Peppers, Roasted Peppers, Capers, Pepperoncini, Artichokes, Jalapenos, Etc.
Garlic Powder, Oregano, Red Pepper Chili Flakes, Bay Leaves
2 T Olive oil
Lemon Slices, Fresh Basil
Instructions
If you have time, it is nice to marinate butterflied chicken breasts in the brine and oil from the olives. If not, no worries!
Preheat oven to 375.
Take a large sheet pan and toss potatoes, chicken and onion in 2 T olive oil. Add olives and whatever items you have chosen. This should equal about 1 pint but feel free to add more if you would like, being careful not to overload the pan. Keep it in one layer with a bit of space between everything. Sprinkle chicken liberally with garlic powder, and oregano, and salt and pepper. If you bought the crushed olive paste, smear that on top of the chicken. Apply chili flakes to all according to your taste. Add some bay leaves and some slices of lemon.
Bake for about 40 minutes or until chicken is done. This depends on how thick your chicken is. Check at about 2o minutes. Also turn potatoes as needed. If there is too much liquid on the sheet pan, drain some off so that the potatoes brown.
Garnish with fresh basil leaves.