A truly dump-and-go recipe for sheet pan chicken, baked with your favorite olive bar veggies and all of their savory, briny, delicious flavors. Sun-dried tomatoes, marinated artichokes, and olives can all be kept on hand in the pantry, making these baked chicken thighs an easy option for any busy weeknight.
Why This Dinner Recipe Works
This sheet pan roast chicken recipe is essentially “zero-prep”, meaning that you can have the whole meal ready to throw in the oven in less than 5 minutes. There’s no chopping, mixing, or pre-cooking involved.
And even with no prep, these sheet pan chicken thighs turn out juicy with the most delicious pan sauce that’s created with the oil from sun-dried tomatoes and marinated artichokes. Take an extra 5 minutes to broil the chicken at the end for crispy, browned skin. Even then, the whole meal is ready in under 40 minutes.
I love these kinds of meals for nights when we’re hungry for something tasty and wholesome, but short on time!
The other thing I love about this recipe is that all of the ingredients, aside from the chicken, can come from your pantry. Or, just stop by your favorite grocery store with an olive bar and pick up all of your favorites!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Thighs: My favorite because they are so much more flavorful than chicken breasts, and they roast up quickly. About a pound of chicken, or a little bit more, is perfect for four servings. If you’d like to use boneless chicken thighs, you can, but reduce the cooking time and check for doneness after 20 minutes.
- Sun-Dried Tomatoes: Look for jarred sun-dried tomatoes packed in oil. That oil is full of sweet and savory flavor, and we’ll add that to the pan with the chicken.
- Marinated Artichoke Hearts: This antipasti staple also comes in a jar, marinated in a delicious oil and vinegar dressing with garlic and herbs.
- Olives: Use large green olives or an olive mix (aka, Olives Jubilee) from the olive bar at your grocery store. Jarred Italian Castelvetrano olives are also delicious. Pitted olives are ideal, or you’ll need to remove the pits before roasting. Drain the olives so that you don’t overpower the chicken with the tangy brine.
- Roasted Red Peppers: These add a smoky-sweet flavor that I absolutely love! Drain these too. We’ll have enough oil from the other ingredients.
- Seasonings: Aside from salt and ground black pepper, a bit of Italian seasoning will complement the Mediterranean flavors in the artichokes and tomatoes.
Tip!
If your sun-dried tomatoes or roasted peppers are in large pieces, don’t pull out a cutting board. Cut them into smaller strips, right on the pan, using kitchen scissors!
What To Serve With This Easy Meal
As is, my olive bar sheet pan chicken is a fairly balanced meal, but I highly suggest serving it with some crusty homemade bread to soak up all of the delectable pan juices.
Mashed potatoes, cooked pasta, or a simple side salad are also easy side dish options. Here, I’m serving the chicken with the roasted olive bar vegetables on the side and an arugula salad with oil and vinegar to get some greens on the plate.
Expert Recipe Tips
- If you’d like to make this minimal prep chicken recipe lower in carbs, skip the sun-dried tomatoes and instead, use just the oil from the jar to get all of that yummy flavor without the somewhat sugary tomatoes.
- It’s not an exact science, but you’ll get about ½ to ⅔ cup of oil/liquid from the sun-dried tomatoes and artichokes, which is the perfect amount to lubricate the pan and flavor the chicken. Be sure to drain the other veggies so that there isn’t too much liquid, or you’ll end up steaming the chicken instead of roasting it.
- Feel free to add other fresh or marinated veggies to the party! Thinly sliced potatoes, red onion, marinated mushrooms, large capers, or peppadew peppers would all be delicious here. Just be sure to discard any super vinegar-y brine. The flavor of the dish will vary and get more exciting, based on the olive bar items you choose to roast with the chicken.
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Sheet Pan Olive Bar Chicken
Equipment
- Half size rimmed sheet pan
- Kitchen shears
- Instant-read thermometer
Ingredients
- 1 8-ounce can (225 g) sun-dried tomatoes packed in oil, oil included
- 1 6.5-ounce jar (185 g) marinated artichoke hearts brine included
- 1½ cups (225 g) marinated olives, pitted and drained if packed in brine
- 1 12-ounce can (340 g) roasted red peppers drained
- 1 to 1½ pounds (680 g) bone in skin on chicken thighs
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- Add the sun dried tomatoes with their oil, marinated artichokes with their brine, drained olives, and drained roasted red peppers to a half size sheet pan.
- If the sundried tomatoes or roasted red peppers are in large pieces, cut them into smaller strips directly on the pan using kitchen shears.
- Place the chicken thighs on top of the vegetables. Season the chicken with salt, black pepper, and Italian seasoning.
- Gently toss everything together in the pan until the vegetables are coated and the chicken is evenly seasoned. Place the chicken skin side up.
- Roast for about 30 minutes, or until the chicken reaches an internal temperature of 175°F to 180°F (80°C to 82°C).
- Switch the oven to broil and broil for 3 to 5 minutes, just until the chicken skin is crisp.
- Remove from the oven and rest for a few minutes before serving.
Notes:
- You can use boneless skinless chicken thighs, but reduce the roasting time and check for doneness around 20 minutes.
- Serve with crusty bread to soak up the pan juices, or pair with mashed potatoes or cooked pasta.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
- Recipe adapted from Barbara Costello, also known as Brunch with Babs.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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