Easy Lemon Olive Chicken Dinner

Oh, where do I even begin with this lemon olive chicken? It’s one of those dishes that feels like a warm hug on a plate, you know? I remember the first time I made it, probably about seven years ago now. My mom had just sent over a bunch of lemons from her tree, and I was staring at them, wondering what to do. I’m always looking for ways to make dinner feel special without spending hours in the kitchen, and this recipe, my friends, is pure gold. It’s the kind of meal that makes my whole family come running into the kitchen just from the smell alone. It’s ridiculously flavorful, surprisingly simple, and it always, always gets rave reviews. If you’ve ever loved a really good roasted chicken, imagine that but with a zesty, bright, Mediterranean twist. This is it. Honestly, it’s become my secret weapon for weeknight dinners and impromptu get-togethers alike.

What is lemon olive chicken?

So, what exactly *is* lemon olive chicken? At its heart, it’s a beautifully simple yet incredibly flavorful way to prepare chicken, usually thighs or breasts, baked with lots of fresh lemon, briny olives, garlic, and aromatic herbs. Think of it as a flavor explosion that happens right in your oven. The lemon isn’t just for a squeeze at the end; it’s integral to the whole dish, infusing everything with its bright, tangy essence. The olives add a wonderful salty, savory depth that perfectly balances the citrus. It’s not a fussy, complicated dish with a million steps. It’s more about letting good, fresh ingredients shine. The name itself, “lemon olive chicken,” just perfectly captures what it is: simple, delicious, and bursting with sunshine from the Mediterranean.

How do I make lemon olive chicken?

Quick Overview

This lemon olive chicken is all about minimal effort for maximum flavor. We’re talking about a simple marinade and a straightforward bake. You’ll toss your chicken pieces with a bright lemon-herb mixture, add some briny olives, tuck in some garlic cloves, and then let it all roast together until the chicken is tender and juicy, and the flavors have melded beautifully. It’s the kind of meal that practically makes itself, leaving you with little cleanup and a whole lot of deliciousness. The best part? It comes together in under an hour, from start to finish, making it perfect for any night of the week.

Ingredients

For the main chicken & marinade: For the marinade: For the marinade: For the marinade: For the marinade: For the
Okay, for the chicken itself, I usually go for bone-in, skin-on thighs. They stay incredibly juicy and the skin gets nice and crispy, which is just heaven. About 2-3 pounds should be enough for a family of four, with maybe a little bit of leftover for lunch the next day. For the marinade, you’ll need the zest and juice of about 2-3 large lemons – I always use Meyer lemons if I can find them, as they’re a bit sweeter and less acidic, but regular lemons work perfectly too! Then, about half a cup of good quality olive oil. Don’t skimp here; it really makes a difference. We’ll also need a generous amount of fresh herbs – a mix of dried oregano and thyme is my go-to, about a tablespoon of each. And of course, salt and freshly cracked black pepper, to taste. I usually start with about a teaspoon of salt and half a teaspoon of pepper, but you can always add more.

For the Flavor Boosters:
This is where the magic really happens! You’ll need about 1 cup of pitted olives. Kalamata olives are my absolute favorite for this dish because they have that perfect briny, slightly sweet flavor. But feel free to use any good quality pitted olives you like – green olives, or even a mix! And don’t forget the garlic! I love to use about 6-8 cloves, smashed or roughly chopped. You want those little flavor bombs scattered throughout. Some people even like to add a pinch of red pepper flakes for a tiny bit of heat, which I sometimes do on cooler evenings.

For Serving (Optional but Recommended!):
While the chicken is fantastic on its own, I always love to have some fresh parsley on hand for a pop of freshness and color right before serving. A little extra lemon wedge on the side is also never a bad idea!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven preheated. You want it nice and hot, so set it to 400°F (200°C). While it’s heating up, grab a baking dish or a rimmed baking sheet. I prefer a baking dish because it contains all those delicious juices that the chicken releases, which we absolutely don’t want to lose. Make sure it’s large enough to hold all the chicken pieces without them being too crowded. If you’re using a baking sheet, make sure it has high sides so nothing spills over. A little spritz of cooking spray or a light brush of olive oil in the dish is never a bad idea, just to make sure nothing sticks.

Step 2: Mix Dry Ingredients

In a medium bowl, combine your dried herbs – that’s your oregano and thyme. Add your salt and freshly cracked black pepper. Give it all a good whisk with a fork or a small whisk. This just ensures that the seasonings are evenly distributed before they hit the chicken, so you don’t end up with a clump of salt in one spot and blandness in another. It’s a small step, but it truly makes a difference in the overall flavor consistency of the dish.

Step 3: Mix Wet Ingredients

Now for the wet stuff! In a separate, larger bowl – this is where we’ll toss the chicken – add your olive oil. Squeeze in the juice from your lemons. If you have a lemon zester, go ahead and add the zest from about two of those lemons right into the oil and juice mixture. This is where so much of that bright, fresh lemon flavor comes from! Give it a good stir to combine everything. If you’re adding any optional red pepper flakes, now’s the time to stir them in too.

