Lemony Olive Chicken
Infuse your dinner table with Mediterranean flair by serving this irresistible Lemony Olive Chicken, a one-pan wonder that’s as vibrant in flavor as it is simple to prepare. Golden, crispy-skinned chicken thighs are nestled in a tangy, aromatic sauce made with fresh lemon juice, savory garlic, and briny green olives, creating a perfect balance of bright and earthy notes. Sprigs of fresh rosemary and slices of lemon add visual elegance and herbaceous depth, while the quick simmer ensures that every bite is juicy and flavorful. Ready in just 50 minutes, this dish is perfect for weeknight dinners or effortless entertaining. Pair it with fluffy rice, roasted potatoes, or crusty bread to soak up the zesty, olive-studded sauce. Whether you’re looking for a comforting meal or a Mediterranean-inspired showstopper, this Lemony Olive Chicken recipe delivers every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cloves garlic cloves, minced
- 1 cup chicken broth
- 2 pieces lemons, juiced
- 1 piece lemons, sliced
- 1 cup green olives, pitted
- 3 sprigs fresh rosemary
- 2 tablespoons parsley, chopped (optional garnishing)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
Once the oil is hot, add the chicken thighs skin-side down. Sear for 4-5 minutes without moving them, until the skin is golden and crispy. Flip and cook the other side for another 3-4 minutes. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and sauté for about 30 seconds, until fragrant.
Pour in the chicken broth and lemon juice, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let the mixture simmer for 2 minutes.
Return the chicken thighs to the skillet, skin-side up. Add the lemon slices, green olives, and rosemary sprigs around the chicken.
Lower the heat to medium-low, cover the skillet, and let the chicken cook for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
Remove the lid and let the sauce simmer for an additional 5 minutes to thicken slightly. Adjust seasoning with more salt and pepper if needed.
Garnish with freshly chopped parsley, if desired, and serve hot with your choice of sides such as rice, potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5021 mg | 218% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 3.8 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1779 mg | 38% | |
*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.
