This scrumptious Sheet Pan Chicken and Potatoes with Green Olive Salsa is simple enough for a weeknight, but impressive enough for entertaining.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 4to 5
Ingredients
1 ½poundsBaby Yukon Gold potatoeshalved or quartered
3medium leeks white and light green parts rinsed well and cut crosswise into 3/4-inch-thick pieces (about 4 cups) *see post on how to clean leeks
4tablespoons extra-virgin olive oildivided
kosher salt
black pepper
4-5whole bone-in, skin-on chicken legs (about 3-4 pounds)
Green Olive Salsa
1cupcastelvetrano olives
1garlic clove grated or finely minced into a paste
1teaspoongrated lemon zest
1/4cupcoarsely chopped parsley
1/4 cupcoarsely chopped cilantro(or use all parsley)
1/2small shallot, finely diced or 3 green onions
3tablespoonsbrine liquid from the olives
2tablespoonsred wine vinegar
1/3cup extra-virgin olive oil
pinch of salt and pepper
Instructions
Preheat oven to 425°F and place a rack 10 inches from heat. On a rimmed baking sheet, combine potatoes and leeks with 2 tablespoons oil; season with 1/2 teaspoon salt and a few grinds of pepper to taste. Toss to coat, then spread in an even layer.
Season chicken with salt and pepper and place on top of the vegetables, skin side up. Drizzle chicken with remaining 2 tablespoons of olive oil.
Roast until vegetables are tender and chicken is golden, 45 to 55 minutes or until a thermometer inserted in thickest portion of chicken registers 165°F. The time will vary depending on the size of your chicken pieces. For crispier chicken, broil for 3-5 minutes before removing from oven.
While the chicken is roasting, make the green olive salsa. Use the flat edge of a large knife to gently smash the olives one at a time and remove the pits. Give them a rough chop and place in a medium bowl. Toss the pitted olives with the garlic, lemon zest, parsley, cilantro, shallot (or green onion), olive brine, vinegar and olive oil. Season with a pinch of salt and pepper.
Once chicken and vegetables are crispy and golden, remove sheet pan from oven. Transfer chicken and vegetables to a large platter and immediately spoon olive mixture over the chicken.
Serve warm alongside any remaining salsa for extra sprinkling.
Notes
Pat vegetables and chicken dry. Use a tea towel or paper towels to remove any excess moisture which could cause everything to steam. The drier everything is, the crippler it will get in the oven.
Use smaller chicken pieces for faster roasting time. Chicken quarters are really juicy and tender but they will take up to 20 minutes longer to cook than chicken thighs or drumsticks. If pressed for time, use smaller chicken pieces.
Let the chicken rest for at least 10 minutes before serving. As always, all meat benefits from a resting period to allow the juices to redistribute.
Don't overcrowd the pan. If you want to make a larger batch, spread everything out in two pans rather than crowding them in one. Otherwise the chicken and vegetables will steam rather than crisp
STORING SUGGESTIONS
Allow the chicken and vegetables cool to room temperature before storing in an airtight container. Leftovers will keep 3-5 days in the refrigerator.
Reheat in a preheated 350ºF oven until warmed through, about 20 minutes.