Slow-Roasted Mediterranean Chicken with Preserved Lemon and Olives

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

Tender slow-roasted chicken infused with the bright, tangy flavors of preserved lemon and briny olives, perfect for a comforting Mediterranean dinner. This mediterranean-inspired chicken (mediterranean) ready in about 65 minutes pairs bone-in, skin-on chicken thighs, Kalamata olives, pitted, extra virgin olive oil 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.

Prep: 15 min Cook: 50 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 6 bone-in, skin-on chicken thighs and season evenly with 1 1/2 tsp sea salt, 1 tsp freshly ground black pepper, 2 tsp dried oregano, and 1 tbsp chopped fresh rosemary.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large ovenproof skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5 minutes until golden and crispy, then flip and cook for 3 more minutes.
  3. Step 3: Remove skillet from heat and nestle in 1 medium preserved lemon thinly sliced, 1 cup pitted Kalamata olives, and 4 minced garlic cloves around the chicken. Pour in 1/2 cup chicken broth.
  4. Step 4: Transfer skillet to the oven and roast for 45 minutes until chicken is cooked through and tender, basting once halfway through with pan juices.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving with pan sauce spooned over.

Frequently asked questions

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

Total time is about 65 minutes (15 min prep + 50 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 Preserved 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 kalamata olives, pitted from drying out.

Can I substitute ingredients in Slow-Roasted Mediterranean Chicken with Preserved 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 Preserved 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 Slow-Roasted Mediterranean Chicken with Preserved 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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