One-Pan Mediterranean Lemon Chicken with Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs roasted with bright lemon, briny olives, and aromatic herbs for a simple Mediterranean dinner. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 6 bone-in chicken thighs and season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs skin side down and sear for 5-6 minutes until the skin is golden and crisp, then flip and cook 3 minutes on the other side.
  3. Step 3: Add 4 minced garlic cloves, 1/2 cup pitted green olives, 1/4 cup lemon juice, 1 tsp lemon zest, 2 tbsp chopped fresh oregano, and 1/3 cup chicken broth to the skillet. Spoon some of the liquid over the chicken.
  4. Step 4: Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens slightly.
  5. Step 5: Remove from oven, let rest for 5 minutes, then serve the chicken with the lemon-olive pan sauce spooned over top.

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