This balsamic chicken with olives is a quick, one‑pan dinner that starts with a hard sear and finishes in a glossy, reduced sauce. As the chicken simmers, the balsamic sharpens and the olives soften, building layers of savory, sweet, and briny flavor with very little effort. It’s proof that a short cook time and a small ingredient list can still deliver depth.
This dish is all about sequencing: marinate the chicken (ideally overnight) so the vinegar can tenderize it, then par‑boil the potatoes so they roast up crisp instead of dense. Everything cooks together at high heat so the chicken stays juicy while the potatoes brown and the balsamic concentrates into a savory, glossy glaze. In the post, I’ll show you exactly what “fork‑tender” potatoes look like and how to arrange the pan so you get roasted edges, not steamed veggies.
This is the kind of one‑pan dinner that truly doesn’t need a side. But if you have a little extra time, a bright, crisp salad with a citrus vinaigrette is a great pairing, adding freshness and acidity that balance the richness of the balsamic and olives. My favorite is my naranj sumac vinaigrette when it’s naranj season. If it isn’t, you can substitute the naranj with half lemon, half orange.
Ingredients & Substitutions
olives – I like using kalamata olives in this recipe because they add a rich taste, but it works with any pitted olive. Kalamata olives also have antioxidants.
potatoes – although this recipe works with any root vegetable, I like using a hearty, simple potato because the rest of the dish is already so flavorful.
herbes de Provence -a spice blend that usually contains Provence spices like thyme, rosemary, oregano and often a touch of lavender. If you cannot find it at your local store and are looking for a simple substitution, dried rosemary works great in this recipe.
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Marinade the chicken for at least 2 hours, but preferably overnight in the refrigerator in the oil, balsamic vinegar, herbes de Provence, dijon mustard, salt and pepper. Take the chicken out of the refrigerator. Preheat to 425F. In the meantime, par-boil the potatoes until they can be pierced with a fork. Add the drained potatoes, onion, olives, and garlic cloves to a sheet pan or baking dish. Coat lightly with olive oil and season with salt and pepper. Top with the chicken (with everything on it). Toss to coat. 
Cook for 40-45 minutes for thighs, until the internal temperature of the thighs reach 165F.
Let them rest for 5 minutes before serving.
Use a thermometer to check for done-ness.
Candice Recommends
The best way to test for doneness is with a meat thermometer. Chicken should have an internal temperature of 165°F. I usually take them out of the oven around 160°F.
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One Pan Chicken and Potatoes with Olives
Ingredients
- 4 bone-in chicken thighs
- 1 red onion peeled, and sliced into 1/4-inch half-moons
- 10 cloves garlic cloves separated and smashed
- ¼ cup balsamic vinegar
- ¼ cup flavorless oil like sunflower seed or canola
- 1.5 tbsp herbes de provence
- 1.5 tbsp dijon mustard
- salt and pepper to taste
- 2 lbs small potatoes sliced in half, large ones quartered
- ¾ cup olives pitted and drained (I used kalamata)
Equipment
Instructions
- Marinade the chicken for at least 2 hours, but preferably overnight in the refrigerator in the oil, balsamic vinegar, herbes de Provence, dijon mustard, salt and pepper.
- Take the chicken out of the refrigerator. Preheat to 425F. In the meantime, par-boil the potatoes until they can be pierced with a fork.
- Add the drained potatoes, onion, olives, and garlic cloves to a sheet pan or baking dish. Coat lightly with olive oil and season with salt and pepper. Top with the chicken (with everything on it). Toss to coat.
- Cook for 40-45 minutes for thighs, until the internal temperature of the thighs reach 165F.
- Let them rest for 5 minutes before serving.
I love this recipe. I’ve made it several times. Last week I brought it to a friend who is a single mother of twins and wasn’t feeling well. I marinated the chicken, parboiled the potatoes beforehand then drove the hour to her home and put everything together in a pan and popped in the oven for her. Later I received a text telling me how much she loved it and how embarrassed she was over how much she ate. Just what I wanted to hear.
You are the sweetest. I love that you made this for your friend… definitely what you want to hear! I’ve actually done the same thing with all my sheet pan chicken recipes. They’re great for friends who need some love or anyone recovering from a surgery. Thank you so much for sharing, Diane!