One-Pan Mediterranean Lemon Chicken with Olives
Tender chicken thighs roasted with bright lemon, briny olives, and aromatic herbs for a simple Mediterranean dinner. This mediterranean-inspired chicken (mediterranean) ready in about 45 minutes pairs bone-in chicken thighs, extra virgin olive oil, minced 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.
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tbsp extra virgin olive oil
- 4, minced garlic cloves
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1/2 cup pitted green olives
- 2 tbsp, chopped fresh oregano leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup chicken broth
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from oven, let rest for 5 minutes, then serve the chicken with the lemon-olive pan sauce spooned over top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Mediterranean Lemon Chicken with Olives take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Mediterranean Lemon Chicken with Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in One-Pan Mediterranean Lemon Chicken with Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Mediterranean Lemon Chicken with Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Mediterranean Lemon Chicken with Olives?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
