Name: Easy Sheet Pan Chicken with Olives & Tomatoes
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 2 cups cherry tomatoes, halved; 1 cup mixed olives (such as Kalamata and green), pitted and halved; 1 medium red onion, sliced; 3 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 lemon, sliced into rounds; 1 tsp dried oregano; 1/2 tsp black pepper; 1/4 cup fresh parsley, chopped (for garnish)

Easy Sheet Pan Chicken with Olives & Tomatoes

GingerCherry5442

This easy sheet pan chicken with olives and tomatoes brings together the vibrant flavors of the Mediterranean in a fuss-free, weeknight-friendly format. Juicy chicken thighs roast alongside sweet cherry tomatoes, briny olives, and aromatic red onion, all brightened by lemon and finished with a sprinkle of fresh parsley. The result is a colorful, one-pan meal that’s deeply satisfying but light enough for keto, paleo, and Whole30 lifestyles. With minimal prep and a hands-off roasting process, this dish is perfect for busy nights—delivering big flavor with very little effort.

Ingredients

Instructions

Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry and place them on a large sheet pan.
Scatter the cherry tomatoes, olives, and red onion around the chicken.
In a small bowl, mix olive oil, minced garlic, oregano, and black pepper. Drizzle over the chicken and vegetables.
Arrange lemon slices over the chicken and veggies.
Roast for 25-30 minutes, or until the chicken is cooked through and the tomatoes are blistered.
Remove from oven, sprinkle with fresh parsley, and serve hot.