Braised Chicken with Potatoes, Olives, and Lemon

Braised Chicken with Potatoes, Olives, and Lemon

In your daily dinner dash, chicken can be a great time-saver. I have several quick and easy recipes that you can whip up on a busy nights that I will be sharing with you. First, braised chicken with potatoes, olives, and lemon – easy chicken dinner with Mediterranean spin. Cooking with olives is an excellent way to spice up your dinner options. Briny, salty olives bring so much flavor to the dish. The chicken turned out moist and flavorful and combined nicely with potatoes, olives and lemon. It tasted even better the next day! Highly recommend to try:)

You might also like this recipe:

Roasted Chicken with prunes, olives, capers and pomegranate molasses

Braised Chicken with Potatoes, Olives, and Lemon

  • Servings: 4-6
  • Time: 40 min
  • Difficulty: easy
  • Print


  • 6 bone-in, skin-on chicken thighs (about 2 1/4 pounds)
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 cups chicken stock
  • 12 ounces baby fingerling potatoes or halved small potatoes
  • 5 garlic cloves, smashed and peeled
  • 1/2 cup green olives, pitted if desired
  • 1 small lemon, washed well, cut into wedges
  • 6 thyme sprigs
  • 1 teaspoon cornstarch


  1. Preheat oven to 450 degrees. Season chicken with salt.
  2. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes.
  3. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  4. Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
  5. Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

Adopted from Martha Stewart

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  • Reply
    "Cheffie Cooks"
    January 29, 2015 at 12:03 pm

    Yum! Your Florida (East Coastal) Bud, Cheryl

  • Reply
    January 29, 2015 at 12:56 pm

    Thanks Cheryl!

  • Reply
    Maulshri Mitra
    January 29, 2015 at 12:58 pm

    Delicious, I love it xx

  • Reply
    cindy knoke
    January 29, 2015 at 1:45 pm

    Looks so yummy!

  • Reply
    January 29, 2015 at 5:52 pm

    I love the perfectly golden brown crispy skin on the chicken. My family is going to enjoy this recipe, thanks for sharing:)

    • Reply
      January 29, 2015 at 6:04 pm

      Thanks Lily! Yes, it’s the best part-crispy skin:)

  • Reply
    January 29, 2015 at 10:36 pm

    Love the beautiful glaźe on the chicken.

  • Reply
    Dana Fashina
    January 30, 2015 at 5:18 am

    Oh very nice!!
    I’m digging the ‘meat and potatoes’ presentation 🙂

  • Reply
    January 30, 2015 at 11:59 am

    Oh!! This chicken is THE chicken 😀 it looks delicious- I’ll never be a vegetarian- an it’s mostly your fault, I hope you know it by now Olga! xx

    • Reply
      January 30, 2015 at 12:44 pm

      Ha! I think i can be a vegetarian once a week only:) can’t resist a nice steak or fish and a juicy hamburger!

  • Reply
    January 31, 2015 at 4:16 am

    Your photos are FABULOUS!! Looks wonderful 🙂

  • Reply
    February 1, 2015 at 3:29 am

    Wow, what a gorgeous dish Olga! Love the presentation!

  • Reply
    February 2, 2015 at 5:40 am

    Braised chicken is one of my new favourites – I have been afraid to try it with skin on where it stays crispy. This looks like the recipe to try to get that crispy skin and tender chicken. Will be trying this during the week hopefully. Thanks for posting!

    • Reply
      February 2, 2015 at 1:43 pm

      Thanks Cindy! The chicken came out moist and tender with a crispy skin! It’s was quite delicious:)

  • Reply
    February 3, 2015 at 4:33 am

    Oh wow! Love the photography! That chicken looks so golden and succulent 🙂

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