Baked Chicken with Lemon and Olives

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This baked chicken with lemon and olives combines meaty chicken with briny Kalamata olives, refreshing lemon and earthy oregano. The resulting dish, inspired by the flavours of Greek cuisine, is pure comfort and satisfaction.

Chicken with Lemon and Olives

Few things are more satisfying to eat than baked chicken thighs, and I would highly recommend using bone-in thighs, as they have more flavour. The higher fat content of dark meat yields a succulent and moist texture that is hard to beat. This baked chicken with lemon and olives isn't at all a greasy dish, but in case you were worried, the fresh lemon juice cuts through any potential heaviness.

Chicken with Lemon and Olives

We love olives in this household, and any dish that includes olives is bound to be a winner. But something about the intense flavour of Kalamata olives, in particular, makes them one of our favourite varieties. Of course, for this dish, you could choose any kind of Greek olive you like, and the result would be equally tasty.

Chicken with Lemon and Olives

So the next time you're looking for a comforting meal to cosy up to, why not try this baked chicken with lemon and olives. Serve with chunky bread or rice on the side to soak up all the delicious juices.

Chicken with Lemon and Olives

Here's what you'll need to make this baked chicken with lemon and olives:
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1kg chicken thighs, skin on and bone in
Oil for cooking
2 medium onions, thinly sliced
10-12 whole garlic cloves, peeled
2 Tbsp fresh oregano, chopped (or 1 Tbsp dried oregano)
170g (drained weight) pitted Kalamata olives
1 lemon, thinly sliced
Juice of 1 lemon
Sea salt and freshly ground black pepper, to taste

And here's what you'll need to do:

  • Preheat the oven to 180C (355F) / 160C Fan.
  • Pat the chicken dry with some kitchen paper, season with salt and pepper, and set aside on a plate until needed.
  • Prepare the onion, garlic, lemon (including juice) and oregano, and drain the olives.
  • Heat some oil over medium high heat in an oven proof pan large enough to fit the chicken snugly in a single layer.
  • When the oil is hot, fry the chicken in batches, skin side down for a few minutes until browned, then turn over and fry the other side. BE CAREFUL of hot oil splatters! Set aside on a plate and repeat with the remaining chicken, adding more oil as needed.
  • Reduce heat to medium low, and cook the garlic for a few minutes, until fragrant and slightly browned. Remove to a separate plate.
  • Cook the onions for a few minutes until they begin to soften and become translucent.
  • Add the oregano (fresh or dried) and lemon slices, season if you like, and cook for another minute or two until fragrant.
  • Add the olives, and cook for another minute.
  • Return the chicken and garlic to the pan, nestling them amongst the onions, olives and lemon slices. Drizzle over the lemon juice.
  • Bake in the preheated oven for 50 minutes.
  • Rest for 10 minutes when done before serving.

Baked Chicken with Lemon and Olives

By

Baked Chicken with Lemon and Olives

This baked chicken with lemon and olives combines the comfort of succulent chicken meat with the familiar flavours of lemon and olives.

Prep Time: 20 minutes
Cook time: 50 minutes
Serves: 4
Course: Main
Cuisine: Modern European
Tags: Oven Baked Chicken, Braised Chicken

Ingredients

1kg chicken thighs, skin on and bone in
Oil for cooking
2 medium onions, thinly sliced
10-12 whole garlic cloves, peeled
2 Tbsp fresh oregano, chopped (or 1 Tbsp dried oregano)
170g (drained weight) pitted Kalamata olives
1 lemon, thinly sliced
Juice of 1 lemon
Sea salt and freshly ground black pepper, to taste

Method

  1. Preheat the oven to 180C (355F) / 160C Fan.
  2. Pat the chicken dry with some kitchen paper, season with salt and pepper, and set aside on a plate until needed.
  3. Prepare the onion, garlic, lemon (including juice) and oregano, and drain the olives.
  4. Heat some oil over medium high heat in an oven proof pan large enough to fit the chicken snugly in a single layer.
  5. When the oil is hot, fry the chicken in batches, skin side down for a few minutes until browned, then turn over and fry the other side. BE CAREFUL of hot oil splatters! Set aside on a plate and repeat with the remaining chicken, adding more oil as needed.
  6. Reduce heat to medium low, and cook the garlic for a few minutes, until fragrant and slightly browned. Remove to a separate plate.
  7. Cook the onions for a few minutes until they begin to soften and become translucent.
  8. Add the oregano (fresh or dried) and lemon slices, season if you like, and cook for another minute or two until fragrant.
  9. Add the olives, and cook for another minute.
  10. Return the chicken and garlic to the pan, nestling them amongst the onions, olives and lemon slices. Drizzle over the lemon juice.
  11. Bake in the preheated oven for 50 minutes.
  12. Rest for 10 minutes when done before serving.

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