Chicken Tray Bake with Potatoes and Meyer Lemon-Olive Salsa - Danielle Walker Print

Chicken Tray Bake with Potatoes and Meyer Lemon-Olive Salsa

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5 from 2 reviews



For the lemon-olive salsa

  • 1/2 cup Castelvetrano green olives, pitted and roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • Zest of one Meyer lemon (about 1 to 2 teaspoons)
  • Juice of one Meyer lemon
  • 1 garlic clove, minced
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon fresh chopped mint 
  • 1 tablespoon fresh chopped dill 
  • 1 pinch coarse sea salt


  1. Preheat the oven to 400F. 
  2. Lightly grease a half sheet pan  (18×13) with oil or line the pan with parchment paper. Place the chicken thighs in the center of the pan.
  3. Mix 1 tablespoon of the oil with the Cajun Seasoning blend and the Tagine Seasoning blend. Rub the mixture on the tops and bottoms of the chicken.
  4. Toss the potatoes in the remaining oil and salt. And scatter them around the chicken.
  5. Roast for 28 to 30 minutes, until the chicken reads 165F and the skin is crispy, and the potatoes are fork tender. Toss the potatoes and rotate the tray halfway through.
  6. While the chicken roasts, make the tapenade by stirring together the rough chopped olives, olive oil, lemon juice, lemon zest, garlic, herbs, and salt.


*If you have a copy of Healthy in a Hurry, you can mix these seasonings up yourself! Or grab a convenient bottle of my specialty blends here.