These Braised Chicken Thighs with potatoes, lemon and olives are an easy one-pan dinner made in a cast-iron skillet. Bone-in, skin-on chicken thighs are seared until golden, then oven-cooked with small potatoes, garlic, fresh lemon wedges, green olives and thyme in savory chicken stock.
If you enjoy this combination of chicken thighs, lemon and fresh herbs, try my Lemon Rosemary Chicken Thighs for another cast-iron chicken dinner with savory herb flavor.
Quick Look: Braised Chicken Thighs with Potatoes Lemons and Olives
- 🧁 Serves: 6
- ⭐ Features: Fresh Flavor ✓ Crispy Chicken ✓One Pan ✓
- ⌛️ Prep Time: 10 minutes
- 🍪 Cook Time: 48 minutes
- 🕑 Total Time: 58 minutes
- 👩🍳 Skill Level: Intermediate
- 🏆 Why make THIS version? A flavorful one-pan dinner with tender chicken, potatoes, bright lemon, and briny olives all cooked together in a savory pan sauce.
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Why You’ll Love This Recipe
I personally love cooking with chicken thighs because dark meat is flavorful, forgiving, and well suited to braising. Here, the lemon brings a bright, fresh flavor, the olives add a pleasant briny bite, and the potatoes cook right alongside the chicken. The result is a satisfying one skillet meal with tender chicken, flavorful potatoes and a savory lemon-infused pan sauce.
- One-pan convenience. The chicken, potatoes, lemon, olives and herbs cook together in one oven-safe skillet, which means fewer dishes to wash.
- Flavorful dark meat. Bone-in, skin-on chicken thighs offer rich flavor and hold up well to oven cooking.
- Bright Mediterranean-inspired flavors. Fresh lemon and green olives balance the savory chicken stock, garlic and thyme.
- A built-in side dish. Small potatoes cook alongside the chicken, making this a practical dinner without having to prepare a separate starch.
- An easy stovetop-to-oven method. Brown the chicken first, add the remaining ingredients, and let the oven do most of the work.
Jump to:
- Quick Look: Braised Chicken Thighs with Potatoes Lemons and Olives
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How To Make Braised Chicken Thighs with Potatoes, Lemon and Olives
- Chef Lea Ann’s Tips For Success
- What To Serve With It
- Storage and Reheating
- Braised Chicken Thighs with Potatoes Lemon and Olives FAQ’s
- Explore More Chicken Recipes
- Braised Chicken Thighs with Potatoes , Lemons and Olives
Ingredients You’ll Need
You don’t need a long list of ingredients to make this flavorful chicken dinner. Each ingredient has a purpose.
- Bone-in, skin-on chicken thighs: I prefer bone-in, skin on thighs for their rich flavor and for the golden-brown skin attained by frying before adding the liquid.
- Small Yukon Gold or fingerling potatoes: These potatoes cook alongside the chicken and soak up some of the savory stock. Choose small potatoes so they have time to become tender during the oven cooking.
- Olive oil: Used to brown the chicken and develop flavor in the skillet.
- Chicken stock: Creates the flavorful cooking liquid that brings the chicken, potatoes and other ingredients together.
- Fresh lemon: Cut into wedges, lemon adds brightness and balances the richness of the chicken. For another way to enjoy citrus with chicken, try my One-pot Chicken Thighs with a creamy lemon sauce, a stovetop dinner with a richer, creamier finish.
- Green olives: Their salty, briny flavor complements the lemon and savory chicken.
- Garlic: Smashed garlic cloves release flavor into the cooking liquid as the dish cooks.
- Fresh thyme: Adds an earthy, herbal note that complements the chicken, lemon and olives.
- Kosher salt: Seasons the chicken and helps bring out the flavors of the other ingredients.
- Cornstarch: Mixed with reserved chicken stock, cornstarch thickens the remaining pan liquid into a more substantial sauce.
How To Make Braised Chicken Thighs with Potatoes, Lemon and Olives
- Step 1: Brown The Chicken Thighs: Pat chicken dry with a paper towel. Heat a cast iron skillet over medium high heat. Swirl in oil. When oil is shimmering, add chicken thighs, skin side down. Cook until golden brown, about 8 minutes, then flip them over.
- Step 2: Add The Potatoes: Add potatoes nesting them in between the thighs.
- Step 3: Save out ¼ cup of the chicken broth and pour the rest of the can to the skillet. Avoid pouring the broth directly over the crispy chicken, pour it around them. Sprinkle smashed garlic, olives, lemon wedges, and thyme.
- Step 4: Finish In The Oven: Transfer skillet to a 425 degree oven. Roast until potatoes are tender and chicken is cooked through, about 40 minutes. Return skillet to the stovetop. Stir the cornstarch into the reserved ¼ cup of chicken stock until smooth. Bring the liquid in the skillet to a boil, then stir in the cornstarch mixture and cook until the sauce thickens. Served immediately.
