Rosemary Chicken with Olives

Across the Mediterranean, rosemary and briny olives often share the roasting pan with chicken. Here, bone-in thighs crisp with lemon, garlic, and mixed olives for a one-pan dinner full of herb-scented pan juices.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 455 cal
• 34g protein
• 10g carbs
• 30g fat
• 3g fiber

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Ingredients

• 2.5 lb bone-in skin-on chicken thighs
• 3 tbsp extra-virgin olive oil
• 3 tbsp chopped fresh rosemary
• 6 garlic cloves
• 2 lemons
• 1 cup pitted Castelvetrano or green olives
• 1/2 cup pitted Kalamata olives
• 1.5 cups cherry tomatoes
• 1 large yellow onion
• 1/2 cup dry white wine or chicken broth
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F. Pat the chicken thighs thoroughly dry so the skin can crisp. Season all over with salt and black pepper, including under the skin where possible.
2. 2In a large bowl, combine olive oil, chopped rosemary, thinly sliced garlic, the zest of one lemon, and the juice of one lemon. Add the chicken and toss until every piece is coated. Let it sit 10 minutes while you prep the vegetables.
3. 3Cut the onion into thick wedges and scatter them across a large rimmed sheet pan or shallow roasting pan. Nestle the chicken pieces skin-side up among the onions, pouring any remaining marinade over the top.
4. 4Tuck the mixed olives and cherry tomatoes the chicken. Slice the second lemon into thin rounds and lay a few slices over the chicken. Pour the white wine or broth into the bottom of the pan so it can steam and baste as everything roasts.
5. 5Roast 35 to 40 minutes, until the chicken skin is deep golden and crisp, the tomatoes have burst, and an instant-read thermometer in the thickest part of a thigh reads 175°F. The pan juices should look glossy and fragrant with rosemary and citrus.
6. 6If the skin needs extra color, switch the oven to broil for 2 to 3 minutes, watching constantly so the garlic and herbs do not burn.
7. 7Rest the chicken in the pan 5 minutes. Spoon the pan juices, soft onions, burst tomatoes, and olives over the pieces. Shower with chopped fresh parsley.
8. 8Serve family-style straight from the pan with crusty bread or a simple farro or orzo side to catch the lemony olive juices. The kitchen should smell like a coastal herb garden.