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

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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.

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Questions

What oven temperature does Roast Chicken Thighs with Lemon and Olives need?

For Roast Chicken Thighs with Lemon and Olives, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 40 minutes, in step 5. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Why rest the meat in Roast Chicken Thighs with Lemon and Olives?

Step 6 reads: "Let rest 5 minutes before serving." Heat drives the juices toward the center. The rest in step 6 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for white wine in Roast Chicken Thighs with Lemon and Olives?

The entry for Roast Chicken Thighs with Lemon and Olives calls for 1/4 cup dry white wine or chicken broth. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use chicken breasts instead of chicken thighs in Roast Chicken Thighs with Lemon and Olives?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Roast Chicken Thighs with Lemon and Olives uses 4 pieces bone-in, skin-on chicken thighs.

Is Roast Chicken Thighs with Lemon and Olives gluten-free?

Yes. As written, nothing in the ingredient list for Roast Chicken Thighs with Lemon and Olives is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the white wine.

Can I freeze Roast Chicken Thighs with Lemon and Olives?

It is not a good candidate. Refrigerate what is left of Roast Chicken Thighs with Lemon and Olives within two hours and eat it 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.

Serve it with

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