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Mediterranean Lemon Chicken with Olives and Potatoes Recipe

Mediterranean Lemon Chicken with Olives and Potatoes

Bone-in chicken thighs, Yukon Gold potatoes, lemon, garlic, oregano, and Kalamata olives roast together in a flavorful pan sauce for a comforting Mediterranean-style dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Vegetables
  • 6 thighs, about 2 1/2–3 pounds total Bone-in, skin-on chicken thighs
  • 1 1/2 pounds, cut into 1 1/2-inch chunks Yukon Gold or small waxy potatoes
  • 1 medium, cut into wedges Yellow or red onion
  • 5 cloves, finely chopped or grated Garlic
Lemon and Seasonings
  • 1 lemon, about 3 tablespoons juice Large lemon, zested and juiced
  • 1 lemon, thinly sliced Additional lemon
  • 1 1/2 teaspoons Dried oregano
  • 1 teaspoon Sweet paprika
  • 1 1/2 teaspoons, divided Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Pan Sauce
  • 1/3 cup Pitted Kalamata olives
  • 1 cup Chicken stock
  • 1/2 cup, optional Dry white wine
  • 2 tablespoons Extra-virgin olive oil
Finishing
  • 2 tablespoons, chopped Fresh parsley

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Pat the chicken thighs thoroughly dry, then season them with 1 teaspoon kosher salt, the black pepper, oregano, and paprika.
  2. Heat the olive oil in a large ovenproof skillet or roasting pan over medium-high heat. Place the chicken skin-side down and sear for 5–7 minutes until deeply golden, then turn and cook for 1 minute more. Transfer the chicken to a plate.
  3. Add the potatoes and onion to the same pan. Toss them in the chicken fat and olive oil, cooking for 3–4 minutes so the edges begin to color. Add the garlic and cook for about 30 seconds, just until fragrant.
  4. Pour in the chicken stock, dry white wine if using, and lemon juice. Scrape the browned bits from the bottom of the pan, then stir in the lemon zest, lemon slices, and remaining 1/2 teaspoon salt.
  5. Return the chicken to the pan skin-side up, arranging the thighs among the potatoes and onions. Scatter the Kalamata olives around the chicken rather than over the skin.
  6. Transfer the skillet to the oven and roast for 40–50 minutes, until the potatoes are tender and the thickest part of each chicken thigh reaches at least 165°F (74°C). Broil for 1–2 minutes at the end if you want extra-crisp skin, watching carefully.
  7. Let the chicken rest for 5–10 minutes. Sprinkle with chopped parsley, then spoon the lemony pan juices over the chicken and potatoes before serving.

Notes

Use waxy potatoes so the chunks hold their shape during roasting. Dry the chicken skin well before searing for better browning. Green Castelvetrano olives can replace Kalamata olives, and additional chicken stock can replace the wine.