Sheet Pan Chicken with Potatoes, Olives, and Lemony Mustard Yogurt
  • 4pieces large or 8 small skin-onbone-in chickensuch as thighs and drumsticks
  • 4 medium yellow-flesh potatoescut into wedges
  • 2 onionscut into wedges
  • 1 whole lemonseeds removed and cut into a few pieces
  • 1/3cup Castelvetrano olives
  • 4 garlic clovespeeled and halved
  • 3Tbsp extra-virgin olive oil
  • 2Tbsp lemon juice
  • 1/2tsp saltplus more to taste
  • 1/2tsp ground black pepper
  • 1/4cup roughly chopped or picked fresh cilantro or parsley
  • 1tsp sumac or baharat spice blend
Lemony Mustard Yogurt
  • 1/3cup whole milk Greek yogurt
  • 3Tbsp lemon juice
  • 1Tbsp Dijon mustard
  1. Preheat oven to 400 F.
  2. Line large baking sheet with parchment paper (if your baking sheet is prone to sticking, otherwise skip this step).
  3. 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.
  4. 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.
Recipe 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