Chicken with Roasted Lemons Green Olives and Capers
Elevate your weeknight dinner game with this vibrant and Mediterranean-inspired Chicken with Roasted Lemons, Green Olives, and Capers. Juicy, golden-brown chicken thighs are seared to perfection and then oven-roasted in a tangy, savory sauce brimming with briny capers, plump green olives, and caramelized lemon slices. Fresh rosemary and thyme infuse the dish with herby depth, while the garlic and olive oil tie it all together with rich, aromatic layers. Ready in just under an hour, this one-pan wonder is as easy to make as it is stunning to serve. Pair it with crusty bread or fluffy rice to soak up the bright, zesty sauce—it's a dinner worthy of any occasion!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 whole lemon
- 0.75 cup green olives, pitted
- 2 tablespoons capers, rinsed
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 0.5 cup chicken broth
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels and season both sides with kosher salt and black pepper.
Cut one lemon into thin slices and remove any seeds. Juice the second lemon and set the juice aside.
In a large ovenproof skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear until the skin is golden brown and crispy, about 5-6 minutes. Flip the chicken and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the lemon slices, green olives, and capers to the skillet. Sprinkle in the rosemary and thyme, and stir to coat everything in the oil.
Return the chicken thighs to the skillet, skin-side up, and pour the lemon juice and chicken broth over the top.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Serve the chicken with the roasted lemon, olives, and capers spooned over the top. Pair with crusty bread or a side of rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.7 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 431 mg | 9% | |
*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.
