I’m always a fan of dinners that roast together in one pan. This one-pan chicken with olives and potatoes is a family favorite that’s easy to whip up and so full of flavor. The potatoes come out crispy yet tender, the chicken thighs stay juicy, and the olives add the perfect pop of color and savory flavor.
It’s the kind of meal that’s simple enough for a busy weeknight dinner, or fancy enough for a shabbat or holiday dinner.
If you love bold Mediterranean flavors and simple, wholesome ingredients, this one’s for you.
Why You’ll Love This Dish
- One pan = easy cleanup
- Big flavor from minimal effort
- Crispy potatoes + juicy chicken
- Briny olives add the perfect pop
The combination of tender roasted chicken, crispy-edged potatoes, and salty olives creates layers of texture and flavor in every bite.
Ingredients you’ll need for chicken with olives
- Chicken thighs– I used boneless chicken thighs for this recipe. I love boneless thighs for weeknight dinners
- Baby yellow potatoes
- Castelvetrano olives
- Olive oil
- Lemon juice
- Fresh parsley
- Spices– turmeric, paprika, cumin, salt & pepper
- Preheat the oven to 400 F
- Slice the baby potatoes in half and add them to a large bowl with the chicken thighs.
- Pour in the olive oil, lemon juice, spices, olives and chopped parsley. Toss together to coat evenly.
- Transfer the potatoes and chicken to a braiser-pan or large oven safe baking dish, then drizzle the date syrup over the top.
- Cover the pan and bake for 45 minutes. Remove the cover and continue baking uncovered for another 45 minutes.
I know I sound like a broken record, but my 3.5 qt enameled braiser is my go-to for these types of dishes. It cooks the food so perfectly, is extremely easy to clean, and is my favorite dish to serve in straight out of the oven.
What to Serve With It
This dish is hearty enough on its own, but it pairs beautifully with
Chicken with olives and potatoes is proof that simple ingredients can create a dish that’s fancier than it is. I can’t wait for you guys to try it!
Other hearty chicken recipes:
Coconut Curry Chicken
Lemony Chicken Veggie Meatballs
Chicken Pot Pie
Chicken with Potatoes and Olives
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 bag baby yellow potatoes 24 oz
- 1/2 cup castelvetrano olives
- 1/3 cup olive oil
- 1 lemon juiced 1/4 cup
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- Handful of parsley chopped
- 1 tbsp date syrup or honey
Directions
- Preheat the oven to 400 F
- Slice the baby potatoes in half and add them to a large bowl with the chicken thighs.
- Pour in the olive oil, lemon juice, spices, olives and chopped parsley. Toss together to coat evenly.
- Transfer the potatoes and chicken to a braiser-pan or large oven safe baking dish, then drizzle the date syrup over the top.
- Cover the pan and bake for 45 minutes. Remove the cover and continue baking uncovered for another 45 minutes.
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