Step 4: Combine

Add your chicken pieces to the bowl with the lemon and olive oil mixture. Now, pour in your pre-mixed dry seasonings. Toss everything together gently but thoroughly with your hands or a pair of tongs. You want to make sure every single piece of chicken is coated in that beautiful marinade. I always take a moment to really massage it in, making sure to get under the skin a bit too, if you’re using skin-on chicken. The more you coat it, the more flavorful it will be!

Step 5: Prepare Filling

Now it’s time to add the stars of the show: the olives and garlic. Scatter the pitted olives all around the chicken in the bowl. Add your smashed or roughly chopped garlic cloves. Give everything one last gentle toss to distribute the olives and garlic evenly amongst the chicken pieces. This ensures that you get those bursts of briny olive flavor and pungent garlic with almost every bite of chicken.

Step 6: Layer & Swirl

Carefully transfer the chicken, along with all the marinade, olives, and garlic, into your prepared baking dish. Arrange the chicken pieces in a single layer as much as possible. This helps them cook evenly and allows the skin to get nice and crispy. Don’t worry if there are some gaps; that’s where the olives and garlic can nestle in. You want those lemons to be nestled in too. If any lemon halves or wedges are still attached, tuck them in amongst the chicken. This will help them roast and caramelize beautifully.

Step 7: Bake

Pop that baking dish into your preheated oven. We’re going to bake this for about 35-45 minutes. The exact time will depend on the size of your chicken pieces and your oven. You’re looking for the chicken to be cooked through – the juices should run clear when you pierce it with a fork or a knife, and the internal temperature should reach 165°F (74°C). If you’re using skin-on thighs, you want that skin to be golden brown and a little crispy. If it’s not quite there after 35 minutes, just let it go a little longer. Sometimes I like to briefly switch the oven to broil for the last 2-3 minutes, keeping a very close eye on it, to get that skin extra crispy, but be careful not to burn it!

Step 8: Cool & Glaze

Once the chicken is perfectly cooked, carefully remove the baking dish from the oven. Let the chicken rest in the dish for about 5-10 minutes. This is super important for juicy chicken! It allows the juices to redistribute throughout the meat. While it’s resting, if you have any extra lemon juice, you can give it a little squeeze over the chicken for an extra zing. If you want to add some fresh parsley, chop it up now and sprinkle it over the top. This just adds a lovely freshness and a beautiful pop of green color.

Step 9: Slice & Serve

Now for the best part! Serve the lemon olive chicken hot, straight from the dish. You can serve the pieces whole, or if you prefer, you can shred or slice the chicken. Spoon some of those delicious pan juices, olives, and garlic over the top. It’s absolutely divine! The aroma alone is enough to make your mouth water. Make sure to get some of those lovely roasted lemon wedges on the plate too – they’re delicious!

What to Serve It With

This lemon olive chicken is so versatile, it truly fits into any mealtime! For a simple, satisfying BREAKFAST, I sometimes like to shred some leftover chicken and toss it into scrambled eggs with a few chopped olives. It adds a savory depth that’s unexpected and delicious. For a more elegant BRUNCH spread, it’s wonderful served alongside a fluffy frittata, some crusty bread, and a vibrant mixed green salad with a light vinaigrette. The bright flavors of the chicken really cut through the richness of other brunch dishes beautifully. As a main course for DINNER, it’s a dream. I love serving it with couscous or orzo, which soak up all those amazing lemony juices. Roasted asparagus, green beans, or a simple Greek salad are also perfect companions. It makes for a light yet satisfying meal that feels both healthy and indulgent. And for COZY SNACKS, if there are any leftovers (which is rare in my house!), I’ll often pull the meat off the bone and toss it into a quick pasta salad or even just eat it cold with some crackers and cheese. It’s just that good!

Top Tips for Perfecting Your Lemon Olive Chicken

Over the years, I’ve definitely picked up a few tricks to make this lemon olive chicken recipe absolutely perfect every single time. For the lemons, always use fresh lemons! Bottled juice just doesn’t have the same vibrant flavor. And don’t be afraid to use the zest – it’s packed with aromatic oils that add so much depth. When it comes to the olives, quality really matters. If you can find them at a good deli counter or specialty store, go for it! Kalamatas are my go-to, but really, any good pitted olive will work. Just avoid the pre-sliced ones that come in cans; they tend to be a bit mushy. For the chicken, I *swear* by bone-in, skin-on thighs. They are so forgiving and stay incredibly moist. If you’re in a pinch or prefer leaner meat, boneless, skinless thighs or even chicken breasts will work, but you’ll need to adjust the cooking time to avoid drying them out – probably about 20-25 minutes for breasts. Be cautious with breasts; they can go from perfectly cooked to dry very quickly! My biggest piece of advice, though, is about the cooking time. Ovens can be so different, and chicken pieces can vary in size. Trust your instincts and the visual cues: clear juices, golden-brown skin, and an internal temperature of 165°F (74°C). If the skin isn’t as crispy as you’d like by the end of the main bake, don’t hesitate to pop it under the broiler for just a couple of minutes, but watch it like a hawk! It can go from perfect to burnt in seconds. For the herbs, I love using dried oregano and thyme because they’re always in my pantry, but fresh herbs like rosemary or even a bit of chopped fresh dill stirred in at the end can be wonderful too, adding a different dimension to the flavor. And finally, don’t rush the resting time. Letting the chicken sit for those 5-10 minutes after it comes out of the oven is crucial for keeping it wonderfully juicy.

