It’s cold and raining, finally! We need the rain so badly here in Northern California. And, cold and rain also mean, time for comfort food. Braises are perfect winter food but often take way too much time and effort for a weeknight dinner. This one pan chicken braise with potatoes, olives and lemon is easy and delicious and quick. Most of the cooking is done in the oven, undisturbed. To complete the meal you only need a salad or some seasonal side dish. Best of all, there is only one pan to wash. Serve this meal right out of the skillet.
One Pan Chicken with Potatoes, Olives, and Lemon
One Pan Chicken with Potatoes, Olives, and Lemon
- 4 chicken thigh/leg quarters
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 3/4 cup chicken stock
- 1/2 cup white wine
- 12 oz of baby potatoes, fingerlings or halved (or quartered) larger potatoes
- 5 garlic cloves, peeled and smashed
- 1/2 olives, pitted if you want. I used a mixture of green and black.
- 1 small lemon, washed, ends removed, cut into 6 wedges
- 6 thyme sprigs
One Pan Chicken
- Preheat the oven to 450 degrees F
- Season the chicken with salt. Heat a large, heavy ovenproof skillet over medium high heat. Swirl in the oil. Cook the chicken (skin side down) for about 10 minutes or until it is well browned and releases easily from the pan. Flip the chicken skin side up and push to one side.
- Add the stock and white wine. Add the potatoes. Bring to a boil and add the garlic, olives, lemon wedges, and thyme to the liquid. Position the chicken on top of the potatoes and return to a boil.
- Transfer the skillet to the oven. Roast until the potatoes are tender and the chicken is cooked through this will take 35-45 minutes.
One Pan Chicken with Olives, Potatoes, and Lemon
Do you think the folks at Fiesta Friday would like this? I am going to take it to Fiesta Friday #97 which I am co-hosting with Johanne from the blog French Gardener Dishes. You can read about all the wonderful food being served at Angie’s Fiesta Friday, click on the link to Fiesta Friday #97.
Love one pot dishes, this has so much flavor and depth. Thanks for co-hosting as well. I also saw your cashew crusted breasts in another post, I will definitely be making that, those ingredients with the mustard, curry and preserves sounds amazing!
Hi Loretta, both dishes (quite different from each other) were delicious. The braised chicken was almost better the next day although the skin was not so beautifully crisp.
One pan dinners are perfect for this time of year! Less mess=less stress 🙂 This recipes looks wonderful! I just love chicken with olives!
It’s a good combination, isn’t it? The lemon added a surprising amount of flavor as well. This is definitely the time of year for easy one pot meals.
I enjoy one pan dinners all year long, especially since I have numerous slow cookers to fix meals in. Chicken is a favorite and your recipe looks good – minus the olives. Thanks for co-hosting Liz 🙂
Ha, ha…not a fan? I would love some good slow cooker recipes. Except for soups and chili, I have found the results disappointing 🙁
Just search “slow cookers” on my site. I make all kinds of things in my slow cookers. I have a draft of lemon chicken that I have not posted yet. I admit they can be tricky to use, timing and all. I don’t like veggies overcooked for one thing.
This looks delicious! I’ve never thought about adding olives to a roast chicken, so I’ll better get started now! Thank you so much for co-hosting this week’s FF party, it’s already looking fantastic 🙂
You are welcome Ginger, thanks for visiting. I am looking forward to reading all the posts (once I can get away from work).
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Happy Fiesta Friday, enjoying co hosting xx
Thank you Elaine, have a good weekend.
This is such an easy recipe! The best part I like is the washing only one skillet!! Thanks for sharing. I have saved the recipe.
I’ve never made chicken this way, but it sounds so good! I love olives and it must be great with the lemon flavor!
Thank you for co hosting with me Liz and bringing this fantastic chicken skillet meal, my favorite kind of cooking! I will definitely try this as I love lemons and olives. Have you read the hot cookbook on Skillet Supoers? All the rage.
This looks very good Liz and sounds delicious. I love the use of thyme and the garlic! I am sure it has a lovely and yet subtle flavor!
They did, surprisingly the lemon came through much more than I had anticipated.
yumm I love those flavors!
I love one pot dishes & yours looks delicious with olives & lemon, it’s a winner! Thanks for hosting 🙂
You are welcome!