Roast Chicken Thighs with Lemon and Olives

Name: Roast Chicken Thighs with Lemon and Olives
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 pieces bone-in, skin-on chicken thighs; 4 tbsp extra-virgin olive oil; 2 lemon, thinly sliced; 1/2 cup pitted Kalamata olives, halved; 6 garlic cloves, smashed; 4 shallots, halved lengthwise; 6 fresh thyme sprigs; 2 fresh rosemary sprigs; 1/2 tsp dried oregano; 1.5 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/4 cup dry white wine or chicken broth

Bone-in chicken thighs roasted on a bed of lemon slices, briny olives, garlic, and fresh herbs until deeply golden with a crispy skin and tender, juicy meat.

55 minEasyServes 4500 cal/serving

MediterraneanDinnerOvenHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeCorn-Free

Ingredients

4 pieces bone-in, skin-on chicken thighs
4 tbsp extra-virgin olive oil
2 lemon, thinly sliced
1/2 cup pitted Kalamata olives, halved
6 garlic cloves, smashed
4 shallots, halved lengthwise
6 fresh thyme sprigs
2 fresh rosemary sprigs
1/2 tsp dried oregano
1.5 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 cup dry white wine or chicken broth

Instructions

1

Preheat oven to 425°F (220°C).
2

Pat 4 pieces bone-in, skin-on chicken thighs completely dry with paper towels. Rub all over with half the 4 tbsp extra-virgin olive oil, then season generously with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Sprinkle 1/2 tsp dried oregano on the skin side.
3

Arrange 2 thinly sliced lemon slices, 4 halved lengthwise shallots, and 6 smashed garlic cloves in a single layer in a large oven-safe skillet or baking dish. Pour 1/4 cup dry white wine or chicken broth around the base. Lay 6 fresh thyme sprigs and 2 fresh rosemary sprigs on top. Drizzle with remaining olive oil.
4

Set chicken thighs skin-side up on top of the aromatics. Scatter 1/2 cup halved pitted Kalamata olives around the chicken.
5

Roast for 35-40 minutes, until the skin is deep golden brown and crispy and the internal temperature of the thickest part reaches 165°F (74°C). Do not cover.
6

Let rest 5 minutes before serving. Spoon pan juices over the chicken and garnish with fresh herbs from the pan.

Questions

How long does Roast Chicken Thighs with Lemon and Olives keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Roast Chicken Thighs with Lemon and Olives?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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