Sheet-pan recipe an easy chicken dinner . Sheet pan: Meet spotlight.
Sheet-Pan Supper 2 lemons 2 tablespoons olive oil, plus more for pan 1 'cup' pitted olives, spicy or not 8 cloves garlic, peeled and left whole 2 teaspoons fresh thyme leaves or 2 sprigs fresh thyme 6 chicken thighs (about 3 pounds), bone-in, skin-on 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Heat oven to 425 degrees. Slice points off lemons. Cut into 1/3-inch thick slices. Quarter each slice. Toss with 1 tablespoon olive oil, the olives, garlic and thyme. Lightly oil a rimmed baking sheet. Toss chicken with the remaining 1 tablespoon olive oil, plus the salt and pepper. Spread out chicken, skin-side down, on the pan. Slide into a 425-degree oven and let roast, 25 minutes. Scatter on the lemon and olives mixture. Continue roasting until chicken skin is crispy brown and flesh is tender. About 20 minutes more. Makes 3 servings.
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