Mediterranean Lemon Chicken Recipe

Introduction

This Mediterranean lemon chicken is a flavorful one-pan dish that combines tender, juicy chicken with bright lemon, savory olives, and fragrant thyme. With golden potatoes and garlic, it makes a satisfying and easy meal perfect for any night of the week.

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)
• 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

1. Step 1: Preheat the oven to 450 degrees F. Pat dry the chicken thighs with paper towels. Season both sides generously with kosher salt and black pepper.
2. Step 2: Heat olive oil in an oven-proof skillet over medium heat. Place the chicken skin-side down and sear without moving for 4-5 minutes, until nicely browned. Flip and cook the other side for 3-4 minutes more.
3. Step 3: Add the halved or quartered potatoes and minced garlic around the chicken in the skillet. Pour in the chicken broth and bring to a boil on the stove.
4. Step 4: Stir in the green olives. Arrange lemon slices and fresh thyme sprigs evenly over the chicken and potatoes.
5. Step 5: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, until the chicken is fully cooked and the potatoes are tender.
6. Step 6: Serve immediately with your choice of rice, bulgur, quinoa, or a fresh salad for a complete meal.

Tips & Variations

• For extra crispy skin, finish the dish under the broiler for 2-3 minutes before serving, watching carefully to avoid burning.
• Use boneless chicken breasts if you prefer a leaner option; adjust cooking time as needed to prevent drying out.
• Add a handful of cherry tomatoes to the skillet before baking for a pop of color and sweetness.
• If fresh thyme isn’t available, substitute with dried thyme, using about one-third of the amount.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the oven at 350 degrees F until warmed through. Avoid microwaving for best texture, especially to keep the chicken skin from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless or bone-in chicken breasts work well. Be careful to not overcook them, as breasts can dry out faster than thighs. Reduce baking time slightly and check for doneness.

Can I make this recipe ahead of time?

You can prep the ingredients in advance and store them separately. For the best texture, sear the chicken and bake the dish just before serving.

Mediterranean Lemon Chicken Recipe

Print Recipe

★★★★★

4.7 from 95 reviews

This Mediterranean lemon chicken recipe features juicy, skin-on chicken thighs or breasts seared to perfection and baked with garlic, Yukon gold potatoes, green olives, fresh thyme, and bright lemon slices. The dish balances savory flavors with the fresh, zesty citrus, making it a vibrant and comforting meal perfect for any occasion.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken

• 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

Vegetables and Aromatics

• 2/3 pound Yukon gold potatoes, washed and halved or quartered depending on size
• 6 cloves garlic, minced

Additional Ingredients

• 1 cup chicken broth
• ½ cup large pitted green olives (such as Castelvatrano)
• 1 lemon, sliced
• 6–7 sprigs fresh thyme

Instructions

1. Prep chicken: Preheat your oven to 450 degrees Fahrenheit. Pat the chicken dry with paper towels to ensure crisp skin, then season both sides generously with kosher salt and black pepper.
2. Brown chicken: Heat olive oil in an oven-proof skillet over medium heat. Place the chicken skin-side down and sear without moving for 4-5 minutes until golden brown and the skin naturally releases. Flip the chicken and cook the other side for an additional 3-4 minutes.
3. Add vegetables and broth: Scatter the halved or quartered Yukon gold potatoes and minced garlic around the chicken in the skillet. Pour in the chicken broth and bring it to a boil over medium heat.
4. Add the rest: Stir in the pitted green olives, then arrange lemon slices and fresh thyme sprigs evenly on top of the chicken and potatoes, distributing the flavors throughout.
5. Bake: Transfer the oven-proof skillet to the preheated oven. Bake for 20-25 minutes until the chicken is cooked through and tender, and the potatoes are soft.
6. Serve: Remove from the oven and serve the Mediterranean lemon chicken immediately with your choice of sides like rice, bulgur, quinoa, or a fresh salad.

Notes

• Use an oven-proof skillet or a cast iron pan to go from stovetop to oven seamlessly.
• Bone-in skin-on chicken thighs provide the best flavor and remain juicy; breasts can also be used but may cook more quickly.
• If you prefer, use chicken drumsticks instead, adjusting cooking time slightly.
• For a zestier flavor, add lemon zest along with the slices before baking.
• Make sure potatoes are cut uniformly to ensure even cooking.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Keywords: Mediterranean chicken, lemon chicken, baked chicken recipe, easy chicken dinner, chicken thighs with potatoes, garlic chicken, healthy chicken recipe