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Cast Iron Skillet Chicken Thighs with Potatoes and Olives

Cast Iron Skillet Chicken Thighs with Potatoes and Olives
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Delight in the vibrant flavors of our Cast Iron Skillet Chicken Thighs with Potatoes and Olives, a dish that perfectly balances ease of preparation with impressive presentation. This one-pan meal features succulent chicken thighs roasted to golden perfection alongside tender potatoes and briny olives, all infused with aromatic garlic and fresh lemon. Perfect for busy weeknights or special gatherings, this recipe invites you to enjoy a taste of Mediterranean cuisine right at your table. With minimal cleanup required, it’s as practical as it is delicious.

Ingredients

Scale
  • 2 1/4 pounds chicken thighs (bone in, skin on)
  • salt to taste
  • 2 tablespoons olive oil
  • 1 1/2 cups chicken stock
  • 12 ounces Small Potatoes (Yukon gold or fingerling)
  • 5 garlic cloves (smashed and peeled)
  • 1/2 cup green olives
  • 1 lemon (washed well, cut into wedges)
  • 6 thyme sprigs
  • 1 teaspoon cornstarch

Instructions

  1. Preheat the oven to 450°F (232°C). Season chicken thighs generously with salt.
  2. In a hot cast iron skillet, add olive oil. Once shimmering, place chicken skin-side down and sear for about 5 minutes until golden brown.
  3. Flip the chicken thighs and pour in 1 1/4 cups of chicken stock along with additional salt. Nestle potatoes around the chicken.
  4. Add garlic cloves, olives, lemon wedges, and thyme to the skillet. Bring to a boil.
  5. Transfer the skillet to the oven and roast for approximately 30 minutes until chicken is cooked through and potatoes are tender.
  6. For a thicker sauce, return the skillet to stovetop after roasting. Mix cornstarch with remaining stock and stir into the pan until boiling.
  7. Serve immediately in a large shallow bowl.

Nutrition

Find it online: https://madebykiara.com/cast-iron-skillet-chicken-thighs-with-potatoes-and-olives/