Provencal Chicken with Lemon and Olives
This Provencal Chicken with Lemon and Olives recipe is a vibrant and aromatic dish that combines succulent chicken with the tangy zest of lemon and the briny punch of olives, all infused with the fragrant herbs of the Mediterranean. A perfect dinner that encapsulates the essence of the Mediterranean diet.
Equipment
- Oven-proof skillet
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Tongs
Ingredients
- 4 bone-in, skin-on chicken thighs (approx. 2 lbs or 900g)
- 2 tbsp olive oil 30ml
- 1 lemon, thinly sliced
- 1 cup pitted Kalamata olives 150g
- 4 garlic cloves, minced
- 1 large onion, sliced (approx. 200g)
- 1/2 cup chicken stock 120ml
- 1/2 cup white wine 120ml
- 2 tbsp tomato paste 30g
- 1 tsp dried thyme 5g
- 1 tsp dried rosemary 5g
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper.
- Heat the olive oil in a large oven-proof skillet over medium-high heat.
- Add the chicken thighs skin-side down and sear until the skin is golden and crispy, about 5-7 minutes.
- Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, approximately 3 minutes.
- Stir in the tomato paste, thyme, and rosemary, cooking for another 1 minute.
- Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.
- Add the chicken stock, lemon slices, and olives to the skillet, bringing the mixture to a simmer.
- Return the chicken thighs to the skillet, nestling them into the sauce.
- Transfer the skillet to the preheated oven and roast for 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let it rest for a few minutes before serving.
Notes
For a non-alcoholic version, substitute white wine with additional chicken stock.
Fresh herbs can be used instead of dried, if available. Double the quantity when using fresh.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and make for a delightful next-day meal when flavors have melded together beautifully.