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Sheet Pan Chicken with Preserved Lemon and Olive Gremolata

Sheet Pan Chicken with Preserved Lemon and Olive Gremolata

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.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 425°
  2. 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.
  3. 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.
  4. Meanwhile, add all the gremolata ingredients to a bowl and mix well. Set aside.
  5. 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.
  6. Allow the chicken to cool for 10 minutes before serving. Top the chicken with the gremolata and enjoy.