Spanish Cuisine
Chicken with Olives, Lemon, and Garlic
This baked chicken is the embodiment of Mediterranean simplicity and sophistication, where every ingredient works to create a deep, rich flavor. The aromatic blend of lemon, garlic, and olive oil permeates the meat, making it incredibly juicy, while the olives add a tangy, salty contrast. Golden, caramelized skin and the tender texture of the chicken transform this everyday dinner into a restaurant-quality meal that requires minimal time but looks truly festive.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 35 g
- Fat
- 25 g
- Carbs
- 8 g
- Fiber
- 1.5 g
Step by step
Method
- 01
Prepare the marinade
Prepare the marinade: mix olive oil, juice of one lemon, finely grated zest, crushed garlic, thyme, salt, and pepper in a bowl. Thoroughly pat the chicken thighs dry with a paper towel.
- 02
Place the chicken in a deep container, pour over the marinade…
Place the chicken in a deep container, pour over the marinade, and rub each piece thoroughly. Let marinate in the refrigerator from 2 hours to overnight, stirring occasionally.
- 03
Preheat the oven to 200°C
Preheat the oven to 200°C. Arrange the chicken thighs in a roasting pan skin-side up, and tuck the second lemon, sliced into rounds, in between.
- 04
Bake the chicken for 30 minutes
Bake the chicken for 30 minutes. Then carefully add the olives to the pan, drizzle the meat with the remaining marinade, and continue baking for another 15-20 minutes until golden and fully cooked.
Dishday
Useful advice
Cooking tip
For maximum juiciness, use bone-in, skin-on chicken thighs. Be sure to let the chicken marinate for at least 2 hours (or overnight) to allow the flavors of garlic and lemon to penetrate deep into the meat. Add the olives 20 minutes before the end of baking so they don't dry out but have time to impart their flavor to the chicken juices.
How to serve
Serve the chicken directly in the pan it was baked in, sprinkled with fresh herbs (parsley or oregano). It pairs perfectly with roasted potatoes or crusty bread used to soak up the aromatic garlic-lemon sauce.
How to store
Baked chicken stores perfectly in the refrigerator for up to 2 days. When reheating in the oven, cover the dish with foil to keep the meat juicy.
Note
If you want crispier skin, turn on the broiler mode or increase the temperature to 220°C for the last 5-10 minutes of baking, keeping a close eye to prevent burning.