Storing and Reheating Tips

This lemon olive chicken is fantastic as leftovers, which is always a win! For storing at ROOM TEMPERATURE, it’s best to get it into an airtight container within two hours of cooking. It’s usually good for about 2-3 days at room temperature if kept properly sealed, though I honestly rarely have leftovers that long! If you plan on keeping it for longer, REFRIGERATOR STORAGE is your best bet. Let the chicken cool down completely, then transfer it to an airtight container or wrap it tightly in plastic wrap and then foil. It should stay delicious for up to 3-4 days in the fridge. When it comes to FREEZER INSTRUCTIONS, this dish freezes surprisingly well. Once completely cooled, wrap individual chicken pieces or portions tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag, squeezing out as much air as possible. It can be stored in the freezer for up to 2-3 months. For reheating, if it’s from the fridge, the best way is to gently warm it in a skillet over medium-low heat with a splash of water or chicken broth, or in a 300°F (150°C) oven for about 10-15 minutes until heated through. Microwaving works too, but the skin might lose some of its crispness. If reheating from frozen, thaw it overnight in the refrigerator first, then reheat as you would chilled leftovers. For the GLACE timing, I usually just spoon the original pan juices over the chicken when serving leftovers. If you want to make a fresh sauce, you can simmer some extra lemon juice, olive oil, and a few more olives in a small saucepan while the chicken reheats. It’s all about preserving that wonderful juicy texture and bright flavor!

Frequently Asked Questions

Final Thoughts

So there you have it – my beloved lemon olive chicken! It’s truly one of those recipes that makes me feel so good about cooking. It’s proof that you don’t need complicated techniques or fancy ingredients to create a meal that’s bursting with incredible flavor and brings everyone to the table with smiles. The way the chicken stays so tender and juicy, infused with that bright lemon and savory olive goodness, is just perfection. It’s the kind of dish that makes you feel like you’ve put in a lot of effort, even when you’ve barely broken a sweat. If you enjoyed this recipe, I think you’d also really love my Baked Feta Pasta or my Easy Sheet Pan Sausage and Veggies – they’re in a similar vein of simple, flavorful, family-pleasing meals! I truly hope you give this lemon olive chicken a try. I can’t wait to hear how yours turns out! Don’t be shy about sharing your own twists or photos in the comments below!

Lemon Olive Chicken

A flavorful and quick chicken dish featuring bright lemon and briny olives, perfect for a weeknight dinner.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Marinade

• 1 tablespoon garlic paste
• 0.5 teaspoon dried oregano
• 0.5 teaspoon Italian Seasoning
• to taste salt and fresh ground black pepper

Chicken

• 6 pieces skinless boneless chicken thighs

Skillet

• 2 tablespoons Olive Oil
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• to taste salt and fresh ground black pepper
• 1 small lemon thinly sliced
• 0.25 cup white wine use your favorite
• 1 cup chicken broth
• 1 cup marinated olives

Instructions

 

Preparation Steps

• Combine garlic paste, oregano, Italian seasoning, salt, and pepper in a large bowl; mix until thoroughly incorporated.
• Add the chicken thighs to the bowl and rub the paste into the chicken until evenly coated; set aside.
• Heat olive oil in a large nonstick skillet or pan over medium-heat.
• Remove previously prepared chicken thighs from the bowl and add them to the hot oil. Cook for 5 to 6 minutes, or until chicken begins to brown; turn them over and continue to cook for about 5 more minutes, or until browned.
• Remove chicken thighs from skillet and set aside.
• Add the onions and garlic to the pan; season with salt and cook for about 3 minutes, or until onions are soft. Stir frequently.
• Lower heat to a medium and add the lemon slices and wine, stirring to loosen any browned bits stuck to the bottom; cook for 3 minutes.
• Add the chicken broth, return the thighs to the skillet, and bring to a boil; lower heat to a simmer and continue to cook for 5 minutes.
• Add the olives and continue simmering for 10 minutes.
• Remove from heat and let stand 5 to 7 minutes, or until most of the liquid is absorbed, but not all of it.
• Serve chicken and ladle olives and liquid over the chicken thighs.

Notes

This dish pairs wonderfully with crusty bread to soak up the delicious sauce.