I’m sharing my Mediterranean Garlic Chicken where lemon, garlic, and herbs infuse crisp, juicy chicken roasted with onions, lemons, and olives into a complete pan dinner ready in under an hour.

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I keep coming back to this Mediterranean Chicken because it hits bright and bold, not tired and sweet. I love how the lemons cut through the richness, while Kalamata olives add that salty, briny snap that makes you sit up.

I call it my Aegean Chicken riff, and yeah it shows up in my rotation when I want something easy but interesting. It reads like Lemon Garlic Recipes but somehow feels like a finished dinner, everything roasted in the same pan so flavors mingle.

It’s juicy, crisp, and strangely addictive, the kind of recipe you’ll tell your friends about.

Ingredients

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Chicken thighs: rich in protein and iron, juicy skin adds flavor and crispiness.
Olive oil: heart healthy fats it adds fruity depth and helps brown the skin.
Garlic: pungent and savory, gives punch and some immune boosting compounds.
Lemons: bright citrus sourness, vitamin C, they cut richness and wake the dish up.
Olives: salty briny fruit that add savory complexity and healthy monounsaturated fats.
Capers: tiny bursts of tang and salt, great for contrast but use them sparingly.
Oregano and parsley: aromatic herbs that freshen flavors add antioxidants and a pop of color.

Ingredient Quantities

3 lb bone in, skin on chicken thighs (about 6 thighs)

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

3 tbsp extra virgin olive oil

4 garlic cloves, minced

1 large yellow onion, cut into wedges

2 lemons, 1 sliced into rounds and 1 juiced

1 cup pitted Kalamata olives or mixed olives

1/2 cup low sodium chicken broth or dry white wine

1 tsp dried oregano or 1 tbsp chopped fresh oregano

1 tbsp capers, drained (optional)

1/4 tsp red pepper flakes (optional)

2 tbsp fresh parsley, chopped for garnish

How to Make this

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1. Preheat oven to 425°F. Pat 3 lb bone in, skin on chicken thighs very dry with paper towels, then rub all over with 1 1/2 tsp kosher salt and 1 tsp black pepper.

2. Heat 3 tbsp extra virgin olive oil in a large ovenproof skillet over medium high heat until shimmering. Add chicken skin side down and brown without moving for 6 to 8 minutes, until skin is deep golden and crisp, then flip and brown the other side 2 to 3 minutes. Transfer chicken to a plate.

3. Lower heat to medium, add the onion wedges to the pan and cook 4 to 5 minutes until they start to soften and pick up brown bits, stir occasionally. Add 4 minced garlic cloves and cook 30 to 45 seconds till fragrant.

4. Nestle 1 sliced lemon into the onions, add 1 cup pitted Kalamata or mixed olives, 1 tbsp drained capers if using, and 1/4 tsp red pepper flakes if you want heat. Sprinkle 1 tsp dried oregano or 1 tbsp chopped fresh oregano over everything.

5. Pour in 1/2 cup low sodium chicken broth or dry white wine and the juice of 1 lemon, scraping up browned bits from the bottom of the pan to make the sauce. Taste the sauce and remember you can always add a little more salt later.

6. Return the chicken to the pan skin side up, arranging thighs so they sit on top of the onions and lemons; spoon a few tablespoons of the sauce around (dont drown the skin, you want it to stay crisp).

7. Transfer the skillet to the preheated oven and roast 20 to 30 minutes until the chicken reaches 165°F in the thickest part and juices run clear, larger thighs need closer to 30 minutes.

8. If you want extra crisp skin, switch oven to broil for 1 to 2 minutes watching closely so it doesnt burn.

9. Let the chicken rest in the pan 5 to 10 minutes so the juices settle, then sprinkle with 2 tbsp chopped fresh parsley and spoon pan juices and olives over the top before serving.

