Pan-Roasted Spanish Chicken with Saffron and Olives

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 chicken thighs pan-roasted with aromatic saffron, briny olives, and fresh herbs for a vibrant Mediterranean-inspired entree. This Spanish recipe (mediterranean), ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, and garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 Spanish cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, soak 1/4 tsp saffron threads in 2 tbsp warm water for 10 minutes to release color and aroma.
  2. Step 2: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 3 tbsp extra virgin olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin side down and sear for 6-7 minutes until skin is golden and crispy.
  4. Step 4: Flip chicken thighs and add 5 thinly sliced garlic cloves, 1/2 cup halved green olives, and 3 sprigs fresh thyme around the chicken. Pour in soaked saffron with its liquid and 1/2 cup dry white wine.
  5. Step 5: Transfer the skillet to the oven and roast for 15-20 minutes until chicken reaches an internal temperature of 165°F and juices run clear.
  6. Step 6: Remove from oven, let rest for 5 minutes, then serve with pan juices spooned over the top.

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