Lemon and Olive Chicken
Bright, zesty, and irresistibly savory, this Lemon and Olive Chicken recipe is a weeknight dinner game-changer that packs Mediterranean-inspired flavors into every bite. Tender, bone-in chicken thighs are seared to golden perfection, then simmered in a vibrant sauce of fresh lemon juice, briny green olives, garlic, and aromatic thyme. The addition of chicken broth creates a luscious pan sauce that beautifully complements the crispy-skinned chicken. Perfect for impressing guests or elevating your family meal, this dish comes together in just 50 minutes and bakes to juicy, flavorful perfection in the oven. Serve it with crusty bread or a side of roasted vegetables to soak up every last drop of its citrusy, olive-infused sauce. Tangy, savory, and easy to make, this is the ultimate comfort food with a Mediterranean twist.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skin-on
- 2 pieces Lemon
- 0.5 cup Pitted green olives
- 3 pieces Garlic cloves, minced
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 4 sprigs Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry using paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy and golden. Flip the chicken and cook for another 2 minutes on the other side, then remove from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet.
Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Deglaze the skillet by pouring in the chicken broth, scraping up browned bits from the bottom of the pan with a wooden spoon.
Slice one lemon into thin rounds and juice the second lemon. Add the lemon slices, lemon juice, green olives, and thyme sprigs to the skillet.
Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the sauce.
Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven. Serve the chicken hot, spooning the lemon-olive sauce over the top. Optionally, garnish with extra thyme sprigs.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 382 mg | 8% | |
*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.
