Oven-Baked Chicken with Green Olives
Let Me Tell You About This Chicken (And Why My Socks Were Wet)
Alright, so picture this: you just got home from work, your socks are somehow wet (again, don’t ask), and you really just want something warm and comforting that doesn’t require, you know, every pot in the kitchen. Enter: oven-baked chicken with green olives. The first time I made this, I accidentally dropped half of the olives on the floor, but—good news—they survived, dusted off, and tasted just as briny and delicious as ever. Plus, there’s something deeply satisfying about throwing everything in one pan and letting the oven do its magic while you, I dunno, scroll through Serious Eats or call your mum. Oh, and if you hear a strange noise midway through cooking, it’s probably just my cat plotting to steal a drumstick.
Why You’ll Love This (Trust Me—My Family Does!)
I make this when I’m craving something fancy-ish but can’t face more than 15 minutes of prep (honestly, who has the time?). My family goes crazy for it because the olives give the chicken this slightly tangy kick, and the kitchen smells like you actually know what you’re doing. My cousin Ben once tried to eat the leftovers cold—actually, I can’t judge, I’ve done the same when I’m too lazy to reheat. And if you, like me, have fumbled with a million complicated chicken recipes before, this one is practically foolproof. Except that one time I forgot to take the plastic off the chicken. Oops.
Stuff You’ll Need (And a Few Things You Don’t)
- About 1.5kg (3 lbs) chicken pieces – thighs, drumsticks, whatever you like. Sometimes I do a whole chicken cut up; my neighbor swears by boneless thighs, but I think it’s just because he hates bones.
- 1 large onion, sliced thin (red onions work too, or use shallots if you’re feeling extra fancy)
- 4 cloves garlic, smashed (or, let’s be real, use that pre-chopped garlic in a jar if you must)
- 1 big lemon – zest and juice
- 2 big handfuls (about 1 cup) green olives, pitted. Castelvetrano are amazing, but any green olive will work. My gran insisted on the ones with pimentos—no clue why.
- 3 tbsp olive oil (I use extra virgin, but regular’s fine)
- 1 tsp dried oregano (sometimes I just grab the Italian seasoning instead)
- 1 tsp smoked paprika (optional but… I think it makes it pop)
- Salt & pepper to taste (don’t forget the pepper—seriously!)
- Fresh parsley for serving if you remember (not the end of the world if you don’t)
Okay, Here’s How I Usually Do It
- Preheat your oven to 200°C (about 400°F, give or take). I always forget and have to wait. Don’t be me.
- In a big baking dish or roasting pan, toss the chicken pieces with olive oil, lemon zest, lemon juice, sliced onions, garlic, oregano, smoked paprika, salt, and pepper. Use your hands (messy is good here, just wash up first). Oh, and if you forgot to zest the lemon before juicing it—yeah, same, just do your best.
- Scatter the olives all around. They’ll look kind of weird at this stage—don’t worry, it always does. The first time I made this, I wondered if the olives would just turn to mush (they don’t).
- Now, just shove it in the oven. Bake uncovered for about 40-50 minutes, or until the chicken is golden and cooked through. I usually sneak a taste of the pan juices around the 35-minute mark—if it’s looking dry, splash in a little chicken broth or water (maybe a glug of white wine if you’re feeling swish).
- Once it’s all sizzling and brown, yank the pan out and let it rest for 5 minutes. Sprinkle over the parsley. Take a minute to admire your work (or snap a photo for that WhatsApp group nobody actually reads).
Notes From a (Somewhat) Clumsy Cook
- Actually, I find it works better if you don’t overcrowd the pan. Last time mine looked like rush hour traffic, the chicken didn’t brown as nicely.
- If your olives are super salty, maybe rinse them off first; otherwise, you’ll be guzzling water all night.
- I’ve tried adding potatoes to the pan, but honestly, they didn’t cook through properly. Better to roast them separately (or just make a salad).
Things I’ve Tried (And a Few Fails)
- Sometimes I swap green olives for a mix of green and black—tastes nice but the black ones sort of melt into the sauce.
- Once I deglazed with a splash of sherry. Not bad, but kind of bossy flavor-wise.
- Tried stuffing the chicken with feta. Eh, it leaked everywhere. Wouldn’t recommend.
Tools & Tricks (Or “What If I Don’t Have That?”)
I use a big ceramic roasting dish (even a battered old pyrex works fine). If you don’t have an oven-safe pan, a deep baking tray plus some foil on top is a decent hack. Tongs make life easier, but clean hands work just as well (maybe better?).
How to Store Leftovers (If There Are Any…)
Just pop the leftovers (ha!) in an airtight container and shove it in the fridge. Will keep for 2-3 days, but honestly, in my house it never lasts more than a day. I think it tastes better cold, but maybe I’m weird. Freezes okay, but the olives get a bit mushy, so… you’ve been warned.
How I Like to Serve This (Or: Pass the Bread!)
If I’m feeling energetic (rare), I’ll serve this with roasted new potatoes or a heap of buttered couscous. But most of the time, it’s just crusty bread to mop up all that lemony, olive-y sauce. Sometimes a green salad appears on the side if I need to clear space in the fridge. My sister swears by a dollop of thick Greek yogurt, but I think that’s just her way of sneaking in more dairy.
Pro Tips (Learned the Hard Way)
- I once tried rushing the browning step and regretted it—pale chicken is just sad, you know?
- Don’t skimp on the lemon. Thought I could get away with half a lemon once—nope, not the same.
- If you’re using skinless chicken, you might want to baste halfway through or it dries out a bit.
FAQ (Answers to Real Questions—and a Few Imagined Ones)
- Can I use boneless chicken breasts? Sure, but watch the cooking time—they dry out fast. I’d check around 25-30 minutes.
- What if I don’t like olives? Well, that’s sort of the whole point, but you could swap in capers (less, though—they’re punchy).
- Do I have to marinate the chicken? Nah, but if you have time, 30 mins in the fridge with everything mixed together is never a bad thing.
- Is it spicy? Not really—unless you want it to be! Add a pinch of chili flakes if you’re keen.
- Do you have a favorite olive brand? I like Mediterranean Foods for fancy stuff, but honestly, any supermarket jar works fine. Budget brands have saved me more than once.
- Can I make this ahead? Oh yes, and I think it tastes even better the next day (if you can resist eating it all tonight).
By the way, did you know that green olives are just regular olives picked earlier? I didn’t, until I fell down a Bon Appétit rabbit hole while waiting for the oven timer. Life’s little mysteries.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 cup green olives, pitted and halved
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 lemon, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
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1Preheat the oven to 400°F (200°C).
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2Season the chicken thighs with salt, black pepper, 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, until golden brown, about 4 minutes per side. Remove chicken and set aside.
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4In the same skillet, add sliced onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more.
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5Return the chicken to the skillet. Scatter green olives and lemon slices over the chicken. Pour chicken broth around the chicken.
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6Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through. Garnish with chopped parsley before serving.
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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