Chicken Baked with Shallots Olives and Thyme
Delight your taste buds with this rustic and flavorful recipe for Chicken Baked with Shallots, Olives, and Thyme, a dish that effortlessly combines Mediterranean-inspired ingredients with an approachable cooking method. Juicy, golden-brown chicken thighs are nestled among sweet, caramelized shallots, briny green olives, and aromatic garlic, then baked in a zesty sauce of dry white wine, chicken broth, and fresh lemon. Infused with the earthy essence of thyme, this one-pan meal is as elegant as it is comforting, perfect for weeknight dinners or special gatherings. Serve it with crusty bread or roasted potatoes to soak up the savory pan sauce and enjoy a truly unforgettable dining experience. Keywords: chicken baked with thyme, Mediterranean chicken recipes, chicken with olives and shallots, one-pan chicken dinner.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 8 whole Shallots
- 0.5 cup Pitted green olives
- 6 sprigs Fresh thyme
- 4 cloves Garlic
- 3 tablespoons Extra-virgin olive oil
- 0.5 cup Chicken broth
- 0.5 cup Dry white wine
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 whole Lemon (zested and juiced)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them on both sides with salt and pepper.
Peel the shallots and cut any large ones in half. Leave smaller shallots whole for a rustic look.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or sauté pan over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear them for 4-5 minutes, until the skin turns golden brown and crispy. Flip the thighs and cook for another 2 minutes. Remove the chicken from the pan and set it aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the shallots and garlic cloves, cooking them for 3-4 minutes until they are fragrant and starting to caramelize.
Deglaze the pan by pouring in the chicken broth and white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Stir in the lemon zest, lemon juice, and the sprigs of thyme.
Return the chicken thighs to the skillet, nestling them among the shallots, garlic, and sauce. Scatter the olives around the skillet.
Transfer the skillet to the preheated oven and bake uncovered for 35-40 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes. Garnish with additional fresh thyme leaves or lemon zest if desired before serving.
Serve hot, spooning some of the flavorful pan sauce over the chicken and accompanying it with crusty bread, roasted potatoes, or a fresh green salad.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4221 mg | 184% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 22.0 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3156 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
