With all the busyness that the fall season brings, I am always looking for ways to cut corners but not taste. This recipe from The Modern Proper 100% delivers in every way and I HAD to share it with you guys. It’s officially my new favorite.

Just take a gander…

Photography |  The Modern Proper

Photography | The Modern Proper

See what I mean, guys? You need this one in your life, trust me. From here on out this dish will be in heavy rotation around our home. So, without further ado, here’s what you’ll need to do:

Sheet Pan Olive Bar Chicken

Serves 6


8-10 fingerling potatoes cut in half

2 tbsp olive oil

1 tsp salt, divided

2 lbs boneless, skinless chicken thighs1lemon, sliced

1 small red onion, cut lengthwise into 8 wedges

1 lb olive bar offerings (peppers, olives, roasted garlic, marinated artichoke hearts etc.)

½ tsp pepper

1 tsp onion powder


Heat oven to 375° F.

Spread the potatoes onto a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and ½ teaspoon sea salt. Toss to coat. Roast in the oven for 15 minutes.

When the potatoes have been roasting for 15 minutes, remove them from the oven. Add everything else (including the remaining olive oil and salt) to the pan with the potatoes, using a spatula to toss it all together. Spread the ingredients out evenly and roast for 35 minutes longer until the chicken is cooked through.

Photography |  The Modern Proper

Photography | The Modern Proper

If you give this one a try, come back and let me know. Even better, stop over with the food gurus over at The Modern Proper and give them a big ‘ol thumbs up!