Chef Lea Ann’s Tips For Success
- Dry the chicken before browning. Pat the skin thoroughly with paper towels. Moisture on the surface makes it harder to develop a golden crust.
- Use a skillet large enough for the chicken and potatoes. The ingredients should fit without excessive crowding. A large, oven-safe cast-iron skillet works well here.
- Let the skin brown before turning the chicken. Give the chicken time to develop color and release naturally from the pan. If it sticks, it may need a little more time.
- Add the stock around the chicken. Pouring liquid directly over the browned skin can soften it. Keep in mind that oven cooking with liquid may still reduce the skin’s crispness. Browning chicken before adding liquid is a useful way to build flavor, and my Chicken en Escabeche recipe uses that same general principle in a different dish.
- Choose small potatoes. Yukon Gold or fingerling potatoes are good options. Keeping the potatoes relatively small helps them cook through during the oven time. But don’t cut them so small that they are immersed in the broth or they won’t brown. Check for tenderness with a fork rather than relying on the clock alone.
- Check the chicken for doneness. The suggested cooking time is a guide. Chicken thigh size, starting temperature and oven performance all affect how quickly the meat cooks. Use a digital read thermometer to determine internal temperature of 165 degrees.
- Finish the sauce gradually. Mix the cornstarch with cold stock before adding it to the hot skillet liquid. Stir while the sauce boils so the starch thickens evenly.
What To Serve With It
Because potatoes are cooked right alongside the chicken, this recipe already has a substantial side dish built in. If you’d like to round out the meal, serve it with a simple Green Vegetable Medley or a crisp salad topped with Red Wine Vinegar Dressing.
Crusty bread is another good option for soaking up the savory sauce. Keep the accompaniments simple so the lemon, olives, garlic and thyme remain the focus of the meal.
Storage and Reheating
- Refrigerate leftover chicken and potatoes promptly in an airtight container. For food safety, refrigerate within two hours of cooking and use refrigerated leftovers within three to four days.
- To reheat leftovers, return thighs and potatoes to the skillet and cover with foil. Reheat gently stovetop and check that the center of the chicken is thoroughly hot before serving.
Braised Chicken Thighs with Potatoes Lemon and Olives FAQ’s
Yes, a Dutch oven works well. I happen to prefer a cast iron skillet due to the lower height of the sides of the pan for better browning, stovetop and in the oven.
Technically you can, but you’ll be disappointed in the end result. Skin on, bone-in works best for this recipe.
Explore More Chicken Recipes
If you enjoy this one-pan chicken dinner, here are a few more recipes to try.
If you're looking for more chicken dinner ideas, browse my collection of Chicken Recipes. You'll find lots of popular recipes including one of the most popular on my site for Chicken Breasts in White Wine Sauce topped with Gremolata.
If you’re looking for another easy chicken skillet dinner, my Chicken Skillet with Mushrooms and Spinach is a savory alternative for your weeknight menu.
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Braised Chicken Thighs with Potatoes , Lemons and Olives
Ingredients
- 2 ¼ pounds chicken thighs bone in, skin on
- 1 teaspoon Kosher Salt
- 3 tablespoons olive oil
- 15 ½ ounce canned chicken stock
- 18 ounces Yukon Gold Petite Potatoes Or Fingerling potatoes
- 5 garlic cloves peeled and smashed
- 4 ounces green olives
- 1 lemon rinsed and cut into 8 wedges
- 6 thyme sprigs
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 425 degrees. Pat chicken dry with a paper towel and season both sides with salt.
- Heat a cast iron skillet over medium-high heat. Swirl in oil until shimmering.
- Place the chicken thighs in the skillet, skin side down. Cook for about 8 minutes, until the skin is golden brown and releases easily from the pan. Turn the chicken over.
- Reserve ¼ cup of the chicken stock. Add the remaining stock to the skillet, pouring it around the chicken. Nestle the potatoes between the thighs. Add the smashed garlic, green olives, lemon wedges and thyme. To smash garlic, use the wide part of a chef's knife. Lay it flat, on top of the garlic and use the palm of your hand to give it a good smack to smash it. Remove skin.
- Transfer the skillet to the oven and roast for approximately 40 minutes, until the potatoes are tender and the chicken reaches an internal temperature of at least 165°F in the thickest part, away from the bone.
- Remove the skillet from the oven and return it to the stovetop. Mix the cornstarch with the reserved ¼ cup of chicken stock until smooth.
- Bring the liquid in the skillet to a boil. Stir in the cornstarch mixture and cook until the sauce thickens. Serve the chicken with the potatoes, olives, lemon and pan sauce.
Notes
- Dry the chicken before browning. Pat the skin thoroughly with paper towels. Moisture on the surface makes it harder to develop a golden crust.
- Use a skillet large enough for the chicken and potatoes. The ingredients should fit without excessive crowding. A large, oven-safe cast-iron skillet works well here.
- Let the skin brown before turning the chicken. Give the chicken time to develop color and release naturally from the pan. If it sticks, it may need a little more time.
