Roasted Sheet Pan Chicken with Crushed Olives | Home Movies with Alison Roman

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned black olives

Kalamata olives provide a different flavor profile, while canned black olives are usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is often less expensive.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are more shelf-stable and can be cheaper.

Preheat the oven to 450°F (232°C).

Place chicken thighs on a sheet pan, skin-side up.

Drizzle olive oil over the chicken and season with salt and black pepper.

Cut larger chicken breasts in half for even cooking.

Roast the chicken in the oven for 12 to 15 minutes, checking for browning.

Crush Castelvetrano olives gently with a knife to remove pits.

Finely grate 2 cloves of garlic and add to a bowl.

Add 2 tablespoons of white distilled vinegar and 3 tablespoons of water to the garlic.

Mix to create a sauce, adjusting acidity with vinegar and adding more salt if needed.

Check the chicken after 10 minutes and rotate the pan if necessary.

Continue roasting the chicken for an additional 5 to 7 minutes until browned and cooked through.

Chop parsley and cilantro, mixing them together for garnish.

Once chicken is done, plate it and use the rendered fat and bits on the pan to create a sauce with the olives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens