Chicken Thighs with Olives, Capers and Lemon
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The time has finally come to put this Sur la Table cooking class menu idea together, without actually having to take a class. This Cozy Fall Dinner features Chicken Thighs with Olives, Capers and Lemon as the main course that is easy to prepare in a single skillet, which creates an impressive presentation when served.
Their version included caramelized lemons but I opted to simplify the process without loosing any of the lemony flavor. I also substituted Instant Pot Chocolate Lava Cakes for the Dark Chocolate Souffle. Having four dishes that required an oven was too many, Instant Pot to the rescue!!
How to cook Chicken Thighs with Olives, Capers and Lemon:
Preheat oven to 450 degrees.
Heat a large skillet over medium-high heat. When hot, add the olive oil.
Sprinkle the chicken thighs with sea salt and pepper.
Once the oil is hot, place the chicken thighs into the skillet skin side down.
Sear for 5 to 7 minutes until the skin is golden brown.
Flip the chicken thighs over and top with the lemon slices and thyme sprigs.
Place the skillet in the oven and bake for 15 to 20 minutes, depending on the size of your chicken thighs.
Remove from oven and add the olives and capers to the skillet. I also replaced the thyme sprigs with fresh ones.
Cover the skillet and set aside for 10 minutes to rest before serving.
What to serve with Chicken Thighs with Olives, Capers and Lemon:
- Duck Fat Pommes Anna
- Roasted Acorn Squash
- Instant Pot Chocolate Lava Cakes
- Au Gratin Potatoes for Two
- Sauteed Zucchini and Carrots – stove-top vegetables
- Mini Chocolate Bundt Cake – just in case you do not have an Instant Pot
This really was an amazing meal that the kids gave two thumbs up! I will definitely make it again in the future. 🙂
Enjoy!!
Chicken Thighs with Olives, Capers and Lemon
Ingredients
- 2 Tablespoons olive oil
- 6 bone-in, skin-on chicken thighs 1 1/4 pounds
- sea salt and black pepper
- 2 lemons sliced into 1/4" rounds
- 8 sprigs fresh thyme
- ¾ cup green olives halved - I used Mezzetta Pitted Castelvetrano Italian olives
- ¼ cup capers
Instructions
- Preheat oven to 450 degrees.
- Heat a large skillet over medium-high heat. When hot, add the olive oil.
- Sprinkle the chicken thighs with sea salt and pepper.
- Once the oil is hot, place the chicken thighs into the skillet skin side down.
- Sear for 5 to 7 minutes until the skin is golden brown.
- Flip the chicken thighs over and top with the lemon slices and thyme sprigs.
- Place the skillet in the oven and bake for 15 to 20 minutes, depending on the size of your chicken thighs.
- Remove from oven and add the olives and capers to the skillet. I also replaced the thyme sprigs with fresh ones.
- Cover the skillet and set aside for 10 minutes to rest before serving.
Notes
- Duck Fat Pommes Anna Roasted Acorn Squash Instant Pot Chocolate Lava Cakes Au Gratin Potatoes for Two Sauteed Zucchini and Carrots – stove-top vegetables Mini Chocolate Bundt Cake – just in case you do not have an Instant Pot
