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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 Servings
- 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
- 3/4 cup green olives halved - I used Mezzetta Pitted Castelvetrano Italian olives
- 1/4 cup capers
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.
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