Sheet Pan Chicken with Potatoes, Olives, and Lemony Mustard Yogurt
Servings 4 people
Ingredients
- 4 pieces large or 8 small skin-on bone-in chickensuch as thighs and drumsticks
- 4 medium yellow-flesh potatoes cut into wedges
- 2 onions cut into wedges
- 1 whole lemon seeds removed and cut into a few pieces
- 1/3 cup Castelvetrano olives
- 4 garlic cloves peeled and halved
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp lemon juice
- 1/2 tsp salt plus more to taste
- 1/2 tsp ground black pepper
- 1/4 cup roughly chopped or picked fresh cilantro or parsley
- 1 tsp sumac or baharat spice blend
Lemony Mustard Yogurt
- 1/3 cup whole milk Greek yogurt
- 3 Tbsp lemon juice
- 1 Tbsp Dijon mustard
Instructions
- Preheat oven to 400 F.
- Line large baking sheet with parchment paper (if your baking sheet is prone to sticking, otherwise skip this step).
- Add chicken, potatoes, onions, whole lemon pieces, olives, garlic, olive oil, lemon juice, salt, and pepper to prepared baking sheet. Toss everything very well to coat, and spread into a single layer with chicken skin side up. Roast for 40 to 50 minutes, turning potatoes and onions halfway through, until chicken has an internal temperature of 165 F and potatoes are tender when pierced with knife.
- For sauce and assembly, while tray bake is cooking, add all sauce ingredients to small bowl and whisk well to combine. Remove lemon pieces from tray bake and discard. Drizzle tray bake with yogurt sauce (or enjoy on the side), sprinkle with cilantro and sumac and additional salt if desired, and serve.
Notes
Per serving: 415 calories; 17 g protein; 19 g total fat (4 g sat. fat); 47 g total carbohydrates (7 g sugars, 6 g fiber); 528 mg sodium