Let Me Tell You About My Favorite Weeknight Chicken

Alright, you know how some recipes just sort of sneak up and become your go-to without you really planning it? That’s exactly what happened with this oven-baked chicken with green olives. I remember the first time I made it was a rainy Tuesday, and honestly, I was mostly just trying to use up the random jar of olives in the fridge (leftover from some party, I think?). Anyway, long story short, the family is now obsessed, and this dish manages to feel fancy even when I’m wearing my old fuzzy socks and can’t remember if I already fed the cat. And yes, my kitchen always ends up smelling amazing—which is kind of a bonus, isn’t it?

Why I Keep Coming Back to This Recipe

I make this when I’m not quite in the mood for something fussy, but I still want dinner to taste like I put in more effort than I actually did. My family goes a little wild for that briny, tangy punch from the green olives (though the kids used to pick them out… now they basically fight over them). Sometimes I’ll roast extra chicken just so I can have leftovers for a sandwich the next day—because, no kidding, it’s even better cold. If you’re a fan of dishes that look way fancier than they are, well, welcome to the club. Oh, and if you’ve ever gotten annoyed by recipes that dirty every pot in the house, this one barely messes up a baking dish. Win.

What You’ll Need (And My Occasional Cheeky Swaps)

6 bone-in, skin-on chicken thighs (I’ve totally used drumsticks too when thighs were MIA)
2 cups green olives, pitted and roughly chopped (Castelvetrano are my favorite, but whatever’s in the jar works; Grandma always went with cheap Spanish ones, and honestly? Still delicious)
4 garlic cloves, smashed (sometimes I just use garlic powder, no shame)
1 large onion, sliced (red or yellow, or that half an onion lingering in the crisper—don’t overthink it)
1 lemon, sliced thin (or a splash of bottled lemon juice if you forgot to buy lemons, like I always do)
1/3 cup olive oil (I hardly ever measure this; just glug it over)
1/2 cup chicken broth or water (I once used white wine, and it was… wow)
1 tsp dried oregano (fresh is nice but not essential)
Salt and pepper, to taste (but go easy, olives are salty)

Here’s How I Make It (Give or Take)

Preheat your oven to 400°F (about 200°C). I usually start preheating before I remember to clear the counter—just makes it feel like I’m getting somewhere.
Grab a big baking dish or roasting pan. If yours is a bit small, squeeze everything in. It’ll work. Layer the onion slices and garlic across the bottom. This is where I usually sneak a taste of raw onion, then immediately regret it.
Scatter the chopped olives and lemon slices over the onions, then lay the chicken thighs skin-side up on top. It’ll look a little wild, but trust me, it sorts itself out in the oven.
Drizzle everything with olive oil—don’t be shy. Sprinkle oregano, then season the chicken with salt and pepper (I sometimes get distracted and oversalt. Honestly, it’s fine if you do—just drink more water?).
Pour the broth (or wine, water, whatever’s handy) around the chicken, not over, so the skin gets crispy.
Pop it in the oven, uncovered, and roast for about 40-45 minutes. If your chicken pieces are bigger or piled on top of each other like a game of Tetris, give it an extra ten minutes just to be safe. The skin should get golden and a bit bubbly.
This is where I sometimes poke the chicken with a fork because I can’t remember how to tell if it’s cooked. You want the juices to run clear. Or, if you’re fancy, use a thermometer (165°F in the thickest part—I always have to Google this, too).
Let it rest for a few minutes so the juices calm down. (Cue me trying to keep everyone from picking at it too soon.) Then serve it right from the pan. Less washing up, more flavor.

Little Notes (From Someone Who’s Made All the Mistakes)

If your olives are super salty, give them a quick rinse. I didn’t the first time and, well, my lips puckered for a week.
I once used boneless, skinless chicken—totally fine, but you miss out on that crispy skin magic. Up to you.
Sometimes I just dump everything in a zip-top bag in the morning, let it marinate, and it tastes even better. Or maybe I’m just telling myself that to justify not prepping at dinnertime.

Variations I’ve Tried (And One That Flopped)

Added cherry tomatoes for extra juiciness—yum. Actually, they burst and made the sauce even better.
Swapped in black olives, but the flavor just wasn’t as punchy (though still edible, so don’t toss your black olives!).
Once tried adding capers and, honestly, it was too much salt. Maybe less is more here.
I thought about tossing in potatoes, but they took forever to cook, and I got hangry. Next time, I’d parboil them first.

Equipment I Use (But Here’s How to Improvise)

A roasting pan or baking dish—my old Pyrex has seen better days, but anything oven-safe will do.
If you don’t have one, a deep cake tin or even a Dutch oven (lid off) works. I once used a big cast iron skillet, and it turned out just fine.
Tongs are handy for moving the chicken, but I’ve definitely just used a big spoon or even my hands (careful, it’s hot!).

How I Store It (If It Lasts That Long)

I pop leftovers in a lidded container and stick them in the fridge—should be good for two or three days. That said, honestly, in my house it never lasts more than a day because someone (not naming names) sneaks down for a midnight snack. If you want to freeze it, take the chicken off the bone first—it just reheats more evenly.

Serving It Up (My Family’s Way)

We usually pile everything over a heap of fluffy rice or some crusty bread (to mop up the sauce, of course). Sometimes I’ll throw together a quick salad—mostly so I can say, “Hey, look, vegetables!” My cousin insists it must be eaten with herby couscous, but I think she just likes making things complicated.

Pro Tips—AKA What I’ve Learned the Hard Way

Don’t rush the roasting. I once tried to crank the heat to “get dinner done faster” and ended up with dry chicken and soggy skin. Not worth it. Patience is the secret ingredient—even if it’s not my strong suit.
Actually, I find it works better if you leave a little space between the chicken pieces; cramming them together makes them steam more than roast.

Answering People’s Real-Life Chicken Questions

Can I use boneless chicken breasts? Sure, but keep an eye on the time—they cook quicker and can dry out. I’d shave off about 10 minutes and check early. On second thought, thighs just have more flavor, but whatever you’ve got!
Is this super salty? It can be, if you’re heavy-handed with the olives or salt. I’ve learned to taste the broth before pouring it in (sometimes I forget, though!).
What kind of olives do you use? Castelvetrano if I’m feeling fancy, but whatever jar is lurking in the fridge is fine. Spanish manzanillas are cheap and cheerful.
Can I make it ahead? Yes! I think this tastes better the next day. The flavors meld, and the olives get all mellow and lovely.
What do I do with leftovers? Shred the chicken and toss it through pasta, or stuff it in a pita with greens and yogurt. Or just eat it cold, straight from the fridge. No one’s judging here.
Why’s my chicken not crispy? Could be too much liquid or too tightly packed. Next time, leave it uncovered and give the chicken room to breathe.

Off on a Tangent (Sort Of)

Weirdly enough, the combo of chicken and green olives reminds me of this little café in Lisbon I once stumbled into after getting entirely lost (don’t trust me with directions). They served something kind of like this and I’ve been chasing that flavor ever since. For anyone curious about olive varieties—because there are more than you’d think—this guide from Serious Eats is genuinely useful.

Anyway, if you end up making this and it becomes your new comfort food, I’m not taking any responsibility when you start buying olives in bulk.

Oven-Baked Chicken with Green Olives