Sheet Pan Chicken Thighs with Potatoes, Feta, & Castelvetrano Olives

Prep Time: 30 min Cook Time: 45 min
Servings: 6 Skill Level: easy

This sheet pan dinner is full of flavor; the green olives, feta and red wine vinegar make it quintessential Mediterranean and it’s so easy and so good.

Recipe and image attributed by Chef Jamie Gwen


  • 1 pound baby potatoes, cut in half
  • 3 tablespoons extra-virgin olive oil
  • 6 bone-in and skin-on chicken thighs
  • 12 whole garlic cloves
  • 1 teaspoon smoked paprika
  • 1 lemon, thinly sliced and seeds removed
  • 1/2 cup Pearls Specialties Castelvetrano Olives
  • 1/2 cup toasted sliced almonds
  • Zest and juice of 1 lemon
  • 1/4 cup freshly chopped parsley
  • 1/2 cup crumbled feta cheese
  • Salt and freshly ground black pepper

Cooking Instructions

  1. Preheat the oven to 425°F.  On a standard size baking sheet, toss the potatoes with 2 tablespoons olive oil, salt, and pepper. Roast until the potatoes begin to turn golden, about 15 minutes.
  2. Season the chicken thighs with salt and pepper. Nestle the chicken thighs skin-side-up between the potatoes. Scatter the garlic cloves on the sheet pan.  Sprinkle the entire sheet pan with the smoked paprika and drizzle with the remaining olive oil.
  3. Roast for 15 minutes, then add the lemon slices and continue to cook until an instant-read thermometer inserted into the thickest part of the chicken thighs registers 165° and the potatoes are crisp and golden brown, about 30 minutes.
  4. To serve, scatter the olives all over the baking sheet along with the almonds.  Add the lemon zest, lemon juice and parsley.  Finish with the feta cheese.

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