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Easy Mediterranean Chicken with Lemons & Olives Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 48 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop, Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

This Easy Mediterranean Chicken with Lemons & Olives recipe offers a vibrant and flavorful dish featuring succulent bone-in, skin-on chicken thighs seared to golden perfection and baked with fragrant lemon slices, garlic, and a mix of green and Kalamata olives. Finished with fresh parsley, this dish combines classic Mediterranean ingredients for a healthy, gluten-free main course perfect for weeknight dinners or entertaining.

Ingredients

Chicken and Marinade

  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste

Additional Ingredients

  • 1 lemon, sliced into thin rounds
  • 3 garlic cloves, minced
  • ½ cup pitted green olives
  • ½ cup pitted Kalamata olives
  • ½ cup chicken broth
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken after searing.
  2. Season Chicken: Pat the chicken thighs dry with paper towels, then season both sides generously with salt, black pepper, dried oregano, and ground cumin for balanced flavor.
  3. Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and cook for 4–5 minutes until the skin is golden brown and crispy. Flip and cook on the other side for 2 minutes to seal in juices.
  4. Remove Chicken: Take the seared chicken out of the skillet and set aside momentarily.
  5. Sauté Garlic and Lemon: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add the lemon slices and sauté for an additional minute to release the lemon’s bright flavors.
  6. Add Broth and Olives: Pour in the chicken broth while scraping up any browned bits stuck to the skillet bottom for extra flavor. Add both green and Kalamata olives to the skillet, stirring to combine.
  7. Bake Chicken: Nestle the chicken thighs back into the skillet over the lemon and olive mixture, skin side up. Transfer the skillet into the preheated oven and bake for 20–25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  8. Rest and Garnish: Remove the skillet from the oven and let the chicken rest for 5 minutes. Sprinkle fresh chopped parsley over the top before serving to add freshness and color.

Notes

  • This dish pairs wonderfully with couscous, rice, or roasted potatoes for a complete meal.
  • You may substitute boneless chicken thighs or breasts, but adjust baking time accordingly as boneless cuts cook faster.
  • For extra brightness and zing, squeeze fresh lemon juice over the chicken just before serving.

Find it online: https://slsrecipes.com/easy-mediterranean-chicken-with-lemons-and-olives-recipe/