Sheet Pan Chicken with Potatoes, Olives, and Lemony Mustard Yogurt - alive magazine

Ingredients

• 4 large or 8 small skin-on, bone-in chicken pieces such as thighs and drumsticks
• 4 medium yellow-flesh potatoes, cut into wedges
• 2 onions, cut into wedges
• 1 whole lemon, seeds removed and cut into a few pieces
• 1/3 cup (80 mL) Castelvetrano olives
• 4 garlic cloves, peeled and halved
• 3 Tbsp (45 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) lemon juice
• 1/2 tsp (2 mL) salt, plus more to taste
• 1/2 tsp (2 mL) ground black pepper
• 1/4 cup (60 mL) roughly chopped or picked fresh cilantro or parsley
• 1 tsp (5 mL) sumac or baharat spice blend
• Lemony Mustard Yogurt
• 1/3 cup (80 mL) whole milk Greek yogurt
• 3 Tbsp (45 mL) lemon juice
• 1 Tbsp (15 mL) Dijon mustard