Sheet Pan Antipasto Chicken

Who doesn’t love a good sheet pan meal? And in this sheet pan antipasto chicken, we are using one of my favorite inexpensive cuts of meat: chicken thighs. I love the price point for chicken thighs, but I also love that they are difficult to overcook since they are fattier than chicken breast. They’re also more flavorful and who doesn’t love the crispy chicken skin? In this chicken recipe we are roasting chicken thighs with potatoes, artichoke hearts, kalamata olives, tomatoes, and lemon wedges with lots of seasonings for an antipasto-inspired dinner that’s made all on one pan. It’s the perfect weeknight meal or anytime meal because if you’re like me, there are many nights of the week where I want something quick and easy, not just a weeknight!

Ingredients for Sheet Pan Antipasto Chicken

• Chicken thighs. I’m using bone-in, skin-on for the cheapest option, but if you wanted to use boneless, skinless and decrease the cooking time, you absolutely could.
• Baby potatoes. Let’s get some carbs with our protein! Potatoes are cheap and easy to throw on the pan to round out the meal.
• Artichoke hearts. I love artichoke hearts, and they belong with this chicken.
• Tomatoes. A pint of cherry or grape tomatoes is perfect here. Just wash and throw on the pan!
• Kalamata olives. Like the artichokes, a yummy addition for an antipasto theme.
• Feta. We aren’t adding the feta until after cooking, and it adds the final touch this recipe needs.
• Lemon. Lemon zest, juice, and wedges are all used. Lemon zest goes in the rub for the chicken and potatoes, a squeeze of juice goes on after cooking, and wedges are for roasting too.
• Olive oil. For rubbing down all the delicious veggies and the chicken!
• Seasonings: salt, pepper, oregano, garlic powder, onion powder, and smoked paprika.
• Fresh parsley. Optional, for serving.

How to Make Sheet Pan Antipasto Chicken

• Preheat your oven and pat the chicken dry with paper towels. Mix your seasonings in a small bowl: salt, pepper, oregano, smoked paprika, garlic powder, onion powder, and lemon zest.
• Place the potatoes on the sheet pan and drizzle with about half of the olive oil and add about half of the seasoning blend. Use your hands to coat and set aside.
• You can absolutely skip this next step to truly keep it a one pan meal, but I like to render some of the fat off the chicken to get a crispy skin and also ensure the rest of the dish isn’t too soggy. I heat some olive oil in a skillet and season it with the seasoning blend. Then, place the chicken skin-side down to render some of the fat and when the skin is crispy and golden, flip it over. When it’s golden brown on both sides, you’re ready to go! Place the chicken on top of the potatoes. If you’re skipping the browning step, just use your hands to coat the chicken with olive oil and rub with the remaining seasoning. Place the chicken on top of the potatoes like before.
• After 20 minutes of cooking, add the tomatoes, artichoke hearts, and olives to the pan and finish cooking until the chicken reaches 165 degrees.
• When ready to serve, squeeze fresh lemon juice over the whole pan and top with feta and fresh parsley.
• This dish is perfect all by itself, but you can also add a salad or crusty bread on the side to soak up all the juices!

If you enjoyed this recipe, the good news is that I have more like it! I’ve been a huge fan of chicken thighs for years. Check out my lemon artichoke chicken thighs, herb and apple roasted chicken thighs, and Cajun creamed corn chicken thighs. There are so many flavorful ways to cook chicken thighs, and a budget-friendly meal that has minimal cleanup is always a great option. I hope you enjoy these sheet pan antipasto chicken thighs!