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Mediterranean Chicken with Lemons & Olives

Rustic roasted chicken thighs with bright lemon, briny olives, and garlic, baked to golden perfection in Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 thighs
Course: Dinner, Main
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 2 lemons sliced
  • 1 lemon juiced
  • 6 cloves garlic smashed
  • 1 cup mixed green and black olives
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 0.5 cup chicken broth
  • salt and black pepper to taste
  • fresh parsley for garnish

Equipment

  • Oven-safe skillet or Dutch oven
  • Mixing bowls
  • Tongs

Method
 

  1. Pat chicken dry and season with salt, pepper, paprika, oregano, and thyme.
  2. Heat olive oil in oven-safe skillet. Sear chicken skin-side down until golden, about 5–6 minutes. Flip and cook another 3 minutes. Remove and set aside.
  3. In same skillet, sauté garlic and lemon slices until fragrant, about 2 minutes.
  4. Stir in chicken broth and lemon juice, scraping browned bits.
  5. Nestle chicken into skillet and scatter olives around.
  6. Roast in oven at 375°F (190°C) for 35–40 minutes until chicken is cooked through.
  7. Spoon pan juices over chicken and garnish with parsley and lemon wedges.

Notes

Serve with roasted potatoes, couscous, or crusty bread. Leftovers keep well for 2–3 days.