And if you are looking for more Mediterranean-inspired chicken recipes, you might like Chicken with Bulgur, Greek Yogurt Chicken, or Chicken Pita Wraps.
Ingredients
Mediterranean baked chicken wouldn’t be complete without a simple list of ingredients. All we need is a handful of ingredients, including:
Chicken: Any chicken would work here, including bone-in chicken thighs, bone-in chicken breasts, skinless chicken thighs, boneless skinless chicken breasts, or a mix and match of any of those listed. Olive oil Potatoes: Yukon gold potatoes are my favorite, but any waxy yellow or red potato would also work. Garlic: Fresh garlic cloves are the best and add tons of savory flavor. Chicken broth: Either pick up a box of your favorite low-sodium chicken stock from the store or use your own Homemade Chicken Broth. Olives: I used Castelvatrano green olives for their buttery richness, but any green olive, Kalamata olives, or black olives would all work. Omit the olives completely if you are not a fan, or swap them out for artichoke hearts instead. Lemon: Use fresh lemon juice for the best flavor, and add some fresh lemon slices during cooking so that the flavor of the lemon rind infuses into the chicken. If you really want to amp up the lemon flavor, have a few extra lemon wedges on the side for serving. Thyme: Fresh thyme is best for its special citrus-piney aroma, but dried thyme can also be used. Fresh oregano is another popular herb to serve in this lemon chicken with olives recipe. However, keep in mind that the flavor is very strong when compared to dried oregano. Use 2-3 sprigs of fresh oregano or 1 tablespoon dried oregano. Seasonings: We are using basic kosher salt and freshly ground black pepper for this recipe. However, if you have some on hand, you can sprinkle the chicken with our Mediterranean Chicken Seasoning.
How to Make Mediterranean Lemon Chicken?
This easy chicken with lemon and olives recipe comes together in one skillet, making this a healthy chicken dinner you can make any night of the week. Simply:
What to Serve It With?
This Lemon olive chicken recipe is a full meal by itself when served with a glass of white wine. However, you can easily turn it into a feast by pairing it with one of the dishes below:
Storage: Bring your lemon chicken to room temperature. Transfer into an airtight container and store in the refrigerator for 3-4 days. Reheat: Reheat individual portions in the microwave in 30-second intervals. Or, reheat in a skillet on the stove, with plenty of the chicken juices or a splash of water, until warmed through.
Green Salad: A simple green salad works with any recipe, but it is especially stellar with this baked Mediterranean chicken. I usually serve it with our Spring Mix Salad, but other green salads like Kale Avocado Salad or Ceasar Salad would also work. Grain: Keep it wholesome with a side of grains, like Jen Aniston Salad, Mediterranean Quinoa Salad, Tabbouleh, or Bulgur Pilaf. Yogurt: Follow in the footsteps of many of the Mediterranean natives and serve it with a side of yogurt. This Mediterranean chicken bake recipe pairs perfectly with our Greek Yogurt Cucumber Salad or Tzatziki. Vegetable Sides: As it is with any chicken recipe, this olive chicken lemon recipe pairs perfectly with roasted, grilled, or air-fried veggies. Not to mention an additional serving of veggies makes it a nutrient-dense meal. I like to serve it with roasted vegetable dishes like Roasted Asparagus or Air Fried Eggplant, Eggplant Involtini, or Turkish Braised Green Beans. Pasta: Make it a complete meal with a bowl of pasta! The zesty and tangy flavors of this healthy lemon chicken recipe pair beautifully with simple pasta dishes like Green Pasta, Garlic Butter Pasta, or Pesto Caprese Pasta. And for a healthier alternative to pasta, serve this chicken dish with our 15-minute zucchini noodles recipe.
Other Weeknight Chicken Dinners You Might Also Like:
Chicken Spaghetti Bolognese Easy Chicken Chili Caprese Chicken Sandwich Fennel Orange Chicken Chicken Stroganoff Recipe Baked Chicken Parmesan
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Use an ovenproof skillet: I used my Le Creuset Braiser (affiliate link), which I use for just about all of my one-pot meals. It goes from stovetop to oven in a flash. However, if you do not own an ovenproof skillet, first brown the chicken in a cast-iron skillet (or large nonstick skillet), then transfer to a small baking dish (or baking sheet) to finish cooking in the oven. Do not skip the browning of the chicken: While it might come as an extra step, searing the chicken helps build flavor and give the overall dish a deeper and more complex taste. Plus, the leftover little bits of the caramelized meat at the bottom of the pan mixed with potatoes create rich, savory flavors as they bake in the oven. Make it your own: Play around with the combination of olives and/or herbs to give it your personal touch. Fresh parsley, fresh dill, fresh basil, or a combination of all three would make an excellent addition. Check for doneness. The cooking time will vary based on the thickness of the chicken. Your chicken is fully cooked when the internal temperature registers 165 degrees F on an instant-read thermometer when inserted at the thickest part of the meat without touching the bone. Serving Suggestion: Be sure to scoop some of the juices in the pan directly over the chicken when serving. I also garnish it with bruised olives and a few caramelized lemon slices for a visually stunning meal.
