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Sheet Pan Chicken and Potatoes with Green Olive Salsa Delight

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Discover the delightful flavors of Sheet Pan Chicken and Potatoes with Green Olive Salsa Delight, a perfect one-pan meal that combines tender chicken legs and crispy Yukon Gold potatoes, all roasted to perfection. Topped with a zesty green olive salsa, this dish is not only easy to prepare but also offers a vibrant taste of the Mediterranean. Whether for a cozy family dinner or an entertaining gathering, this recipe delivers satisfying flavors and minimal cleanup. Enjoy a healthy, nutritious meal that can be customized to suit your taste!

Ingredients

Scale
  • 2 lbs Baby Yukon Gold Potatoes (halved)
  • 4 Bone-in Chicken Legs
  • 2 Leeks (washed thoroughly)
  • 1 cup Castelvetrano Olives (pitted and chopped)
  • 2 cloves Garlic (minced)
  • 1 tbsp Lemon Zest
  • 1/4 cup Parsley (chopped)
  • 1/4 cup Cilantro (chopped)
  • 2 tbsp Extra-Virgin Olive Oil (plus more for drizzling)
  • Salt and Pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Halve the baby Yukon Gold potatoes and wash the leeks thoroughly. Place on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat.
  3. Arrange the chicken legs on top of the potatoes, drizzle lightly with olive oil.
  4. Roast in the preheated oven for about 55 minutes until the chicken reaches an internal temperature of 165°F (75°C) and potatoes are golden brown.
  5. While roasting, prepare the green olive salsa by mixing olives, garlic, lemon zest, parsley, cilantro, olive brine, vinegar, and olive oil in a bowl.
  6. Once cooked, serve hot by topping the chicken and potatoes with generous amounts of green olive salsa.

Nutrition

Find it online: https://chefrecipeideas.com/sheet-pan-chicken-and-potatoes-with-green-olive-salsa-delight/