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Braised Chicken Thighs with Lemon, Garlic and Olives
4.7 from 84 votes

Braised Chicken Thighs with Lemon, Garlic and Olives

This Braised Chicken Thighs recipe features bone-in, skin-on chicken pieces cooked with whole garlic cloves, sliced lemon, and olives in a flavorful mixture of chicken stock, lemon juice, and thyme. Browning the chicken skin first develops a rich color and flavor before slow baking in the oven. The olives and lemon provide salty and tangy accents, complemented by softened onions and fragrant garlic.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 2 -4 servings
Course: Main Course
Cuisine: Mediterranean

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

    Cup of Yum
  1. Preheat the oven to 350°F / 180ºC
  2. Dry the chicken well and season both sides with salt and pepper.
  3. 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.
  4. 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.