Braised Chicken Thighs with Lemon, Garlic and Olives

Name: Braised Chicken Thighs with Lemon, Garlic and Olives
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2
Ingredients: bone-in (skin-on chicken thighs (or breasts)); Kosher salt (to taste); Freshly ground black pepper (to taste); extra-virgin olive oil; garlic cloves (peeled but whole); yellow onion (thinly sliced (about 2 cups)); lemon (thinly sliced, seeds removed); fresh thyme leaves (or 2 teaspoons dried); olives (pitted (mixed Greek, Kalamata, or Cerignola)); low sodium chicken stock; lemon (juiced)

@sohail12 September 2026Public

— adapted from nerdswithknives.com

Prep

15 min

Cook

Total

1h 15m

Serves

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01The Story

A simple but delicious recipe for perfect crisp-skinned chicken, cooked with briny olives, lemons that turn sweet and jammy, and of course, garlic. It's one of our all-time favorites.

02Ingredients

4bone-in (skin-on chicken thighs (or breasts))

—Kosher salt (to taste)

—Freshly ground black pepper (to taste)

1 tbspextra-virgin olive oil

8garlic cloves (peeled but whole)

1 largeyellow onion (thinly sliced (about 2 cups))

1lemon (thinly sliced, seeds removed)

2 tbspfresh thyme leaves (or 2 teaspoons dried)

≈8 tbspolives (pitted (mixed Greek, Kalamata, or Cerignola))

8 tbsplow sodium chicken stock

1lemon (juiced)

03The method

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Preheat the oven to 350°F / 180ºC

Dry the chicken well and season both sides with salt and pepper.

Set a large, oven-proof skillet on medium-high heat (the pan should be large enough to hold the chicken in a single layer). Add the oil and place the chicken, skin-side down, and leave it alone until the skin is deep golden brown, 7-9 minutes. Flip the chicken and scatter the garlic cloves into the pan. Cook until garlic is brown is spots and beginning to soften (don’t let garlic burn), 2-3 minutes. Remove the chicken and garlic from the pan and set aside.

To the same pan, add the onions, lemon slices and thyme, and season lightly with salt and pepper. Cook, stirring often, until the onions have softened and turned golden, 6 to 8 minutes. Stir in the chicken stock and lemon juice. Add back the thighs (skin-side up, including any accumulated juices) and scatter in the garlic and the olives. Transfer the pan to the oven. Bake, uncovered, for 25-35 minutes, or until chicken is cooked through (165º F / 75º C on an instant read thermometer).

04Nutrition per serving

Calories

450

Protein

32g

Carbs

12g

Fat

33g

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