Chicken with olives and lemon

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Chicken
  • Chicken thighs : 4 pieces
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • Olive oil : 2 tablespoons
  • Lemon juice : 2 tablespoons
• Olives and Lemon Sauce
  • Green olives (pitted and sliced) : 1/2 cup
  • Lemon zest : 1 tablespoon
  • Lemon juice : 1/4 cup
  • Chicken broth : 1/2 cup
  • Garlic (minced) : 2 cloves
  • Fresh thyme (chopped) : 1 tablespoon
  • Butter (cold and cubed) : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 400°F (200°C).
• Season the chicken thighs with salt and black pepper.
• Heat olive oil in an oven-safe skillet over medium-high heat.
• Add the chicken thighs to the skillet and cook until browned on both sides, about 5 minutes per side.
• Remove the chicken from the skillet and set aside.
• In the same skillet, add the garlic and cook for 1 minute until fragrant.
• Add the lemon juice, lemon zest, chicken broth, and fresh thyme to the skillet.
• Bring the mixture to a simmer and cook for 2 minutes.
• Return the chicken thighs to the skillet, skin side up.
• Scatter the sliced olives around the chicken.
• Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through.
• Remove the skillet from the oven and transfer the chicken to a serving platter.
• Place the skillet back on the stovetop over medium heat.
• Add the cold cubed butter to the skillet and whisk until melted and the sauce thickens slightly.
• Pour the sauce over the chicken and serve.

Tips

• You can use bone-in or boneless chicken thighs for this recipe.
• If you prefer a stronger lemon flavor, you can add more lemon zest or juice to the sauce.

Information

• This chicken dish pairs well with roasted vegetables or a side of rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.