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Chicken Thighs with Olives, Capers and Lemon

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The time has finally come to put this Sur la Table cooking class menu idea together, without actually having to take a class. This Cozy Fall Dinner features Chicken Thighs with Olives, Capers and Lemon as the main course that is easy to prepare in a single skillet, which creates an impressive presentation when served.

A close up image of chicken thighs topped with olives, capers and lemon slices in a white skillet

Their version included caramelized lemons but I opted to simplify the process without loosing any of the lemony flavor. I also substituted Instant Pot Chocolate Lava Cakes for the Dark Chocolate Souffle. Having four dishes that required an oven was too many, Instant Pot to the rescue!!

Looking down on a white skillet with chicken thighs topped with olives, capers and lemon slices

How to cook Chicken Thighs with Olives, Capers and Lemon:

Preheat oven to 450 degrees.

Heat a large skillet over medium-high heat. When hot, add the olive oil.

Sprinkle the chicken thighs with sea salt and pepper.

Once the oil is hot, place the chicken thighs into the skillet skin side down.

Chicken thighs skin side down in a large skillet

Sear for 5 to 7 minutes until the skin is golden brown.

Browned chicken thighs in a large skillet

Flip the chicken thighs over and top with the lemon slices and thyme sprigs.

Seared chicken thighs topped with lemon slices and thyme sprigs in a large white skillet

Place the skillet in the oven and bake for 15 to 20 minutes, depending on the size of your chicken thighs.

Baked chicken thighs, lemon slices and thyme sprigs

Remove from oven and add the olives and capers to the skillet. I also replaced the thyme sprigs with fresh ones.

Cover the skillet and set aside for 10 minutes to rest before serving.

Chicken thigh topped with lemon slices, olives and capers surrounded by squash and pommes anna on a white plate

What to serve with Chicken Thighs with Olives, Capers and Lemon:

This really was an amazing meal that the kids gave two thumbs up! I will definitely make it again in the future. 🙂

Enjoy!!

Close up image of chicken thighs topped with olives, capers, lemon slices and thyme

Chicken Thighs with Olives, Capers and Lemon

Impress your friends and family with this easy and delicious Chicken Thighs with Olives, Capers and Lemon recipe!
4.29 from 7 votes
Print Rate
Course: Main Course
Cuisine: American, Italian
Keyword: chicken, lemon, olives, capers, recipe, skillet, healthy, baked, easy, oven, roast, thigh, thyme
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 Servings
Calories: 327kcal
Author: Lisa Johnson

Ingredients

  • 2 Tablespoons olive oil
  • 6 bone-in, skin-on chicken thighs 1 1/4 pounds
  • sea salt and black pepper
  • 2 lemons sliced into 1/4" rounds
  • 8 sprigs fresh thyme
  • ¾ cup green olives halved - I used Mezzetta Pitted Castelvetrano Italian olives
  • ¼ cup capers

Instructions

  • Preheat oven to 450 degrees.
  • Heat a large skillet over medium-high heat. When hot, add the olive oil.
  • Sprinkle the chicken thighs with sea salt and pepper.
  • Once the oil is hot, place the chicken thighs into the skillet skin side down.
  • Sear for 5 to 7 minutes until the skin is golden brown.
  • Flip the chicken thighs over and top with the lemon slices and thyme sprigs.
  • Place the skillet in the oven and bake for 15 to 20 minutes, depending on the size of your chicken thighs.
  • Remove from oven and add the olives and capers to the skillet. I also replaced the thyme sprigs with fresh ones.
  • Cover the skillet and set aside for 10 minutes to rest before serving.

Nutrition

Calories: 327kcal | Carbohydrates: 5g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 552mg | Potassium: 297mg | Fiber: 2g | Sugar: 1g | Vitamin A: 228IU | Vitamin C: 22mg | Calcium: 35mg | Iron: 1mg

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