Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
Bone-in, skin-on chicken thighs develop a browned surface before they braise in a shallow bath of broth, lemon, and olives. A covered oven-safe skillet or small Dutch oven keeps the pieces in a single layer. Serve with couscous or crusty bread to catch the pan sauce.
Ingredients
6 bone-in, skin-on chicken thighs, about 2 pounds
1 teaspoon fine salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 shallots, peeled and halved
3 garlic cloves, lightly crushed
1 teaspoon dried oregano
1 lemon, thinly sliced
1/2 cup pitted green olives
1 cup chicken broth
2 tablespoons chopped parsley
Cooked couscous or crusty bread, to serve
Directions
Heat the oven to 375°F. Pat the chicken dry and season on all sides with salt and pepper.
Heat the olive oil in an oven-safe skillet over medium heat. Place the thighs skin-side down and cook for 7 to 9 minutes, until the skin is deep golden. Turn and cook for 2 minutes more. Transfer to a plate.
Add the shallots to the pan and cook for 3 minutes, turning once. Stir in the garlic and oregano for 30 seconds.
Pour in the broth and scrape the browned bits from the base of the pan. Add the lemon slices and olives. Arrange the chicken on top, skin-side up.
Transfer the pan to the oven and braise uncovered for 30 to 35 minutes, until the thickest thigh reaches 165°F and the shallots are tender.
Rest the chicken for 5 minutes. Spoon the lemon-olive sauce around the pieces and finish with parsley.
Recipe notes
Variations
Use pitted Kalamata olives for a deeper, saltier flavor, or add a few sprigs of fresh thyme. If the pan sauce tastes concentrated, stir in a splash of broth before serving. Check salt at the end because olives vary in saltiness.
Storage and reheating
Refrigerate leftovers promptly in a shallow covered container and use within 3 to 4 days. Reheat the chicken and sauce together in a covered oven-safe dish until steaming. Remove the bones after reheating if that makes leftovers easier to serve.
Bone-in, skin-on chicken thighs develop a browned surface before they braise in a shallow bath of broth, lemon, and olives. A covered oven-safe skillet or small Dutch oven keeps the pieces in a single layer. Serve with couscous or crusty bread to catch the pan sauce.
Serves: 4 Prep: 15 minutes Cook: 45 minutes
Ingredients
6 bone-in, skin-on chicken thighs, about 2 pounds
1 teaspoon fine salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 shallots, peeled and halved
3 garlic cloves, lightly crushed
1 teaspoon dried oregano
1 lemon, thinly sliced
1/2 cup pitted green olives
1 cup chicken broth
2 tablespoons chopped parsley
Cooked couscous or crusty bread, to serve
Method
Heat the oven to 375°F. Pat the chicken dry and season on all sides with salt and pepper.
Heat the olive oil in an oven-safe skillet over medium heat. Place the thighs skin-side down and cook for 7 to 9 minutes, until the skin is deep golden. Turn and cook for 2 minutes more. Transfer to a plate.
Add the shallots to the pan and cook for 3 minutes, turning once. Stir in the garlic and oregano for 30 seconds.
Pour in the broth and scrape the browned bits from the base of the pan. Add the lemon slices and olives. Arrange the chicken on top, skin-side up.
Transfer the pan to the oven and braise uncovered for 30 to 35 minutes, until the thickest thigh reaches 165°F and the shallots are tender.
Rest the chicken for 5 minutes. Spoon the lemon-olive sauce around the pieces and finish with parsley.
Variations
Use pitted Kalamata olives for a deeper, saltier flavor, or add a few sprigs of fresh thyme. If the pan sauce tastes concentrated, stir in a splash of broth before serving. Check salt at the end because olives vary in saltiness.
Storage and reheating
Refrigerate leftovers promptly in a shallow covered container and use within 3 to 4 days. Reheat the chicken and sauce together in a covered oven-safe dish until steaming. Remove the bones after reheating if that makes leftovers easier to serve.
Bone-in, skin-on chicken thighs develop a browned surface before they braise in a shallow bath of broth, lemon, and olives. A covered oven-safe skillet or small Dutch oven keeps the pieces in a single layer. Serve with couscous or crusty bread to catch the pan sauce.
Serves: 4 Prep: 15 minutes Cook: 45 minutes
Ingredients
6 bone-in, skin-on chicken thighs, about 2 pounds
1 teaspoon fine salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 shallots, peeled and halved
3 garlic cloves, lightly crushed
1 teaspoon dried oregano
1 lemon, thinly sliced
1/2 cup pitted green olives
1 cup chicken broth
2 tablespoons chopped parsley
Cooked couscous or crusty bread, to serve
Method
Heat the oven to 375°F. Pat the chicken dry and season on all sides with salt and pepper.
Heat the olive oil in an oven-safe skillet over medium heat. Place the thighs skin-side down and cook for 7 to 9 minutes, until the skin is deep golden. Turn and cook for 2 minutes more. Transfer to a plate.
Add the shallots to the pan and cook for 3 minutes, turning once. Stir in the garlic and oregano for 30 seconds.
Pour in the broth and scrape the browned bits from the base of the pan. Add the lemon slices and olives. Arrange the chicken on top, skin-side up.
Transfer the pan to the oven and braise uncovered for 30 to 35 minutes, until the thickest thigh reaches 165°F and the shallots are tender.
Rest the chicken for 5 minutes. Spoon the lemon-olive sauce around the pieces and finish with parsley.
Variations
Use pitted Kalamata olives for a deeper, saltier flavor, or add a few sprigs of fresh thyme. If the pan sauce tastes concentrated, stir in a splash of broth before serving. Check salt at the end because olives vary in saltiness.
Storage and reheating
Refrigerate leftovers promptly in a shallow covered container and use within 3 to 4 days. Reheat the chicken and sauce together in a covered oven-safe dish until steaming. Remove the bones after reheating if that makes leftovers easier to serve.
