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Mediterranean lemon chicken bake in a skillet from the top view.
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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.
Course Dinner
Cuisine Mediterranean
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 583kcal
Author Aysegul Sanford

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