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One-Pot Zesty Lemon Chicken with Potatoes & Olives

One-Pot Zesty Lemon Chicken with Potatoes & Olives

One-pot zesty lemon chicken with potatoes and olives — juicy thighs, caramelized lemon and herbs, roasted in one pan. A Mediterranean dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Marinating 20 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 1½ lbs (700 g) baby Yukon Gold potatoes, halved
  • 1 cup green olives pitted
  • 1 large lemon thinly sliced
  • 1 small onion sliced
  • 6 garlic cloves smashed
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • juice of 1 lemon
  • 1 teaspoon lemon zest
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper flakes optional
  • salt and freshly ground black pepper to taste
  • fresh parsley chopped, for garnish

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Whisk together the olive oil, Dijon mustard, lemon juice, lemon zest, oregano, thyme, smoked paprika, garlic, salt, and pepper.
  3. Coat the chicken thoroughly with the marinade and let it rest for at least 20 minutes.
  4. Arrange the potatoes, onion, olives, and lemon slices in a large Dutch oven or baking dish.
  5. Place the chicken on top and pour over the remaining marinade.
  6. Roast uncovered for 45–55 minutes, until the chicken reaches 165°F (74°C) and the potatoes are fork-tender.
  7. Broil for 2–3 minutes for extra crispy skin, if desired.
  8. Garnish with fresh parsley and serve immediately with the pan juices spooned over the top.