Sheet Pan Half Chicken with Lemon and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted half chicken infused with bright lemon and briny olives, cooked on a sheet pan for an easy Mediterranean-inspired meal. This mediterranean-inspired chicken (mediterranean) ready in about 60 minutes pairs half chicken (bone-in, skin-on), extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 2 Mediterranean cuisine 700 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat dry 1 half chicken (about 2.5 lbs) and place on a rimmed sheet pan.
  2. Step 2: Rub the chicken all over with 3 tbsp extra virgin olive oil, then season evenly with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano.
  3. Step 3: Scatter 4 smashed garlic cloves, 1/2 cup pitted kalamata olives, and 1 large thinly sliced lemon evenly around and on top of the chicken.
  4. Step 4: Sprinkle 1 tbsp chopped fresh rosemary over the chicken and lemon slices.
  5. Step 5: Roast in the oven for 45-50 minutes until the skin is golden and crisp and the internal temperature reaches 165°F. Spoon pan juices over the chicken halfway through cooking.
  6. Step 6: Let the chicken rest for 5 minutes before slicing and serving with the roasted lemons and olives.

Frequently asked questions

How long does Sheet Pan Half Chicken with Lemon and Olives take to make?

Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Half Chicken with Lemon and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Sheet Pan Half Chicken with Lemon and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Half Chicken with Lemon and Olives for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Half Chicken with Lemon and Olives?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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