Looking for a delicious Spring meal that’s anything short on flavor? Try my Sheet Pan Chicken with Preserved Lemon and Olive Gremolata. It’s gluten-free and so easy to make.
I gotta be honest with you all. When I was creating this dish, I wanted to use bone-in skin-on chicken thighs but couldn’t find any at the store. But I used what I could find which was the bone-in chicken breast and it turned out so good.
Preserved lemons are a bite salty and come in a jar. I had one more left that I needed to use up before it expired so I chopped 1/2 of the preserved lemon and added it to the herby gremolata mix. It was EVERYTHING.
To make this recipe, add the potatoes, onions, and chicken to the sheet pan. Season and cook it as follows in my instructions below. But about 15 minutes before you pull the chicken out of the oven, add the asparagus. Easy and simple.
What You Need
- bone-in skin-on chicken breasts
- cumin
- olive oil
- lemon zest
- salt
- pepper
- potatoes
- onions
- asparagus
- parsley
- lemon juice
- preserved lemon
- basil
- castelvetrano olives
You can purchase most of the pantry staple items from Thrive Market: Get an extra 25% OFF your first order + a 30-day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount)
Other Recipes
- Sheet-Pan Sesame Chasew Chicken Meatballs
- Hormone-Healthy Paleo Chinese Chicken and Broccoli Meatballs
- Sheet Pan Chicken Harvest Bowl
- Sheet Pan Chicken Shawarma
- Spring Sheet Pan Fennel Salmon
- Sheet Pan Kofta with Potatoes
I hope you give this tasty recipe a try. If you do, let me know what you think by commenting below!
Natalie
Sheet Pan Chicken with Preserved Lemon and Olive Gremolata
Sheet Pan Chicken with Preserved Lemon and Olive Gremolata
Ingredients
- SHEET PAN CHICKEN
- 4 skin-on bone-in chicken breasts
- 1 lb yukon potatoes quartered
- 1 onion sliced
- 2 tsp salt divided
- 2 tsp pepper divided
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 lemon zest
- 1 tbsp avocado oil
- Asparagus
- PRESERVED LEMON AND OLIVE GREMOLATA
- 1/2 preserved lemon diced
- 1/3 cup avocado oil
- 1 head parsley minced
- 1/4 cup basil minced
- 1 Meyer lemon zested and juiced
- 1/2 cup castelvetrano olives pitted and minced
Instructions
- Preheat oven to 425°
- On a baking dish, add the potatoes a season them with 1 tsp salt, 1 tsp pepper, and olive oil. Mix and spread out on the baking sheet.
- Add the chicken to the baking sheet. Pat dry with a paper towel and season with olive oil, salt, pepper, lemon zest, cumin, and garlic powder. Bake in the oven for about 55 minutes.
- Meanwhile, add all the gremolata ingredients to a bowl and mix well. Set aside.
- In a bowl add the asparagus and a little olive oil, salt, and pepper. Add the asparagus to the baking sheet and bake with the chicken for another 15 minutes.
- Allow the chicken to cool for 10 minutes before serving. Top the chicken with the gremolata and enjoy.
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.