- Add the stock around the chicken. Pouring liquid directly over the browned skin can soften it. Keep in mind that oven cooking with liquid may still reduce the skin’s crispness.
- Choose small potatoes. Yukon Gold or fingerling potatoes are good options. Keeping the potatoes relatively small helps them cook through during the oven time. Check for tenderness with a fork rather than relying on the clock alone.
- Check the chicken for doneness. The suggested cooking time is a guide. Chicken thigh size, starting temperature and oven performance all affect how quickly the meat cooks.
- Finish the sauce gradually. Mix the cornstarch with cold or cool stock before adding it to the hot skillet liquid. Stir while the sauce boils so the starch thickens evenly.
Nutrition
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This looks absolutely delicious! I love the combination of lemon and thyme. This would make a very tasty dinner.
Good to hear from you Biren. And thanks! 🙂
Hi Lea Ann. Looks gorgeous! I love braised chicken too, especially with wine.
You know we love chicken and this looks fantastic! We would have to omit the olives, but other than that, this is perfect!
We are roasting a whole chicken tonight – using the brine and rub from The Ritz Carlton cooking school I went to a few weeks ago.
I loved those posts from that Ritz Carlton cooking school. All of the food looked fabulous. So sorry you’d have to omit the olives for this recipe… however that lemon chicken and potatoes are delicious.
There are certain things that HAVE to be made in a cast iron skillet. I have several sizes and adore them. Great combo in your chicken dish; I don’t think anything’s better with chicken than lemon.
I only have the one pan Barbara, but next trip to Army Surplus will have me bringing more sizes home.
So very delicious. Again proof that it does not take a lot of ingredients to make a wonderful dish. The flavors here are wonderful.
Velva
Thanks Velva! 🙂
This sounds DELICIOUS! All those chicken dishes do! (I love Mr. Cast Iron too!) Love lemons and thyme in anything!
I’m getting ready to make another skillet chicken recipe that was passed along from a friend after she read my post. It actually sounds even better. It’s a Jamie Oliver recipe….so stay tuned. 🙂
Looks delish, Lea Ann. Your chicken galliano recipe is sitting on my kitchen counter waiting for me to shop for the ingredients. I love meals like this because the leftovers are so good too.
Absolutely Cathy! Love leftovers. I hope you like the C.Galliano as much as we did.
The olives make this one for me. Their briny flavor makes my mouth water.
I agree Chris. That and the chicken … and the thyme …and there’s that lemon thing.:)
This sounds great! I love the combination of the citrus and vinegary olive flavor. Don’t we love and count on Martha?! Hope you are having a great long weekend.
A couple of my favorite recipes have come from Martha.
This reminds me of an Algerian dish I ate once in Paris and loved; it used preserved lemons and green olives. This one is a lot easier to make and I am sure delicious as well!
I have yet to try preserved lemons. Good to hear from you Joumana.
This looks really delicious Lea Ann. We too love chicken around here. The addition of lemon and olives just sounds great. My friend Karen in the UK turned me on to a Jamie Oliver recipe for Sticky Chicken Thighs with Tomatoes and Potatoes that we are addicted to. I may just have to change things up for my family and give this one try.
I have to have that Jamie Oliver recipe. If I can’t find it, I will hunt you down for it. 🙂
This looks so delicious. My kind of dish! LOVE the flavors here! I am going to pin it.
Thanks Donna. We liked it a lot.
the salty tangy combination of the lemon and olives sounds like heaven to me! I’d definitely be drinking whatever sauce there was out of the pan.
That sauce is definitely drinkable. 🙂
We love braised chicken dishes too, especially chicken Marengo. Love the lemon in this dish. Braising reminds me of fall, which is just around the corner. Thanks for the round-up – all are winners!
Sam
Fall feels like “now” here. I think it’s in the 40’s this a.m.
We’ve had two citrusy chicken dishes this week and this is another I know I’d love – especially with the olives. We enjoyed the chicken galliano some time back – still waiting for you to post some more recipes to help us use up the galliano :-).
I drank mine … tee hee. Actually I made the Chicken Galliano about three times.
What have you done with my friend Lea Ann? This is not Mexican at all!
If she’s visiting Greece, that’s good too..love the sound of this dish. I have a recipe for lemon mashed potatoes; they are so good together.
Too funny Barb. Actually I was pouring through my Rick Bayless cookbooks just yesterday for some inspiration. 🙂 Love the idea of lemon mashed potatoes.
Oh, Lea Ann, you made my mouth water while just reading the title. Chicken thighs are my favorite part of the chicken. They are all mine at my house, since everybody else fights for the breast meat. I love the addition of the olives. Great dish!!
I agree Kirsten. You won’t find me grabbing for anything except thighs.
Sounds perfect for the Autumn I hope is almost here.
Sending it your way Russ. Pretty chili here this a.m.
This looks delicious!
It was indeed a full flavored tasty dish. Thanks for stopping by and the comment.
So good to see this round up. This dish is just wonderful looking.
Thanks!