Chicken gets an upgrade in this gorgeous lemony Mediterranean chicken recipe. All you need is your favorite Dutch Oven and a little under an hour. Get ready for a delicious Mediterranean-inspired feast that is also gluten-free and low-carb diet friendly.
And if you are looking for more Mediterranean-inspired chicken recipes, you might like Chicken with Bulgur, Greek Yogurt Chicken, or Chicken Pita Wraps.
Ingredients
Mediterranean baked chicken wouldn’t be complete without a simple list of ingredients. All we need is a handful of ingredients, including:
- Chicken: Any chicken would work here, including bone-in chicken thighs, bone-in chicken breasts, skinless chicken thighs, boneless skinless chicken breasts, or a mix and match of any of those listed.
- Olive oil
- Potatoes: Yukon gold potatoes are my favorite, but any waxy yellow or red potato would also work.
- Garlic: Fresh garlic cloves are the best and add tons of savory flavor.
- Chicken broth: Either pick up a box of your favorite low-sodium chicken stock from the store or use your own Homemade Chicken Broth.
- Olives: I used Castelvatrano green olives for their buttery richness, but any green olive, Kalamata olives, or black olives would all work. Omit the olives completely if you are not a fan, or swap them out for artichoke hearts instead.
- Lemon: Use fresh lemon juice for the best flavor, and add some fresh lemon slices during cooking so that the flavor of the lemon rind infuses into the chicken. If you really want to amp up the lemon flavor, have a few extra lemon wedges on the side for serving.
- Thyme: Fresh thyme is best for its special citrus-piney aroma, but dried thyme can also be used. Fresh oregano is another popular herb to serve in this lemon chicken with olives recipe. However, keep in mind that the flavor is very strong when compared to dried oregano. Use 2-3 sprigs of fresh oregano or 1 tablespoon dried oregano.
- Seasonings: We are using basic kosher salt and freshly ground black pepper for this recipe. However, if you have some on hand, you can sprinkle the chicken with our Mediterranean Chicken Seasoning.
How to Make Mediterranean Lemon Chicken?
This easy chicken with lemon and olives recipe comes together in one skillet, making this a healthy chicken dinner you can make any night of the week. Simply:
- Season chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs (or chicken breasts) with a sheet of paper towel. Season all over with salt and pepper.
- Brown chicken: Set an oven-proof skillet over medium heat and add the olive oil. Place chicken, skin-side down, and sear until golden brown on the first side, about 4-5 minutes. Flip and continue cooking the chicken on the other side for another 3-4 minutes.
- Add vegetables and broth: Scatter the potatoes and garlic evenly over the chicken and pour in the chicken broth. Turn it up to medium-high heat and bring to a boil.
- Add olives, lemon and herbs: Once the chicken broth has come to a boil, add the olives, lemon slices and thyme.
- Bake: Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked through.
- Serve: Serve the pieces of chicken, scooping some of the sauce and lemon slices directly on top for a delicious meal.
How to Make Ahead and Store Leftovers
This Mediterranean Chicken Bake can be stored in the fridge and reheated to enjoy throughout the week. Here’s how to do it:
- Storage: Bring your lemon chicken to room temperature. Transfer into an airtight container and store in the refrigerator for 3-4 days.
- Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.
What to Serve It With?
This Lemon olive chicken recipe is a full meal by itself when served with a glass of white wine. However, you can easily turn it into a feast by pairing it with one of the dishes below:
- Green Salad: A simple green salad works with any recipe, but it is especially stellar with this baked Mediterranean chicken. I usually serve it with our Spring Mix Salad, but other green salads like Kale Avocado Salad or Ceasar Salad would also work.
- Grain: Keep it wholesome with a side of grains, like Jen Aniston Salad, Mediterranean Quinoa Salad, Tabbouleh, or Bulgur Pilaf.
- Yogurt: Follow in the footsteps of many of the Mediterranean natives and serve it with a side of yogurt. This Mediterranean chicken bake recipe pairs perfectly with our Greek Yogurt Cucumber Salad or Tzatziki.
- Vegetable Sides: As it is with any chicken recipe, this olive chicken lemon recipe pairs perfectly with roasted, grilled, or air-fried veggies. Not to mention an additional serving of veggies makes it a nutrient-dense meal. I like to serve it with roasted vegetable dishes like Roasted Asparagus or Air Fried Eggplant, Eggplant Involtini, or Turkish Braised Green Beans.
- Pasta: Make it a complete meal with a bowl of pasta! The zesty and tangy flavors of this healthy lemon chicken recipe pair beautifully with simple pasta dishes like Green Pasta, Garlic Butter Pasta, or Pesto Caprese Pasta. And for a healthier alternative to pasta, serve this chicken dish with our 15-minute zucchini noodles recipe.
Expert Tips
With one bite of this Mediterranean lemon chicken, you will understand why we believe that this recipe will become a staple in your weekly menu. Below are a few helpful tips to ensure that your chicken is cooked to perfection and bursting with flavor:
- Use an ovenproof skillet: I used my Le Creuset Braiser (affiliate link), which I use for just about all of my one-pot meals. It goes from stovetop to oven in a flash. However, if you do not own an ovenproof skillet, first brown the chicken in a cast-iron skillet (or large nonstick skillet), then transfer to a small baking dish (or baking sheet) to finish cooking in the oven.
- Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven.
- Make it your own: Play around with the combination of olives and/or herbs to give it your personal touch. Fresh parsley, fresh dill, fresh basil, or a combination of all three would make an excellent addition.
- Check for doneness. The cooking time will vary based on the thickness of the chicken. Your chicken is fully cooked when the internal temperature registers 165 degrees F on an instant-read thermometer when inserted at the thickest part of the meat without touching the bone.
- Serving Suggestion: Be sure to scoop some of the juices in the pan directly over the chicken when serving. I also garnish it with bruised olives and a few caramelized lemon slices for a visually stunning meal.
Other Weeknight Chicken Dinners You Might Also Like:
- Chicken Spaghetti Bolognese
- Easy Chicken Chili
- Caprese Chicken Sandwich
- Fennel Orange Chicken
- Chicken Stroganoff Recipe
- Baked Chicken Parmesan
If you try this Mediterranean Lemon Chicken recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Mediterranean Lemon Chicken Recipe
This Mediterranean Lemon Chicken is the dictionary definition of a wholesome and visually appealing dinner made in one-pot. Ready in less than an hour, it is the perfect weeknight dinner or weekend feast.
Ingredients
- 2 1/4 pounds bone-in skin on chicken thighs or chicken breasts
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2/3 pound Yukon gold potatoes, washed and halved (or quartered, depending on the size)
- 6 cloves garlic, minced
- 1 cup chicken broth
- ½ cup large pitted green olives, such as Castelvatrano
- 1 lemon, sliced
- 6-7 sprigs of fresh thyme
Instructions
- Prep chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs with paper towels. Season well with salt and pepper on both sides.
- Brown chicken: Heat olive oil in an oven-proof skillet set over medium heat. Sear the chicken, skin-side down, until browned, about 4-5 minutes. Flip and cook the other side for another 3-4 minutes. Do your best not to move them so much. Chicken should release once it is properly seared.
- Add vegetables and broth: Add in the potatoes and garlic and spread them around the chicken. Pour in the chicken broth. Bring it to a boil.
- Add the rest: Add in the olives. Distribute the slices of lemon and thyme evenly over the chicken and potatoes.
- Bake: Transfer the skillet to the oven. Bake until chicken is fully cooked and tender, 20-25 minutes.
- Serve: Serve immediately alongside your favorite rice, bulgur, quinoa, or salad.
Video
Notes
- Yield: Depending on the size of your chicken thighs, this recipe yields 5-6 thighs with plenty of potatoes to serve with on the side.
- Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven.
- Plating: When plating, be sure to drizzle the juices over the chicken and potatoes.
- Storage: Bring the leftovers to room temperature before storing them. Once cooled, transfer them into an airtight container and store them in the refrigerator for 3-4 days.
- Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.
- This recipe is adapted from Martha Steward’s Braised Chicken with Potatoes, Olives and Lemon recipe with minor changes.
Nutrition
Calories: 583kcal | Carbohydrates: 18g | Protein: 38g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 212mg | Sodium: 969mg | Potassium: 874mg | Fiber: 3g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 37mg | Calcium: 51mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this tonight. I added a few more olives and artichoke hearts. Since I didn’t have fresh thyme I used dried…I think the fresh would have been better. I also added parsley to freshen it up. Do happy to find this recipe! Thank you for sharing.
Hi Gari,
I am thrilled to hear that you enjoyed it. Thanks for the honest and detailed review.
Cheers!
I plan to make this. Sounds so tasty. When placed in the oven, is it covered or uncovered?
Hi Mary Ann.
I am happy to hear that you want to try this recipe.
There is no need to cover it, especially because we want the potatoes gets crispy.
Hope this helps.
Best,
Aysegul
We love this recipe and it’s become a real go to when we need comfort food for dinner. I’ve changed this recipe slightly, my family loves extra sauce so I use enough chicken broth to almost cover the chicken and potatoes and I use an olive tapanade that includes black olives and capers. You can get this kind of mixture at the olive bar of most grocery stores. It really adds a great flavor to the dish.
Hi Eileen,
Oh I love the idea of using an olive tapenade. I, too, sometimes add a little more chicken stock. I serve it with a loaf of crusty bread and dip it into the juices 🙂
Thanks for coming by and taking the time to leave a review.
Cheers!
Oh my goodness this was so tasty! My husband ended up putting it in a cast iron skillet and putting it on the BBQ!!!! A HUGE hit in our home!
So happy to hear that you and your husband enjoyed this recipe. It is a favorite in our house as well.
Thanks for coming back and leaving a review.
Cheers!
This recipe was fab! My potatoes weren’t cooked through so I might par boil them first next time.
So flavorful and was a hit with my dinner guests. This is a keeper.
Oh no! I have never had that issue. Still, I am so glad you liked it Karen. Thanks for your lovely comment.
Love that you can make this in one pot, such a great meal!
Exactly. That is why I make this so often. Thanks for stopping by Erin.