50 minutes
A flavorful Italian-inspired dish featuring crispy chicken thighs, Kalamata olives, and a lemony broth.
Chicken Thighs, skin on
each
Himalayan Pink Salt
to taste
to taste
Ghee, melted
tablespoons
cups
Lemon, ½ sliced and ½ juiced
each
Kalamata Olives, pitted
cups
tablespoons
1. Preheat Oven
Begin by preheating your oven to 375°F, ensuring that it reaches the right temperature by the time your chicken is ready to bake.
2. Prepare Chicken
While the oven heats up, pat the chicken thighs dry with paper towels. Season the thighs generously with pink salt and freshly ground black pepper.
3. Sear Chicken Thighs
Heat a medium oven-safe skillet over medium-high heat and melt 2 tablespoons of ghee. Once the ghee is shimmering, carefully add the chicken thighs to the skillet, skin side down. Leave the chicken undisturbed for about 8 minutes until the skin is a rich, golden brown.
4. Flip and Sear
Flip the chicken thighs and let them cook for an additional 2 minutes on the other side. This ensures that the thighs are well browned and ready to absorb the flavors of the broth and lemon.
5. Add Broth, Lemon, and Olives
Pour in the ½ cup of chicken broth, making sure it surrounds the chicken thighs. Add the lemon slices, squeezing the juice from the other half of the lemon into the skillet. Scatter the pitted Kalamata olives around the chicken.
6. Bake Chicken
Carefully transfer the skillet to your preheated oven and bake the chicken for 30 minutes.
7. Add Butter
Once the chicken has finished baking, remove the skillet from the oven and add 2 tablespoons of butter. Allow the butter to melt into the broth mixture, enriching the sauce with a silky smooth texture.
8. Serve
Divide the chicken thighs and olives between two plates, spooning the luscious broth over the top. Serve immediately.
Replace chicken with a firm white fish like cod or sea bass, use capers instead of olives, and add lemon zest for a bright, Mediterranean-inspired dish.
For a French twist, use duck breasts, score the fat, and render it slowly to get that crisp skin. Replace the Kalamata olives with green olives and finish the sauce with orange juice and a touch of honey.
Swap the chicken for bone-in pork chops, use sage and thyme for the herbs, and incorporate apples into the pan sauce for a comforting autumnal meal.
Instead of deglazing with white wine, use balsamic vinegar for a tangy glaze, and emphasize thyme as the primary herb.
Add cherry tomatoes during the last few minutes of cooking for a burst of juiciness and a touch of acidity that brightens the dish.
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