Pan-Roasted Chicken Thighs with Saffron and Green Olives

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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.

Juicy chicken thighs pan-roasted with aromatic saffron, briny green olives, and garlic for a flavorful Spanish-inspired dish. This Spanish-inspired chicken recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 30 min Serves 4 Spanish cuisine 400 cal/serving

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Ingredients

6 (about 2 lbs) bone-in, skin-on chicken thighs
3 tbsp olive oil
4 garlic cloves, minced
1 cup green olives, pitted and halved
1/4 tsp saffron threads
1/2 cup chicken broth
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh thyme

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Instructions

Step 1: Sprinkle 1 tsp salt and 1/2 tsp black pepper evenly over 6 bone-in, skin-on chicken thighs. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Place chicken thighs skin-side down and cook without moving for 7-8 minutes until skin is golden brown and crispy. Flip and cook 5 minutes on the other side.
Step 3: Remove chicken temporarily and add 4 minced garlic cloves to the skillet. Sauté for 30 seconds until fragrant.
Step 4: Add 1 cup halved green olives, 1/4 tsp saffron threads, and 1/2 cup chicken broth. Stir to combine and bring to a simmer.
Step 5: Return chicken thighs to the skillet, skin-side up. Sprinkle 1 tbsp fresh thyme over the top, cover loosely, and reduce heat to low. Simmer gently for 15 minutes until chicken is cooked through and flavors meld.