Sheet pan Lemon Chicken with Olives & Capers

Sheet pan suppers are a great way to whip up a savory meal in less than an hour. This recipe is one I made with items I had on hand.

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.

Mangia! Mangia!
Andrea

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.

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White Puttanesca Linguine

When I think of the things I never thought I'd buy at the grocery, you know what's near the top of the list? A tube of anchovy paste. Yet, I assure you that it is absolutely essential and absolutely yummy in this easy, weeknight dinner dish.

My former colleague Liz turned me onto this dish and she advised using anchovy paste over actual anchovies. This is one of her go-to dishes when she has to throw together a quick dinner after a busy day at the office. It's one of mine, too. Thanks, Liz!

XOXO,
Amy

White Puttanesca Linguine
Adapted from italianchef.com

1 pound linguine
1/4 cup (or even a little less) olive oil
2 cloves garlic, chopped
Anchovy paste
Pinch of salt
Pinch of crushed red pepper
1 heaping teaspoon capers, drained of liquid
12-18 oil-cured black olives*, pitted
Grated Parmesan cheese for topping, if desired

*Oil-cured black olives can be found on some grocery stores' anti pasta bars. Whole Foods has them. But I often cannot find them at my regular grocery and so I often use the unpitted variety and just tell hubby to mind the pits. The kids don't eat the olives anyhow.

Bring pot of water to boil. Add linguine and cook uncovered over high heat until al dente.

A few minutes after you add the pasta to the pot, heat olive oil in large pan over medium high heat. Add garlic, anchovy paste (three big squirts will do), salt and red pepper. Cook until garlic starts to soften. Add capers and olives and continue cooking until garlic is lightly browned.

Drain pasta and add to pan with the sauce and combine until all the of linguine is coated with the oil. Serve immediately. Top with grated Parmesan cheese if desired.