Name: Mediterranean Chicken with Lemons and Olives Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon garlic paste (or minced garlic); ½ teaspoon dried oregano; ½ teaspoon Italian Seasoning; Salt and fresh ground black pepper, to taste; 6 pieces skinless boneless chicken thighs; 2 tablespoons olive oil; 1 small yellow onion, finely diced; 2 cloves garlic, minced; Salt and fresh ground black pepper, to taste; 1 small lemon, thinly sliced; ¼ cup white wine (your favorite variety); 1 cup chicken broth; 1 cup marinated olives

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Introduction

This Mediterranean Chicken with Lemons & Olives is a flavorful and vibrant dish packed with tangy lemon, briny olives, and tender chicken thighs. Perfect for a comforting weeknight dinner or a casual gathering, it combines simple ingredients into a deliciously aromatic meal.

The dish shows several pieces of golden brown roasted chicken thighs with crispy skin on top, placed in a white oval dish. Around and under the chicken thighs are many green olives that look smooth and round. Thin, lightly browned lemon slices are scattered among the chicken and olives, adding pops of yellow. Small sprigs of fresh green herbs are also sprinkled over the dish for a touch of color. The dish sits on a white marbled surface with a white cloth napkin partially visible beneath it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon garlic paste (or minced garlic)
½ teaspoon dried oregano
½ teaspoon Italian seasoning
Salt and fresh ground black pepper (to taste)
6 pieces skinless boneless chicken thighs
2 tablespoons olive oil
1 small yellow onion (finely diced)
2 cloves garlic (minced)
1 small lemon (thinly sliced)
¼ cup white wine (use your favorite)
1 cup chicken broth
1 cup marinated olives

Instructions

Step 1: In a large bowl, combine garlic paste, oregano, Italian seasoning, salt, and pepper. Mix thoroughly.
Step 2: Add the chicken thighs to the bowl and rub the seasoning mixture evenly over them. Set aside.
Step 3: Heat olive oil in a large nonstick skillet over medium heat.
Step 4: Remove chicken from the bowl and add to the hot oil. Cook for 5 to 6 minutes until browned on one side, then flip and cook another 5 minutes until browned.
Step 5: Remove the chicken thighs from the skillet and set them aside.
Step 6: Add the diced onions and minced garlic to the pan. Season with salt and cook for about 3 minutes until onions soften, stirring frequently.
Step 7: Lower the heat to medium, add lemon slices and white wine. Stir to loosen browned bits from the pan and cook for 3 minutes.
Step 8: Pour in the chicken broth, return the chicken thighs to the skillet, and bring to a boil. Reduce heat to a simmer and cook for 5 minutes.
Step 9: Add the marinated olives and let the dish simmer for 10 more minutes.
Step 10: Remove from heat and let stand for 5 to 7 minutes, allowing most of the liquid to be absorbed but not all.
Step 11: Serve the chicken thighs with olives and the flavorful liquid spooned over the top.

Tips & Variations

For a different flavor, substitute olives with capers or sun-dried tomatoes.
Use bone-in chicken thighs for extra juiciness and richer flavor.
If you prefer, swap white wine for dry vermouth or additional chicken broth.
Serving with crusty bread or over couscous complements the lemony sauce wonderfully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth if needed to loosen the sauce.

How to Serve

A large white pan filled with six golden-brown cooked chicken thighs, each piece showing crispy skin with specks of herbs on top. The chicken pieces lie on a thick sauce base that has a rich brown color with visible slices of lemon beneath and around the chicken. Scattered throughout the pan are many shiny green olives adding bright spots of color. The pan sits on a white marbled surface, with a jar of olives, a lemon, and garlic bulb in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and can dry out more easily. Keep an eye on cooking times and avoid overcooking.

What type of olives work best for this recipe?

Marinated green or Kalamata olives both work well, adding a nice salty and tangy bite. Choose pitted olives for easier eating, or remove pits before cooking if necessary.