Baked Chicken with Olives, Lemon, and Capers

A one-pan Mediterranean braised chicken that tastes like it took all day.

Ingredients

• 1.5 lbs bone-in chicken thighs
• 1/2 cup Castelvetrano or Kalamata olives
• 2 tbsp capers, drained
• 1 cup cherry tomatoes
• 4 cloves garlic, smashed
• 1/2 cup dry white wine or chicken broth
• 2 tbsp olive oil
• 1 lemon, sliced into rounds
• 1 tsp dried thyme
• Salt and pepper
• Fresh parsley

Directions

1. Preheat oven to 425°F. Season chicken generously with salt and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down 5-6 min until golden.
3. Flip chicken. Add garlic, olives, capers, tomatoes, lemon slices, thyme, and wine.
4. Transfer skillet to oven. Roast 20-22 minutes until chicken is 165°F.
5. Spoon pan juices over chicken. Garnish with parsley.

Notes

The olives and capers provide all the salt this dish needs — season the chicken but be conservative elsewhere.