Sheet Pan Oven Roasted Chicken Breast
Sheet Pan Oven Roasted Chicken
- 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!