Equipment Needed

1. 12-inch ovenproof skillet (cast iron or stainless) for browning and roasting
2. Tongs and a spatula to flip the thighs, dont pierce the skin
3. Instant-read thermometer to make sure the chicken hits 165 F
4. Cutting board and a sharp chef’s knife for slicing onion and lemons
5. Measuring spoons and a 1 cup liquid measuring cup for oil, broth and lemon juice
6. Small bowl and spoon for mixing garlic, capers and oregano
7. Paper towels to pat the chicken very dry and to wipe up drips
8. Oven mitts or potholders and a wooden spoon to scrape up browned bits

FAQ

Q: How long and at what temp should I roast the chicken? A: Roast bone in, skin on thighs at 400°F for about 40 to 45 minutes, until an instant read thermometer reads 165°F in the thickest part and juices run clear. For extra crisp skin pop it under the broiler 1 to 3 minutes at the end but watch it closely so it doesn't burn.

Q: Can I use boneless or chicken breasts instead? A: Yes. Boneless thighs need about 20 to 30 minutes, breasts 22 to 28 minutes depending on size. They cook faster and can dry out so lower oven to 375°F and check temp often. If you want skin crispiness use bone in skin on whenever possible.

Q: The olives and capers make it salty, how do I cut down on salt? A: Rinse the olives and capers under cold water to remove brine, use low sodium broth or water, and cut the kosher salt by half then taste at the end. You can always add more salt but you cant take it away.

Q: Can I make this ahead or freeze it? A: yes. You can marinate the chicken up to 24 hours ahead for more flavor. Cooked leftovers keep in the fridge 3 to 4 days, reheat in a 325°F oven until warmed. Freeze cooked portions up to 2 months, thaw overnight in the fridge before reheating.

Q: Do I have to use the oven or can I make it on the stove? A: You can braise it on the stove in a heavy skillet with a lid. Brown the skin first, add onion, garlic, olives and liquids, cover and simmer on low for 30 to 40 minutes until done. Uncover at the end to reduce the sauce and crisp the skin under the broiler if you like.

Q: Any quick swaps or tasty variations? A: Sure. Use mixed olives if you dont have Kalamata, swap white wine for the broth for more depth, add artichoke hearts or baby potatoes to make it a one pan meal, and swap oregano for thyme or rosemary for a different herb note. Add a pinch more red pepper flakes if you want heat.

Mediterranean Chicken With Lemons And Olives Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless thighs if you want quicker cooking, or use bone-in chicken breasts if you prefer white meat (just cook longer).
Lemons: try limes for a brighter twist, or chopped preserved lemons (rinse them first) for extra depth and salty tang.
Kalamata olives: substitute Castelvetrano or green Greek olives for a milder, less briny flavor.
Chicken broth / dry white wine: use low sodium vegetable broth, or dry vermouth, or even water plus 1 tsp chicken bouillon if that’s all you got.

Pro Tips

– Salt earlier and dry well. If you can, salt the thighs 20 to 30 minutes before cooking or even the night before and leave them uncovered in the fridge, it pulls moisture out and helps the skin get way crispier. Pat them dry again right before searing though, otherwise the moisture comes back.

– Don’t crowd the pan, cook in batches if you have to. Crowding steals heat so you’ll steam not sear, and that kills browning. A heavy ovenproof skillet like cast iron helps hold high heat, and leave the skin side alone until it’s a deep golden brown.

– Deglaze smartly and taste as you go. Use the wine or broth to scrape up browned bits for flavor, then simmer the sauce a bit if it seems weak, but don’t drown the skin, spoon the sauce around the thighs not over the top. If you want extra brightness add a splash more lemon at the end.

– Use an instant read thermometer and let the meat rest. Pull the chicken at 165 F in the thickest part, then rest 5 to 10 minutes so juices redistribute. If you want an extra crisp finish you can broil for a minute or two but watch it closely so it doesn’t burn.

