Slow-Roasted Mediterranean Chicken with Lemon and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces slow-roasted with fragrant lemon slices, briny olives, and aromatic herbs, creating a vibrant Mediterranean dish. This mediterranean-inspired chicken ready in about 90 minutes pairs bone-in chicken thighs, extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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: 15 min Cook: 75 min Serves 6 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Rub 6 bone-in chicken thighs with 3 tbsp extra virgin olive oil, 5 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tsp sea salt, and 1/2 tsp black pepper, coating evenly.
  2. Step 2: Arrange the chicken thighs skin-side up in a roasting pan. Scatter 2 thinly sliced lemons and 1 cup pitted Kalamata olives around the chicken.
  3. Step 3: Pour 1/2 cup dry white wine and 1/2 cup chicken broth into the pan to keep the chicken moist during roasting.
  4. Step 4: Roast uncovered in the oven for 1 hour and 15 minutes, basting occasionally with the pan juices, until chicken reaches an internal temperature of 165°F and skin is golden.
  5. Step 5: Let rest for 10 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Slow-Roasted Mediterranean Chicken with Lemon and Olives take to make?

Total time is about 90 minutes (15 min prep + 75 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 Slow-Roasted Mediterranean 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Roasted Mediterranean 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 Slow-Roasted Mediterranean Chicken with Lemon and Olives for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Roasted Mediterranean Chicken with Lemon and Olives?

Mediterranean 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.

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