Mediterranean Lemon Chicken with Olives and Potatoes

Braised chicken thighs surrounded with potatoes, olives, lemon slices, and fresh thyme and baked in the oven for a meal all prepared in one-pot in less than an hour.

Course Dinner

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings Servings

Calories 583kcal

Author Aysegul Sanford

Ingredients

6 bone-in skin on chicken thighs (~ 2 pounds)
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoons olive oil divided
2/3 pound Yukon gold potatoes washed and halved (or quartered, depending on the size)
6 cloves of garlic minced
1 cup chicken broth divided
½ cup large green olives pitted
1 lemon sliced
6-7 sprigs of fresh thyme

Instructions

Pre-heat the oven to 450 F degrees.
Pat dry chicken thighs with paper towels. Season well with salt and pepper.
Heat 1 tablespoon olive oil in an oven-proof skillet. Sear chicken skin-side down until browned in medium heat, 4-5 minutes. Flip and cook the other side for another 3-4 minutes.
Add in the potatoes and garlic and spread them around the chicken. Pour in the chicken broth. Bring it to a boil.
Add in the olives. Distribute the slices of lemon and thyme evenly within the skillet.
Transfer skillet to the oven. Roast, stirring potatoes halfway through, until chicken is fully cooked and tender, 30-35 minutes.
Serve immediately alongside with your favorite rice, bulgur or salad.

Notes

Please read the blog post for more information as to what to do with the left over juice.
This recipe is adapted from Martha Steward's Braised Chicken with Potatoes, Olives and Lemon recipe with minor changes.

Nutrition