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Recipe for Mediterranean Lemon Chicken with Olives and Potatoes - A one-pan weeknight chicken dinner made with lemon slices, olives and potatoes.
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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 4 Servings
Calories 583kcal

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

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