Olive and Lemon Chicken
Elevate dinner with this Mediterranean-inspired Olive and Lemon Chicken, a dish that combines tender, golden-seared chicken thighs with the bright zest of lemon, the briny richness of olives, and the aromatic touch of fresh rosemary. Cooked in a single oven-safe skillet for easy cleanup, this recipe is perfect for a flavorful, wholesome meal that's ready in under an hour. A balance of crispy skin, juicy chicken, and a savory, citrus-infused sauce makes this a crowd-pleasing choice for weeknight meals or casual entertaining. Pair it with rice, roasted vegetables, or crusty bread to soak up every drop of the luscious sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup black or green olives (pitted)
- 2 pieces lemon
- 4 pieces garlic cloves
- 3 tablespoons olive oil
- 0.5 cup chicken stock
- 2 sprigs fresh rosemary (or thyme sprigs)
- 1 teaspoon paprika
- 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, black pepper, and paprika.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip and sear the other side for another 3 minutes, then remove the chicken and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, followed by the minced garlic. Sauté for 30 seconds until fragrant.
Slice one lemon into thin rounds and juice the second lemon. Add the lemon slices to the skillet along with the olives, rosemary sprigs, and chicken stock. Stir to combine.
Nestle the seared chicken thighs back into the skillet, skin-side up. Spoon some of the skillet sauce over the chicken.
Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
Remove the skillet from the oven and discard the rosemary sprigs. Let the chicken rest for 5 minutes before serving.
Serve the Olive and Lemon Chicken with some of the sauce drizzled on top, accompanied by a side of rice, roasted vegetables, or crusty bread for soaking up the juices.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 3.6 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1460 mg | 31% | |
*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.
