Vibrant Mediterranean Chicken Skillet with Lemon and Olives

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon dried oregano
• 1 lemon, sliced
• 1 cup green olives, pitted and halved
• 1 cup cherry tomatoes, halved
• 1 cup chicken broth, low-sodium
• 2 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped

Method

1. 01
   Season the chicken thighs with salt, pepper, and dried oregano on both sides.
2. 02
   Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and cook until the skin is crispy and golden brown, about 5-7 minutes.
3. 03
   Flip the chicken thighs and add the lemon slices to the skillet. Continue to cook for another 5 minutes until the chicken is browned on the other side.
4. 04
   Remove the chicken and lemon slices from the skillet and set them aside on a plate.
5. 05
   In the same skillet, add the olives, cherry tomatoes, and capers. Sauté for 3-4 minutes until the tomatoes start to soften.
6. 06
   Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
7. 07
   Return the chicken and lemon slices to the skillet, nestling them among the olives and tomatoes. Cover and cook for another 10 minutes until the chicken is cooked through.
8. 08
   Garnish with fresh parsley before serving.