Chicken with Lemon, Olives, and Capers

Posted by Malissa Nelson on

If you and your family enjoy crispy roast chicken, lemon, capers, and olives as much as we do, then this quick and easy recipe will quickly become a favorite in your household.



  • 2 ½ tablespoons Extra-virgin olive oil (plus more for drizzling)
  • 2 lemons (sliced 1/4-inch thick)
  • Salt and freshly ground pepper
  • 6 ounce skin-on, bone-in chicken thighs (you can substitute chicken breast as desired)
  • ½ cup pitted green Liguria or Kalamata olives (whole)
  • 2 tablespoons drained capers
  • ½  cup chicken stock
  • 2 tablespoons unsalted butter (cut into small dice)


  1. Preheat oven to 450 degrees.
  2. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat.
  3. Add olive oil to your skillet. Add chicken and cook, skin side down, until browned, about 5 minutes.
  4. Flip chicken, and push to side of skillet.
  5. Add ½  cup stock and 1/2 teaspoon salt. Bring to a boil. Add garlic, olives, lemon wedges to liquid. You can also add marjoram if desired.
  6. Return to a boil. Add butter to pan to create a pan sauce. Spoon over the chicken to baste. 
  7. Once the stock and butter pan sauce has reduced so that it is thick enough to coat the back of a spoon, remove from heat and serve.

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