Chicken with Carrots and Olives
Savor the rich Mediterranean flavors of this Chicken with Carrots and Olives recipe, a comforting one-pot dish that's as vibrant as it is satisfying. Tender, golden-browned chicken thighs are simmered with sweet carrots, briny kalamata olives, and aromatic fresh thyme in a savory broth enhanced by a splash of white wine. A pop of brightness from fresh lemon slices ties all the flavors together in perfect harmony. With just 15 minutes of prep and approachable cooking techniques, this hearty dish is ideal for weeknight dinners yet elegant enough for entertaining. Pair it with crusty bread, fluffy rice, or a crisp green salad for a balanced meal that's sure to impress.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium carrots, peeled and cut into thick rounds
- 1 cup chicken broth
- 0.5 cups dry white wine (optional)
- 0.75 cups kalamata olives, pitted and halved
- 4 sprigs fresh thyme
- 1 small lemon, sliced
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the chicken thighs skin-side down for 4-5 minutes, or until the skin is golden brown. Flip and cook for another 3 minutes. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Reduce the heat to medium and sauté the diced onion for 3-4 minutes, stirring frequently, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the carrots and cook for 2-3 minutes. Pour in the chicken broth and white wine (if using), scraping the bottom of the pan to deglaze and collect any browned bits.
Return the chicken thighs to the skillet, nestling them among the carrots. Add the kalamata olives, thyme sprigs, and lemon slices.
Reduce the heat to low, cover the skillet, and let the dish simmer gently for 30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 75°C) and the carrots are tender.
Taste and adjust the seasoning if necessary. Discard the thyme sprigs before serving.
Serve warm with your choice of side, such as rice, crusty bread, or a green salad.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5849 mg | 254% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 12.3 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2122 mg | 45% | |
*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.
