Braised Lemon Garlic Chicken Thighs


  • 4-6 bone-in, skin-on chicken thighs
  • 2 teaspoons salt, divided
  • 1.5 tsp. freshly ground black pepper, divided
  • 3 tablespoons extra-virgin olive oil
  • 1 head of garlic
  • 1.5  large yellow onions, thinly sliced (about 2 cups)
  • 3 lemons, halved
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 3 sprigs fresh thyme
  • 1 cup olives, pitted (mixed Greek, Kalamata, or Cerignola)
  • garnish – fresh thyme leaves


Let chicken sit at room temp. for at least 20 minutes. Sprinkle with 1 1/2 teaspoons of salt and 1 teaspoon pepper.

Preheat oven to 350.


Preheat 12 in. cast iron skillet, add oil and heat over medium high. Add chicken, skin-side down; cook until brown,  5-6  minutes. Slice 1/4 inch from top of garlic. Add garlic to pan, cut side down. Turn chicken over. Cook until browned, about 3 minutes. Remove chicken and garlic from pan.


Add onions. Add lemon halves, sprinkle with remaining 1/2 tsp. salt and remaining 1/2 teaspoon of pepper.


Cook over medium heat, stirring often, until tender, about 5 minutes. Add wine, lemon juice and thyme. Cook for 5 minutes, scraping browned bits from bottom of pan. Add chicken, garlic and olives.


Bake for 40-45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool slightly. Garnish with fresh Thyme. Serve with your favorite vegetable or salad!

Makes about 6 servings.

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