Catching Up Over Baked Chicken with Green Olives
So, picture this: it’s a rainy Tuesday, I’ve got half a jar of green olives lurking in the fridge, and honestly, I can’t face the idea of another bland chicken dinner. Baked chicken with green olives is one of those recipes I stumbled on ages ago, probably while procrastinating—err, researching—on my phone. And now? It’s my not-so-secret weapon for when I want to impress (or just use up what’s leftover). My cousin once called it “chicken for people who think they don’t like olives,” which is weirdly accurate. Actually, the first time I made it, I accidentally doubled the garlic, and my kitchen smelled so good the neighbors popped round to ask what was cooking. Still counts as a win, right?
Why You’ll Love This Chicken (At Least, I Do)
I make this when I want something simple but not boring; it’s got that lovely briny olive thing going on, and the whole dish pretty much cooks itself. My family goes a bit crackers for it (my mum says it’s because anything with olives feels “fancy”). I’ll admit, I used to think olives in chicken were just for people who holiday in the Med—but, here we are, me making it at least once a month. Oh, and if you hate raw chicken hands, you’ll love that most of the work is just tossing stuff in a pan. The only bit that ever used to bug me was pitting olives, but honestly, buy them pitted and skip the fuss. Life’s too short (plus, I always squish at least two under my thumb).
Here’s What You Need (More or Less)
- 4 chicken thighs, bone-in and skin-on (or boneless if it’s what you’ve got—my sister swears by breasts, but I find them less juicy)
- About a cup of green olives, pitted (I sometimes use those big Castelvetrano ones; my gran loved the tiny, tart kind. Really, any green olive will do—don’t stress it)
- 3-4 cloves garlic, smashed or roughly chopped (if you love garlic, go wild—no judgment here)
- 1 large onion, sliced (honestly, red or yellow, whichever’s lurking in your veggie drawer)
- Juice of half a lemon (in a pinch, a splash of white wine vinegar works)
- 1/2 cup chicken broth (water works if you’re out—just up the salt a tad)
- Olive oil (I glug in 2 tablespoons, but you do you)
- 1 tsp dried oregano (or fresh thyme if you’re feeling a bit posh)
- Salt and black pepper (lots, especially if your olives aren’t mega salty)
- Optional: a handful of cherry tomatoes, or even a chopped pepper. Sometimes I throw in a bay leaf for kicks
How I Throw It Together (And Sometimes Mess Up)
- Preheat your oven to 200°C (400°F). (Or thereabouts—I’ve done it at 180°C and just baked longer.)
- Pat the chicken thighs dry and season them all over with salt and pepper. If you want golden skins, rub a bit of oil over them, too.
- Grab a big oven-safe pan or roasting dish. Scatter in the onions and garlic, then nestle the chicken on top. Wedge the olives all around (this is where I usually sneak a few for myself—chef’s treat).
- Drizzle everything with olive oil and lemon juice. Toss in the oregano, and pour the chicken broth (or water) around, not over, the chicken; you want the skin to crisp up. Don’t worry if it looks a bit messy—that’s half the charm.
- If you’re adding tomatoes or peppers, now’s the time. Sometimes I get carried away and add too much—just don’t overcrowd the pan, or the chicken will stew, not roast.
- Bake, uncovered, for around 40-45 minutes. Check the chicken at 35—sometimes it cooks fast (especially if you went boneless). The skin should be bronzed and the onions melting. If in doubt, poke with a knife—juices should run clear, not pink.
- This is the part where I always want to dive in, but let it rest for a few mins. The flavors settle, and you won’t burn your mouth (ask me how I know).
Notes That I Learned The Hard Way
- If your olives are super salty, soak them in water while the oven heats. I didn’t believe this mattered until I nearly pickled my taste buds.
- The onions almost melt, so slice them thick-ish or they might disappear entirely. Unless you want onion confetti. (Sometimes I do!)
- If you forget the lemon, it’s not the end of the world. Add a splash of vinegar or just serve with lemon wedges.
Variations (And A Fail or Two)
- I’ve used Kalamata olives once—they were okay, but honestly, the green ones are punchier here. Black olives make it a bit flat, in my opinion.
- Sometimes I toss in potatoes to make it a full meal, but then you need a bigger pan or it gets a bit steamy and less crispy. I learned the hard way—soggy potatoes are nobody’s friend.
- If you’re veggie, try swapping the chicken for big chunks of cauliflower. It’s surprisingly tasty (just roast a bit less time).
What You Need (And What You Can Improvise)
- Oven-safe pan or baking dish (I once used a cast iron skillet—worked great. A regular old Pyrex is fine, too.)
- Sharp knife and chopping board (obviously, but I’ve done it with a blunt one and regretted it)
- If you don’t have a juicer, just squeeze the lemon by hand. Or with a fork. Or, honestly, whack it on the counter and give it a good roll first to get more juice out.
How to Store It (If You Somehow Have Leftovers)
Cools down fast, so pop leftovers in a sealed container and into the fridge. It’ll keep for two days, maybe three, but honestly—in my house it never lasts more than a day! I think this tastes better the next day, cold or reheated gently (just don’t blast in the microwave or it gets a bit rubbery).
Serving It Up (My Favourite Ways)
I love it with crusty bread to mop up the juices (or, if I can be bothered, a quick couscous salad). My brother insists on mashed potatoes, which isn’t traditional but who am I to judge? A green salad on the side never hurts. Oh, and sometimes—if we’re feeling particularly flash—a glass of chilled white wine. But that’s just being fancy.
Pro Tips (Learned the Messy Way)
- I once tried rushing the oven step and took it out early; the chicken was kind of pale and sad. Give it the full time—it’s worth it for the crispy bits.
- Don’t skip letting it rest. I know, the wait is agony, but it honestly tastes richer and juicier after a few minutes. Trust me.
- Don’t stir it halfway through. I know it’s tempting, but just leave it be; the chicken won’t appreciate the fussing.
FAQ: Your Questions (Real or Imagined)
- Can I use boneless chicken breasts?
- You can! They cook a bit faster, though—maybe start checking at 25-30 minutes. They’re less forgiving if you overcook, so watch them.
- Do I have to use green olives?
- Nope, but they’re the best here, in my opinion. Black olives are fine, but the sharpness of green is what makes this sing.
- Can I make this ahead?
- Yep. I think it tastes even better the next day—just reheat gently or eat cold. (I actually love it cold for lunch!)
- Is this freezer-friendly?
- Sort of. The chicken freezes fine, but the olives go a bit mushy. If you’re not fussy, go for it, but fresh is better.
- I don’t have oregano—what else?
- Try thyme or rosemary. Or just leave it out, honestly—it’s still good.
If you want more fun ideas for weeknight dinners, I sometimes check out Smitten Kitchen for inspiration, or for wine pairings Vivino is my go-to (plus, the reviews are hilarious).
And as a random aside, if anyone else gets as irrationally excited about fancy olive jars as I do—let’s start a club. Or just swap recipes, your call.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup green olives, pitted and halved
- 2 tablespoons olive oil
- 1 lemon, sliced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1/2 cup chicken broth
Instructions
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1Preheat the oven to 400°F (200°C).
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2Pat the chicken thighs dry and season both sides with salt, black pepper, paprika, and dried oregano.
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3Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin side down, for 4-5 minutes until golden brown. Flip and cook for another 2 minutes.
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4Add minced garlic, green olives, lemon slices, and chicken broth to the skillet around the chicken.
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5Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
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6Remove from oven, let rest for a few minutes, and serve hot with pan juices spooned over the chicken.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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