My pantry is usually stocked with olives and capers so this was a good way to put them to work.
The bonus with this dinner is that as the olives cook they release their oils, which blends with the juices from the lemon and chicken to make a nice sauce.
Sheet pan Lemon Chicken with Olives & Capers
2 pounds of chicken pieces (I used an assortment of boneless thighs, skin-on legs, and boneless skinless breasts.)
1 cup whole green olives, pitted and stuffed with pimento
1 cup whole kalamata olives, pitted
1 cup whole black olives, pitted
2-3 tablespoons capers
2-3 tablespoons olive oil
1 lemon, sliced
Juice from 1 lemon
Salt and pepper
Spaghetti for serving (optional)
Preheat oven to 400 degrees.
Spread 1 tablespoon on bottom of a shallow sheet pan. Place chicken pieces on pan and sprinkle with salt and pepper. In a bowl mix olives, capers, lemon juice and the rest of the olive oil. Pour evenly over chicken pieces. Top with lemon slices.
Bake at 400 degrees for 45 to 60 minutes or until chicken is browned and cooked through. Baste chicken pieces and stir olives occasionally during cooking time.
Serve chicken alone with capers, olives and pan sauce or on top of spaghetti.