Pan-Roasted Chicken with Saffron and Green Olives

By AislePrompt Editorial · ·

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Juicy chicken thighs pan-roasted with aromatic saffron, briny green olives, and a splash of white wine, capturing Mediterranean flavors. This Spanish recipe (mediterranean), ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, olive oil, and 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 "Build a week of meals around this recipe" 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: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a small bowl, steep 1/4 tsp saffron threads in 1/2 cup warm dry white wine for 10 minutes to release flavor.
  2. Step 2: Pat dry 4 bone-in, skin-on chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 3 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crisp.
  4. Step 4: Flip chicken thighs and add 3 minced garlic cloves, 1/2 cup halved green olives, and 3 fresh thyme sprigs around the chicken.
  5. Step 5: Pour the saffron-infused white wine over the chicken and transfer the skillet to the preheated oven.
  6. Step 6: Roast for 20-25 minutes until chicken is cooked through and juices run clear. Remove and let rest 5 minutes before serving.

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