One-Pan Roasted Mediterranean Chicken with Lemon and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender roasted chicken thighs infused with bright lemon and briny olives, complemented by garlic and fresh herbs for a vibrant Mediterranean meal. This mediterranean-inspired chicken ready in about 50 minutes pairs bone-in, skin-on chicken thighs, extra virgin olive oil, garlic cloves, minced 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 6 bone-in, skin-on chicken thighs and rub evenly with 3 tbsp extra virgin olive oil, 1 1/2 tsp sea salt, and 1 tsp freshly ground black pepper.
  2. Step 2: In a large ovenproof skillet, arrange chicken thighs skin side up, then tuck 4 minced garlic cloves, 1 cup pitted Kalamata olives, and 1 whole thinly sliced lemon evenly around the chicken.
  3. Step 3: Scatter 3 sprigs of fresh rosemary and 3 sprigs of fresh thyme over the chicken and pour 1/4 cup water into the pan to keep the chicken moist.
  4. Step 4: Roast uncovered for 35-40 minutes until chicken skin is golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F.
  5. Step 5: Remove from oven, let rest for 5 minutes, then serve with pan juices spooned over the chicken.

Frequently asked questions

How long does One-Pan Roasted Mediterranean Chicken with Lemon and Olives take to make?

Total time is about 50 minutes (10 min prep + 40 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 Roasted Mediterranean Chicken with Lemon and 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 extra virgin olive oil from drying out.

Can I substitute ingredients in One-Pan Roasted Mediterranean Chicken with Lemon and 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 Roasted Mediterranean Chicken with Lemon and 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 Roasted Mediterranean Chicken with Lemon and 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.

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