Pan-Roasted Chicken with Citrus and Olive Medley

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 drafted and published.

Juicy pan-roasted chicken thighs infused with bright citrus and a savory mix of olives for a Mediterranean flair. This Mediterranean-inspired chicken recipe, ready in about 35 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: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat.
  2. Step 2: Place the chicken thighs skin-side down in the hot oil and cook for 6-7 minutes until the skin is golden and crisp, then flip and cook for another 5 minutes.
  3. Step 3: Add 3 minced garlic cloves, 1 tsp lemon zest, and 1 tbsp fresh thyme leaves to the pan, stirring gently for 1 minute until fragrant.
  4. Step 4: Pour in 1/4 cup chicken broth and 2 tbsp lemon juice, then scatter 1 cup halved mixed olives around the chicken. Reduce heat to medium-low and simmer uncovered for 8-10 minutes until the chicken is cooked through and the sauce slightly thickens.

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