Spanish Baked Chicken Thighs with Lemon and Green Olives Recipe
This dish combines juicy chicken thighs with lemon, garlic, and green olives, which release their salty flavor into the sauce as they bake. In Spain, trays full of meat and olives like this often land on the table at family gatherings, because they’re easy to prepare for a larger group. The flavor is fresh, lightly citrusy, with a distinct aroma of herbs and olives.
The combination of juicy chicken, aromatic herbs, and briny green olives creates a simple yet elegant dish that feels like a Spanish family feast. Everything bakes together in one pan, giving you a deeply flavored sauce without much effort.
Chef's tips
Use bone-in, skin-on chicken thighs for the best flavor and a crispy top. If the skin isn’t browning enough toward the end of baking, move the tray higher in the oven for the last few minutes. Taste the sauce before serving and adjust the salt carefully, as the olives are already salty.
How to serve
Serve straight from the baking dish in the center of the table so everyone can help themselves. Add a simple green salad or tomato salad on the side to balance the richness of the chicken and olives.
Ingredients
- chicken thighs - 6 piece
- olives green - 150 g
- lemon - 1 piece
- garlic - 4 cloves
- white wine - 100 ml
- olive oil - 3 tablespoons
- rosemary - 2 sprigs
- thyme - 2 sprigs
- salt
- black pepper
Preparation
- Preheat the oven to 200°C (top and bottom heat). Pat the chicken thighs dry with a paper towel, then season on both sides with salt and pepper.
- Peel the garlic and lightly crush the cloves with a knife, but don’t chop them finely – they should release their aroma without burning. Scrub the lemon thoroughly and slice it into thin rounds, removing the seeds.
- In a large bowl, pour in the olive oil and add the crushed garlic, the leaves stripped from the rosemary and thyme sprigs (if using fresh), and a few pinches of salt and pepper. Add the chicken thighs and rub them thoroughly with the marinade, preferably using your hands.
- Transfer the thighs to a large baking tray or ovenproof dish, skin side up. Scatter the olives between the pieces of meat and tuck the lemon slices in among them.
- Pour the white wine (or stock/water) into the bottom of the dish, trying not to pour it over the chicken skin so it can brown nicely.
- Place in the preheated oven and bake for 40–45 minutes, until the skin is golden and crisp and the meat is tender. Halfway through baking, you can spoon some of the pan juices over the meat, avoiding the skin.
- After baking, remove the dish from the oven and let it rest for 5 minutes so the meat can relax. Serve the thighs drizzled with the olive, lemon, and wine sauce from the bottom of the dish.
Storage
Mięso przechowuj w lodówce razem z sosem, w szczelnym pojemniku. Przy podgrzewaniu w piekarniku przykryj naczynie folią, żeby kurczak nie wysychał. Po zamrożeniu najlepiej oddzielić mięso od kości przed podgrzaniem i wykorzystać np. do makaronu lub ryżu.
