Description
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.
Ingredients
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 |
Instructions
Sheet Pan Chicken with Lemon, Chickpeas and Olives
- 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.
- 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.
- Bake, uncovered, for 25-30 minutes. Season to taste.