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sheet-pan-chicken-and-potatoes-with-olive-salsa

Throw everything onto a sheet tray, pop it in the oven, and wait for the heat to do all the work. That’s my kinda lazy meal–no-fuss, and tastes like you did way more work than you actually did. Keep this in your back pocket for when you’re cooking for a crowd, doing meal prep, or just craving something yummy without the mess. Golden chicken thighs roast directly over the vegetables, letting all that flavorful fat drip down and season the potatoes, tomatoes, onions, and jalapeño as they caramelize. The real star, though, is the olive salsa: a chunky, briny, lemony mash-up of roasted veg, parsley, and olives that brightens the whole dish. You’ll likely end up with more salsa than you need—don’t even think about tossing it. Slather it on toast, spoon it over eggs, stir it into grains, or use it to revive any leftovers. Serve this with a lemony arugula salad if you want to lighten things up, or just stick to the essentials and enjoy the crispy chicken and olive-y potatoes straight off the tray.

Ingredients