Sheet Pan Oven Roasted Chicken Breast

A close up of some food on a pan

Sheet Pan Oven Roasted Chicken

Servings 4 Servings


  • ¼ cup olive oil
  • 4 tablespoons butter, melted
  • 4 cloves garlic, minced
  • 2 fresh lemons, one juiced and the other cut in half
  • 1 fresh orange, juiced
  • 2 teaspoons dried oregano leaves
  • 1 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 chicken breasts or 8 thighs
  • 1 cup Castelvetrano olives
  • Optional for Serving:
  • cherry tomatoes, halved
  • cucumber slices
  • feta cheese
  • fresh herbs such as, dill, oregano, or parsley
  • cooked potato wedges
  • pita bread


  • In a small bowl, combine olive oil, melted butter, garlic, lemon juice from one lemon, orange juice, oregano, Dijon, salt and black pepper. Set aside.
  • Add chicken to a large bowl and pour marinade all over. Cover with plastic wrap and marinate chicken for at least 2 hours.
  • Preheat oven to 425°F. Spray a large sheet pan with cooking spray or line with parchment paper.
  • Arrange chicken with marinade on prepared pan. Add both lemon halves (face down), and olives to the pan. Transfer to the oven and roast for 35-40 minutes or until internal temperature of the chicken reaches 165°F and golden brown in color. Serve with optional ingredients, if desired. Enjoy!

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