Nickel Allergy Friendly Sheet Pan Greek Lemon Chicken

Total time1 hr 40 min

Prep time20 min

Cook time50 min

Nickel Allergy Friendly Sheet Pan Greek Lemon Chicken

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Ingredients

4 servings

For the marinade

¼ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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⅓ cup fresh lemon juice (from about 2 lemons)
1 tbsp lemon zest (from about 1 lemon)
4 garlic cloves, minced
2 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp dried thyme
1 tsp kosher salt
½ tsp black pepper

For the sheet pan

3 lbs bone-in, skin-on chicken pieces (thighs and/or drumsticks)
1.5 lbs yukon gold potatoes, cut into 1-inch chunks
1 medium red onion, cut into 1-inch wedges
½ cup kalamata olives, pitted
½ cup low-sodium chicken broth

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper until combined.
2
Add the chicken pieces to the bowl and turn to coat thoroughly. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.

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