One-Pan Lemon-Garlic Chicken with Olives and Potatoes

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A simple weeknight meal with tender chicken, roasted potatoes, and briny olives, all cooked in one pan for minimal cleanup. This Greek recipe, ready in about 45 minutes, pairs boneless skinless chicken breast, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless skinless chicken breast
• 2 tbsp olive oil
• 4, minced garlic cloves
• 1, zested and juiced lemon
• 1 tsp dried oregano
• 2 lbs, peeled and cubed potatoes
• 1/2 cup, pitted kalamata olives
• 1, thinly sliced red onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F. Pat 1.5 lbs chicken pieces dry, then season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken pieces and cook for 3-4 minutes per side until golden brown, then remove and set aside.
3. Step 3: Add 4 minced garlic cloves and 1 tsp dried oregano to the skillet, stirring for 30 seconds until fragrant.
4. Step 4: Add 2 lbs cubed potatoes and 1/2 cup pitted kalamata olives, stirring to coat. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Return chicken to skillet, squeeze juice of 1 lemon over everything, and sprinkle with 1 teaspoon lemon zest. Add 1 thinly sliced red onion.
6. Step 6: Transfer skillet to oven and bake for 25-30 minutes, or until potatoes are tender and chicken reaches 165°F internal temperature.
7. Step 7: Remove from oven, sprinkle with 2 tbsp fresh parsley, and let rest for 5 minutes before serving.