Sheet Pan Olive Bar Chicken

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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 Yellow Onion(110g)
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  8 Potato, Baby(240g)
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1 tsp Onion powder
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  Lemon
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  0.5 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Lemon Juice, Fresh
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  0.5 tsp ½ teaspoon kosher salt
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  0.5 tsp Red pepper flakes
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  3 Garlic(9g)
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  0.3 cup Parsley, Fresh

Instructions

1. 1Combine the olive oil, lemon juice, minced fresh garlic, red pepper flakes, and half the fresh parsley in a small bowl. Place the chicken thighs and onion wedges in a large bowl or zip-top bag, pour the marinade over top, and toss to coat. Cover and refrigerate for at least 2 hours or up to 24 hours ahead.
2. 2Spread the baby potatoes on a rimmed sheet pan, drizzle with olive oil, sprinkle with onion powder and half the kosher salt, and toss to coat. Roast at 375°F for 10 minutes until the potatoes begin to soften.
3. 3Remove the sheet pan from the oven and arrange the marinated chicken thighs and onion wedges among the potatoes. Pour any remaining marinade over everything, sprinkle with the remaining salt and onion powder, then return to the oven. Roast at 375°F for 35–40 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
4. 4Switch the oven to broil. Broil the sheet pan 4–6 inches from the heating element for 3–5 minutes until the chicken skin is lightly charred and the vegetables show golden-brown edges.
5. 5Divide the entire sheet pan contents evenly into 6 airtight containers while hot. Squeeze fresh lemon juice over each portion and garnish with the remaining fresh parsley.
6. 6Cool to room temperature, seal, and refrigerate for up to 4 days or freeze for up to 3 months.