Lemon Olive Chicken
Elevate your weeknight dinners with this flavorful Lemon Olive Chicken, a one-pan dish that combines tender, golden-seared chicken thighs with a zesty, Mediterranean-inspired sauce. Infused with bright fresh lemon juice, briny green olives, aromatic garlic, and a delicate blend of oregano and paprika, this recipe offers a harmonious balance of tangy, savory, and earthy flavors. Simmered to perfection in a rich chicken broth, this dish ensures irresistibly moist chicken every time. Ready in just one hour with minimal prep, it’s perfect for busy evenings yet elegant enough for entertaining. Serve over fluffy rice, pillowy couscous, or alongside crusty bread to soak up every last bit of the luscious sauce, and garnish with fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 cup chicken broth
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup green olives, pitted and halved
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and cook for 6-8 minutes until the skin is golden brown and crispy. Flip and cook the other side for 3-4 minutes. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the chopped onion. Cook for 4-5 minutes until softened and translucent, stirring frequently.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for added flavor. Stir in the lemon juice, lemon zest, olives, oregano, paprika, and the bay leaf.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover with a lid, and simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Discard the bay leaf, garnish with chopped fresh parsley, and serve hot. This dish pairs wonderfully with rice, couscous, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 489 mg | 10% | |
*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.