Mediterranean Chicken With Lemons And Olives Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Mediterranean Garlic Chicken where lemon, garlic, and herbs infuse crisp, juicy chicken roasted with onions, lemons, and olives into a complete pan dinner ready in under an hour.

Servings

servings

Calories

452

kcal

Equipment: 1. 12-inch ovenproof skillet (cast iron or stainless) for browning and roasting
2. Tongs and a spatula to flip the thighs, dont pierce the skin
3. Instant-read thermometer to make sure the chicken hits 165 F
4. Cutting board and a sharp chef’s knife for slicing onion and lemons
5. Measuring spoons and a 1 cup liquid measuring cup for oil, broth and lemon juice
6. Small bowl and spoon for mixing garlic, capers and oregano
7. Paper towels to pat the chicken very dry and to wipe up drips
8. Oven mitts or potholders and a wooden spoon to scrape up browned bits

Ingredients

3 lb bone in, skin on chicken thighs (about 6 thighs)
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
3 tbsp extra virgin olive oil
4 garlic cloves, minced
1 large yellow onion, cut into wedges
2 lemons, 1 sliced into rounds and 1 juiced
1 cup pitted Kalamata olives or mixed olives
1/2 cup low sodium chicken broth or dry white wine
1 tsp dried oregano or 1 tbsp chopped fresh oregano
1 tbsp capers, drained (optional)
1/4 tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped for garnish

Directions

Preheat oven to 425°F. Pat 3 lb bone in, skin on chicken thighs very dry with paper towels, then rub all over with 1 1/2 tsp kosher salt and 1 tsp black pepper.
Heat 3 tbsp extra virgin olive oil in a large ovenproof skillet over medium high heat until shimmering. Add chicken skin side down and brown without moving for 6 to 8 minutes, until skin is deep golden and crisp, then flip and brown the other side 2 to 3 minutes. Transfer chicken to a plate.
Lower heat to medium, add the onion wedges to the pan and cook 4 to 5 minutes until they start to soften and pick up brown bits, stir occasionally. Add 4 minced garlic cloves and cook 30 to 45 seconds till fragrant.
Nestle 1 sliced lemon into the onions, add 1 cup pitted Kalamata or mixed olives, 1 tbsp drained capers if using, and 1/4 tsp red pepper flakes if you want heat. Sprinkle 1 tsp dried oregano or 1 tbsp chopped fresh oregano over everything.
Pour in 1/2 cup low sodium chicken broth or dry white wine and the juice of 1 lemon, scraping up browned bits from the bottom of the pan to make the sauce. Taste the sauce and remember you can always add a little more salt later.
Return the chicken to the pan skin side up, arranging thighs so they sit on top of the onions and lemons; spoon a few tablespoons of the sauce around (dont drown the skin, you want it to stay crisp).
Transfer the skillet to the preheated oven and roast 20 to 30 minutes until the chicken reaches 165°F in the thickest part and juices run clear, larger thighs need closer to 30 minutes.
If you want extra crisp skin, switch oven to broil for 1 to 2 minutes watching closely so it doesnt burn.
Let the chicken rest in the pan 5 to 10 minutes so the juices settle, then sprinkle with 2 tbsp chopped fresh parsley and spoon pan juices and olives over the top before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 232g
Total number of serves: 6
Calories: 452kcal
Fat: 34.5g
Saturated Fat: 8.35g
Trans Fat: 0.05g
Polyunsaturated: 3g
Monounsaturated: 20g
Cholesterol: 150mg
Sodium: 370mg
Potassium: 383mg
Carbohydrates: 10g
Fiber: 0.7g
Sugar: 1.3g
Protein: 34g
Vitamin A: 400IU
Vitamin C: 12mg
Calcium: 80mg
Iron: 2.5mg

Mediterranean Chicken With Lemons And Olives Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Mediterranean Chicken With Lemons And Olives Recipe Substitutions and Variations

Pro Tips