Sheet Pan Chicken with Lemon, Chickpeas and Olives

We make this recipe as a whole-roasted chicken version a few times a month, but with the days getting shorter (and this mama’s patience wearing thin after 6pm), the sheet-pan drumstick-or-thigh version takes a third of the time and hits the spot just the same.

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Sheet Pan Chicken with Lemon, Chickpeas and Olives

12-15 Chicken drumsticks or thighs, bone in and skin on
3 Tbsps Olive oil
1 Tbsp Melted butter
3 Lemons
2 cans Garbanzo beans (chickpeas)
1 cup Pitted olives, save the brine!
1 tsp Salt


  1. Place the oil, melted butter, 2 Tbsps of olive brine and juice of 1 lemon in a large bowl. Toss the chicken (drumsticks or thighs) to coat each piece well. Let this sit, covered for 30 minutes to one hour in the fridge.
  2. Preheat your oven to 375F. Slice the remaining lemons. Place the olives and chickpeas on a rimmed cookie sheet. Top with the chicken, pouring the juice they were marinating in over the pan. Add the lemon slices.
  3. Bake, uncovered, for 25-30 minutes. Season to taste.