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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
Course Main Course
Cuisine American
Servings 4

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.