Sheet Pan Half Chicken with Lemon and Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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.

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