Braised Chicken Thighs with Lemon, Garlic and Olives
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
2 -4 servings
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Course
Main Course
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Cuisine
Mediterranean
Braised Chicken Thighs with Lemon, Garlic and Olives
Description
Braised Chicken Thighs with Lemon, Garlic and Olives starts by seasoning chicken thighs and searing them skin-side down to a deep golden brown, locking in flavor and crispness. Whole garlic cloves sautéed in the pan add sweet aromatic notes without overwhelming the dish. The softened onions, lemon slices, and thyme combine with chicken stock and lemon juice to create a bright, savory braising liquid. Returning the chicken and olives to the pan and baking uncovered gently finishes cooking, keeping the skin crisp while infusing the meat with the braising flavors.
The dish offers a pleasing contrast of tender chicken meat with crispy skin and a balance of rich, bright, and salty tastes from the olives and lemon. The softened garlic and onions contribute mild sweetness. This recipe suits a main course served with rice, potatoes, or crusty bread to soak up the flavorful pan juices.
Adjusting the amount of chicken stock controls the moisture of the braise; less stock yields a more concentrated sauce. Baking times vary depending on the size of the chicken thighs, so cooking until juices run clear ensures proper doneness.
Ingredients
- 4-6 bone-in skin-on chicken thighs (or breasts)
- kosher salt to taste
- black pepper to taste, freshly ground
- 1 tablespoon extra-virgin olive oil
- 8 garlic peeled but whole, cloves
- 1 yellow onion thinly sliced (about 2 cups, large
- 1 lemon thinly sliced, seeds removed
- 2 tablespoons thyme or 2 teaspoons dried, fresh leaves
- 1/2 cup olive pitted (mixed Greek, Kalamata, or Cerignola
- 1/2 cup chicken stock low sodium
- 1 lemon juiced
Instructions
- Preheat the oven to 350°F / 180ºC
- Dry the chicken well and season both sides with salt and pepper.
- Set a large, oven-proof skillet on medium-high heat (the pan should be large enough to hold the chicken in a single layer). Add the oil and place the chicken, skin-side down, and leave it alone until the skin is deep golden brown, 7-9 minutes. Flip the chicken and scatter the garlic cloves into the pan. Cook until garlic is brown is spots and beginning to soften (don’t let garlic burn), 2-3 minutes. Remove the chicken and garlic from the pan and set aside.
- To the same pan, add the onions, lemon slices and thyme, and season lightly with salt and pepper. Cook, stirring often, until the onions have softened and turned golden, 6 to 8 minutes. Stir in the chicken stock and lemon juice. Add back the thighs (skin-side up, including any accumulated juices) and scatter in the garlic and the olives. Transfer the pan to the oven. Bake, uncovered, for 25-35 minutes, or until chicken is cooked through (165º F / 75º C on an instant read thermometer).
Notes
- Reduced the chicken stock by half a cup to avoid excess liquid in the final dish based on recipe feedback.
- Use bone-in, skin-on chicken thighs for best flavor and texture; breasts can be substituted but adjust cooking time.
- Baking uncovered helps maintain crisp skin on the chicken thighs.
User Reviews
Overall Rating
4.7
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