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    Lemon and Olive Chicken Thighs

    clock-icon105 minutes
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    Pixicook editorial team

    A delightful chicken dish featuring crispy skin, zesty lemon, and briny olives, perfect for a flavorful and aromatic meal.

    Ingredients for Lemon and Olive Chicken Thighs

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Chicken Thighs, skin-on and bone-in

    0 lb

    Substitute chevron-down

    Salt

    to taste

    Black Pepper

    to taste

    Substitute chevron-down

    Red Pepper Flakes

    teaspoons

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Fennel Seeds, crushed

    teaspoons

    Substitute chevron-down

    Rosemary, roughly chopped

    tablespoons

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Meyer Lemons, cut in wedges

    each

    Substitute chevron-down

    Flavorful Olives With Pits, a mixture of black and green

    0 lb

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Flat Leaf Parsley, chopped

    tablespoons

    Substitute chevron-down

    How to Make Lemon and Olive Chicken Thighs

    1. Prepare Chicken Thighs

    Pat the chicken thighs dry with paper towels to ensure the skin crisps up nicely. Season them well with salt and pepper.

    2. Season Chicken

    Arrange the thighs in a single layer, skin side up, in an earthenware baking dish. Sprinkle the red pepper flakes, minced garlic, crushed fennel seeds, and chopped rosemary over the chicken. Drizzle olive oil on top, and then rub these seasonings into the thighs to coat them evenly. Tuck the lemon wedges among the chicken pieces for added flavor.

    3. Marinate Chicken

    Allow the chicken to marinate for 15 minutes to let the flavors meld. While waiting, preheat your oven to 375 degrees Fahrenheit.

    4. Initial Roasting

    Once the oven is ready, place the baking dish inside, uncovered, and roast for about 20 minutes. This initial roasting will brown the skin, adding both flavor and texture. You'll know it's ready when the skin turns a golden brown.

    5. Add Olives and Broth

    Next, scatter the olives evenly over the chicken and pour in the chicken broth. Cover the dish tightly and return it to the oven to bake for one hour. Baking it covered will ensure the meat becomes very tender and succulent. Check for doneness by probing the meat with a skewer; it should feel very tender.

    6. Prepare Pan Juices

    Once done, remove the chicken thighs and lemon wedges from the dish and arrange them on a platter. Pour the pan juices into a saucepan and quickly skim off any fat from the surface. Place the saucepan over high heat and simmer the juices rapidly until they are reduced by half, intensifying their flavor.

    7. Finish and Serve

    Finally, spoon the reduced juices generously over the chicken and sprinkle the dish with chopped parsley for a fresh finish. Serve immediately, and enjoy the harmonious blend of lemon, olives, and aromatic herbs in every bite.

    Variations

    Mixed Olives

    Use a mix of green, Kalamata, and Castelvetrano olives to add complexity to the olive flavor.

    Wine Deglaze

    Deglaze the pan with a splash of white wine after cooking the chicken, then reduce to form a more complex, acidic sauce.

    Mediterranean Twist

    Add a combination of dried oregano and thyme to the chicken before cooking to enhance the Mediterranean flavors.

    Artichokes

    Add quartered artichoke hearts to the dish before baking for an earthy flavor that pairs well with the chicken and olives.

    Creamy Mustard

    After removing the chicken, stir a spoonful of Dijon mustard and a splash of cream into the pan juices, then simmer to create a creamy sauce.


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