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Sheet Pan Chicken with Potatoes, Olives, and Lemony Mustard Yogurt

Serves 4.


    Who doesn’t love a one-dish dinner? This family favourite featuring crowd-pleasing chicken and potatoes gets a lift from lemon—in the oven and in the yogurt sauce—briny olives, garlic, and onion. This weekday wonder can be enjoyed as is or with a simple side salad.


    Beauty fruit focus: Lemon

    Pucker up

    Lemon brightens up this dish but can be replaced with any citrus you love. Try mandarins, yuzu, or lime.


    Sheet Pan Chicken with Potatoes, Olives, and Lemony Mustard Yogurt


      • 4 large or 8 small skin-on, bone-in chicken pieces such as thighs and drumsticks
      • 4 medium yellow-flesh potatoes, cut into wedges
      • 2 onions, cut into wedges
      • 1 whole lemon, seeds removed and cut into a few pieces
      • 1/3 cup (80 mL) Castelvetrano olives
      • 4 garlic cloves, peeled and halved
      • 3 Tbsp (45 mL) extra-virgin olive oil
      • 2 Tbsp (30 mL) lemon juice
      • 1/2 tsp (2 mL) salt, plus more to taste
      • 1/2 tsp (2 mL) ground black pepper
      • 1/4 cup (60 mL) roughly chopped or picked fresh cilantro or parsley
      • 1 tsp (5 mL) sumac or baharat spice blend
      Lemony Mustard Yogurt
      • 1/3 cup (80 mL) whole milk Greek yogurt
      • 3 Tbsp (45 mL) lemon juice
      • 1 Tbsp (15 mL) Dijon mustard


      Per serving:

      • calories415
      • protein17 g
      • total fat19 g
        • sat. fat4 g
      • total carbohydrates47 g
        • sugars7 g
        • fibre6 g
      • sodium528 mg



      Preheat oven to 400 F (200 C).


      Line large baking sheet with parchment paper (if your baking sheet is prone to sticking, otherwise skip this step).


      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 (75 C) and potatoes are tender when pierced with knife.


      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.



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