Go Back
+ servings
Cast iron skillet braised chicken thighs with potatoes and olives in a broth

Cast Iron Skillet Chicken Thighs with Lemon, Potatoes and Olives

Roasted Chicken Thighs with lemon. Seared crispy, then finished in the oven with potatoes and olives. The result is a crispy skin, tender and juicy on the inside and bursting with beautiful fresh flavor.
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Calories 507kcal


  • 2 1/4 pounds chicken thighs bone in, skin on
  • salt to taste
  • 2 tablespoons olive oil
  • 1 1/2 cups chicken stock
  • 12 ounces Small Potatoes Yukon gold, or fingerling
  • 5 garlic cloves smashed and peeled
  • 1/2 cup green olives
  • 1 lemon washed well, cut into wedges
  • 6 thyme sprigs
  • 1 teaspoon cornstarch


  • Preheat oven to 450 degrees. Season chicken with salt.
  • Heat a cast iron skillet over medium-high heat. Swirl in oil.
  • When the oil starts to shimmer,. place chicken thighs, skin side down, in skillet. Cook until golden brown, about 5 minutes.
  • Flip chicken. Add 1 1/4 cup stock and 1/2 teaspoon salt. Add potatoes nesting them in between the thighs. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  • Transfer skillet to oven. Roast until potatoes are tender and chicken is cooked through, about 30 minutes.
  • Return skillet to stove top. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately. A large shallow bowl works well for presentation.


If you don't have a cast iron skillet, use an oven proof skillet. A Dutch oven will work well here.


Calories: 507kcal | Carbohydrates: 16g | Protein: 31g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 168mg | Sodium: 396mg | Potassium: 691mg | Fiber: 2g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 23mg | Calcium: 41mg | Iron: 2mg