Chicken gets an upgrade in this gorgeous lemony Mediterranean chicken recipe. All you need is your favorite Dutch Oven and a little under an hour. Get ready for a delicious Mediterranean-inspired feast that is also gluten-free and low-carb diet friendly.
Mediterranean Lemon Chicken
Mediterranean Lemon Chicken is a one-pot meal that's ready in under an hour! Tender chicken is cooked with lemon, potatoes, olives, and a variety of savory herbs for a burst of flavor. Perfect for a healthy weeknight meal or dressed up for your next dinner party.This Mediterranean Lemon Chicken is the epitome of a wholesome and visually appealing one-pot dinner. Ready in less than an hour, it makes an ideal weeknight dinner or a delightful weekend feast.
Ingredients
- 2 1/4 pounds bone-in skin on chicken thighs or chicken breasts
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2/3-pound Yukon gold potatoes washed and halved (or quartered, depending on the size)
- 6 cloves garlic minced
- 1 cup chicken broth
- ½ cup large pitted green olives such as Castelvatrano
- 1 lemon sliced
- 6-7 sprigs of fresh thyme
Instructions
- Prep chicken: Preheat the oven to 450 degrees F. Pat dry chicken thighs with paper towels. Season well with salt and pepper on both sides.
- Brown chicken: Heat olive oil in an oven-proof skillet set over medium heat. Sear the chicken, skin-side down, until browned, about 4-5 minutes. Flip and cook the other side for another 3-4 minutes. Do your best not to move them so much. Chicken should release once it is properly seared.
- Add vegetables and broth: Add in the potatoes and garlic and spread them around the chicken. Pour in the chicken broth. Bring it to a boil.
- Add the rest: Add in the olives. Distribute the slices of lemon and thyme evenly over the chicken and potatoes.
- Bake: Transfer the skillet to the oven. Bake until chicken is fully cooked and tender, 20-25 minutes.
- Serve: Serve immediately alongside your favorite rice, bulgur, quinoa, or salad.
Notes
- Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven.
- Plating: When plating, be sure to drizzle the juices over the chicken and potatoes.
- Storage: Bring the leftovers to room temperature before storing them. Once cooled, transfer them into an airtight container and store them in the refrigerator for 3-4 days.
- Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.
Nutrition
Calories: 583kcalCarbohydrates: 18gProtein: 38gFat: 40gSaturated Fat: 10gCholesterol: 212mgSodium: 969mgPotassium: 874mgFiber: 3gSugar: 1gVitamin A: 240IUVitamin C: 37mgCalcium: 51mgIron: 3mg
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