Braised Chicken Thighs with Olives, Lemon & Thyme

Serves 6-8

Braised Chicken Thighs with Olives, Lemon & Thyme

By Camille Styles

10 minutes


45 minutes



  • 6 - 8 bone-in, skin-on chicken thighs
  • kosher salt and freshly ground black pepper
  • olive oil
  • 1 cup chicken stock
  • 8 garlic cloves, smashed and peeled
  • 1/2 cup pitted green olives
  • 2 lemons, cut into wheels, plus more for garnish
  • 1 bunch fresh thyme


  1. Preheat oven to 450 degrees. Season chicken on both sides with salt and pepper. Heat a large cast-iron skillet over medium-high, coat bottom of pan with oil, then add chicken skin side down. Cook for about 5 minutes until browned on one side and skin will release easily from pan, then flip.
  2. Add chicken stock, garlic, olives, lemon, and 8 sprigs of thyme.
  3. Transfer skillet to oven, and roast until chicken is cooked through, about 30 minutes.
  4. Let rest tented with foil for a few minutes, then garnish with fresh thyme sprigs and more lemon wheels

Share this Post

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments (1)