Provençal Herb Chicken with Lemon and Olives
A sun-drenched French bistro classic featuring tender chicken thighs marinated in fresh herbs, lemon, and Kalamata olives for an authentic Mediterranean experience. This french-inspired chicken (mediterranean) ready in about 50 minutes pairs pounds chicken thighs, tablespoons finely chopped fresh thyme, medium, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 1.5 pounds chicken thighs
- 2 tablespoons finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 1 medium, zested and juiced lemon
- 1/2 cup pitted Kalamata olives
- 3 tablespoons olive oil
- 4 cloves, minced garlic
Instructions
- Step 1: Pat 1.5 pounds chicken thighs dry with paper towels, then rub with 4 minced garlic cloves, 2 tablespoons fresh thyme, 1 tablespoon fresh rosemary, and 1 tablespoon lemon zest, ensuring even coating.
- Step 2: Heat 3 tablespoons olive oil in a large ovenproof skillet over medium-high heat until shimmering (about 1 minute), then add chicken skin-side down and sear for 5 minutes until golden brown and crispy.
- Step 3: Flip chicken, add 1/2 cup pitted Kalamata olives and 2 tablespoons lemon juice to the skillet, then transfer to a preheated 375°F oven and bake for 25 minutes until chicken reaches 165°F internal temperature.
- Step 4: Remove from oven, tent with foil, and let rest for 5 minutes while the juices redistribute, then serve with pan juices and fresh herbs.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Provençal Herb Chicken with Lemon and Olives take to make?
Total time is about 50 minutes (20 min prep + 30 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 Provençal Herb 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 pounds chicken thighs from drying out.
Can I substitute ingredients in Provençal Herb 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 Provençal Herb 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 Provençal Herb Chicken with Lemon and Olives?
French 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.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
