Description
A simple and flavorful oven-baked chicken with green olives recipe. This one-pan dish is perfect for a comforting weeknight dinner, featuring juicy chicken, tangy olives, and aromatic herbs.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 1 cup green olives, pitted and halved
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 lemon, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken thighs with salt, black pepper, and dried oregano.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 4 minutes per side. Remove chicken and set aside.
- In the same skillet, add sliced onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more.
- Return the chicken to the skillet. Scatter green olives and lemon slices over the chicken. Pour chicken broth around the chicken.
- Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through.
- Garnish with chopped parsley before serving.
Notes
- For best results, do not overcrowd the pan.
- If your olives are very salty, rinse them before using.
- Boneless chicken breasts can be used, but reduce cooking time to 25-30 minutes and watch for dryness.
- Capers can be substituted for olives if preferred, but use a smaller amount.
- This dish can be prepared ahead of time and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Oven-Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 28g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 0mg