Lemon Chicken with Olives
Bright, zesty, and irresistibly savory, this Lemon Chicken with Olives is a Mediterranean-inspired dish that's perfect for weeknight dinners or special occasions. Juicy, bone-in chicken thighs are seared to golden perfection and braised in a tangy, aromatic sauce made with fresh lemon juice, garlic, and chicken broth. The addition of briny green olives and fragrant thyme sprigs elevates the flavor profile, creating a harmony of rich and refreshing tastes. With just 10 minutes of prep time and a one-pan cooking method, this easy recipe delivers gourmet results without the fuss. Serve it over fluffy rice, buttery couscous, or with crusty bread to savor every last drop of the luscious sauce. Perfect for fans of Mediterranean cuisine, this dish is a celebration of bold flavors and simple ingredients!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 piece large lemon (zested and juiced)
- 1 cup chicken broth
- 1 cup green olives (pitted)
- 4 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat a large skillet or Dutch oven over medium-high heat and add the olive oil.
Once the oil is hot, add the chicken thighs skin-side down. Sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add minced garlic to the same skillet. Cook for 1 minute until fragrant.
Stir in the lemon zest, lemon juice, and chicken broth, scraping up any browned bits from the bottom of the pan.
Return the chicken to the skillet, skin-side up. Add the green olives and nestle the thyme sprigs around the chicken.
Bring the liquid to a simmer, cover the skillet, and reduce the heat to low. Cook for 25 minutes, basting the chicken with the pan juices occasionally.
Remove the lid and increase the heat to medium-high. Cook for an additional 5 minutes to slightly thicken the sauce.
Taste the sauce and adjust seasoning if necessary. Discard the thyme sprigs before serving.
Serve the lemon chicken with olives over rice, couscous, or alongside crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 6970 mg | 303% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 2.6 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2441 mg | 52% | |
*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.
