Braised Chicken Thighs with Potatoes , Lemons and Olives

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.

Course Main Course Chicken

Cuisine Mediterranean

Prep Time 10

Cook Time 48

Total Time 58

Servings

Calories 565kcal

Author Lea Ann Brown

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

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.
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