Mediterranean Lemon Olive Chicken
Elevate your dinner with this Mediterranean Lemon Olive Chicken, a dish that combines bold, zesty flavors with effortless elegance. Succulent bone-in, skin-on chicken thighs are seared to golden perfection and then baked in a luscious, tangy sauce infused with fresh lemon slices, briny green olives, and fragrant herbs like oregano and rosemary. A touch of red pepper flakes adds a subtle kick, while the rich olive oil and chicken broth tie everything together into a savory masterpiece. Ready in under an hour, this one-pan recipe is perfect for busy weeknights or impressing guests at your next dinner party. Serve it with fluffy couscous, warm crusty bread, or a bed of rice to soak up every drop of the mouthwatering sauce.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic cloves, minced
- 1 whole lemon, thinly sliced
- 2 tablespoons lemon juice
- 1 cup pitted green olives
- 0.5 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary, chopped
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them evenly with salt and black pepper on both sides.
In a large oven-safe skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat.
Place the chicken thighs in the pan, skin-side down, and sear for 5-6 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium, and add the remaining 1 tablespoon of olive oil to the pan. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced lemon, lemon juice, green olives, chicken broth, dried oregano, fresh rosemary, and red pepper flakes to the pan. Stir to combine and let the mixture simmer for 2-3 minutes.
Return the chicken thighs to the skillet, skin-side up, nestling them into the lemon and olive sauce.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Carefully remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Serve the Mediterranean Lemon Olive Chicken with the sauce spooned over the top, alongside rice, couscous, or crusty bread to soak up the delicious juices.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.1 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 403 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.
