Mediterranean Lemon Chicken Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 Servings
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Calories
583 kcal
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Course
Dinner
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Cuisine
Mediterranean
Mediterranean Lemon Chicken Recipe
Description
This recipe features chicken thighs seared until golden in olive oil, then baked with halved Yukon Gold potatoes, minced garlic, green olives, fresh thyme sprigs, and lemon slices. The combination of ingredients creates layers of flavor: caramelized chicken skin, the mellow earthiness of potatoes, the briny bite of olives, and the bright citrus notes from the lemon.
Baking at a high temperature ensures crisp skin and tender meat while allowing the flavors to meld. The potatoes cook in the chicken juices, absorbing savory and lemon-infused moisture, resulting in a well-rounded, wholesome meal.
It is suggested to serve the roasted chicken and potatoes alongside rice, bulgur, quinoa, or a fresh salad to balance the meal. The recipe yields about 5-6 chicken thighs with ample potatoes, suitable for a family dinner.
Searing the chicken before baking enhances flavor and texture. Leftovers store well refrigerated for 3-4 days and reheat successfully either in a microwave or on the stovetop with added moisture. Drizzling pan juices when plating will add extra flavor.
Ingredients
- 2 1/4 pounds chicken thighs bone-in, skin on, or chicken breasts
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2/3 pound potato washed and halved (or quartered, depending on the size, Yukon gold variety
- 6 cloves garlic minced
- 1 cup chicken broth
- ½ cup green olives such as Castelvatrano, large, pitted
- 1 lemon sliced
- 6-7 thyme fresh, sprigs
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
- Searing the chicken before baking deepens flavor and produces crispy skin.
- Scatter potatoes and garlic around the chicken to cook in flavorful juices.
- Use green olives and fresh thyme for authentic Mediterranean accents.
- Cool leftovers to room temperature before refrigerating in an airtight container for 3-4 days.
- Reheat gently in a microwave or skillet with chicken juices or water to maintain moisture.
- Drizzle pan juices over plated chicken and potatoes for extra savoriness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 18g | 6% |
| Protein | 38g | 76% |
| Fat | 40g | 62% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 969mg | 40% |
| Potassium | 874mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 37mg | 41% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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