Weeknight Chicken with Lemon and Olives

RachelDinners, Recipes1 Comment

Bone-in, skin-on chicken thighs are cheap, full of flavor, and with a little love, can be the best cut of chicken you will serve on your dinner table. Some may not be into the dark meat, but once you fry up crispy, delicious chicken skin and simmer it in a tangy lemon and olive sauce, you will have your family asking for seconds. Have a few jars of olives or capers in the fridge? Use them up in this recipe! Make this dish a complete meal by serving the chicken with herbed rice or crusty bread. (Note: You can substitute the wine in this recipe with more chicken stock, but wine brings out the best flavors. You can buy a small, individual boxed wine if you prefer.)


Weeknight Chicken with Lemon and Olives


  • 4 large bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons vegetable oil
  • 4 whole cloves garlic, peeled
  • 2 shallots, peeled and thickly sliced
  • 2 large lemons
  • ½ cup dry white wine
  • ½ cup low sodium chicken stock (or water)
  • ¾ cup mixed olives or capers
  • Parsley, for garnish (if desired)


  1. If time allows, take chicken thighs out of the package and place on a baking sheet lined with a paper towel. Pat chicken dry and sprinkle with salt and pepper, leaving uncovered in the fridge overnight or at least 30 minutes. This will dry out the chicken skin for golden crispness.
  2. In a dutch oven or deep saute pan, heat vegetable oil over medium heat. Add whole garlic cloves and shallots and cook for 2 minutes or until golden. Transfer to a serving dish.
  3. Add chicken skin side down into the oil and let fry for 8-10 minutes, or until crispy and deep brown in color (The chicken will be ready once it doesn’t stick to the bottom of the pan). Using tongs, flip chicken and cook for another 5 minutes, or until golden. Transfer chicken to serving dish with garlic and shallots.
  4. Drain off most fat from the hot pan, leaving the crispy bits on the bottom. While the pan is still hot, deglaze with white wine and chicken stock, stirring to gather all the flavor from the bottom of the pan. Add olives and juice of 1 lemon.
  5. Add chicken back to the pot and cover, cooking for 15 minutes or until chicken is cooked through. Slice remaining lemon and serve with chicken, sprinkle with parsley (if desired).

This recipe was created for and published by The Progressive Farmer Magazine in June 2016.

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