Lemon Olive Braised Chicken Thighs with Potatoes

This braised chicken dish brings together tender chicken thighs, hearty potatoes, briny olives and bright lemon in a rich, savory sauce. It’s a complete meal cooked in one pot, making cleanup a breeze.

The chicken thighs are first seared to golden perfection, then simmered with potatoes in stock on the stovetop before finishing in the oven. The garlic, olives and lemon infuse the cooking liquid, creating a delicious pan sauce that coats every bite.

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Ingredients

4 bone-in, skin-on chicken thighsView ingredient guideLike ingredientDislike ingredient

1 lb baby potatoes, halvedView ingredient guideLike ingredientDislike ingredient

1/2 cup pitted green olivesView ingredient guideLike ingredientDislike ingredient

1 lemon, slicedView ingredient guideLike ingredientDislike ingredient

4 cloves garlic, smashedView ingredient guideLike ingredientDislike ingredient

1 cup chicken stockView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F (190°C).
2. Season chicken thighs generously with salt and pepper.
3. Heat olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear until golden brown, about 5 minutes. Flip and sear the other side for 2 minutes. Remove chicken and set aside.
4. Add garlic to the skillet and cook for 30 seconds until fragrant. Add potatoes and cook for 3-4 minutes, stirring occasionally.
5. Pour in chicken stock and bring to a simmer. Add olives and lemon slices. Return chicken to the skillet, skin-side up, nestling among the potatoes.
6. Transfer the skillet to the preheated oven. Bake uncovered for 25-30 minutes, until chicken is cooked through (internal temperature reaches 165°F) and potatoes are tender.
7. Remove from oven and let rest for 5 minutes. Serve chicken and potatoes with pan sauce spooned over the top.

Recipe Tips

FAQ

Can I use boneless chicken thighs?

Yes, but reduce cooking time by about 10 minutes as boneless thighs cook faster.

What can I substitute for green olives?

Kalamata olives or capers work well for a similar briny flavor.

Can I make this dish ahead of time?

Yes, it reheats well. Store in an airtight container in the refrigerator for up to 3 days.