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.
Servings 4 Servings
- 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
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.
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