I expected this sheet-pan chicken from Better Homes & Gardens’ April 2018 edition to be pretty good. However, this tasty recipe blew me away, and it’s flexible for family members who aren’t quite so adventurous. I made a few slight modifications. Here’s how I did this recipe.
- 2 tablespoons olive oil
- 4 boneless, skinless chicken thighs
- 3/4 teaspoon smoked paprika, divided
- 1/2 teaspoon salt
- 2 lemons
- 2 shallots
- 1 cup green olives, rinsed
- 2 tablespoons butter
Preheat the oven to 400F. Coat the sheet-pan with the oil. Pat the chicken dry. Place it on the sheet-pan and turn to coat. Mix 1/2 teaspoon of smoked paprika with the salt, then sprinkle evenly on all sides of the chicken. Quarter the lemons and shallots and scatter on the sheet-pan. Bake for 20 minutes.
Remove from the oven. Squeeze lemon juice over the chicken and drain pan juices into a small saucepan. Add the remaining paprika, butter, and olives. Stir gently until melted.
I only put the sauce over my chicken. My husband and older son (3 and 1/2) liked the chicken with just the salt, paprika, and lemon juice. My younger son (15 months) wasn’t eating the chicken, but he tried and loved the saucy olives I sliced up for him; so that’s a victory. I loved how the richness of the sauce and olives complemented the bright, smokey flavor of the chicken. The sauce also tasted great over our mashed potatoes. I’m looking forward to making this again and maybe adding to the flavor by cooking the chicken on the grill!