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Lemon Thyme Chicken Thighs with Roasted Fennel & Olives Recipe

Lemon Thyme Chicken Thighs with Roasted Fennel & Olives Recipe
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★★★★★

5 from 17 reviews

This easy and flavorful Lemon Thyme Chicken Thighs with Roasted Fennel & Olives recipe features juicy, crispy-skinned chicken marinated in lemon, garlic, and thyme, roasted alongside tender fennel and briny olives. Perfect for a weeknight dinner or a special occasion, this dish combines bright citrus notes with aromatic herbs and a savory Mediterranean twist.

Ingredients

Scale

For the Chicken

  • 6 bone-in, skin-on chicken thighs
  • 3 tbsp olive oil
  • Zest and juice of 1 large lemon
  • 3 cloves garlic, minced
  • 1½ tsp fresh thyme leaves (or ¾ tsp dried thyme)
  • ½ tsp smoked paprika
  • Salt and black pepper to taste

For the Roasted Fennel & Olives

  • 2 large fennel bulbs, sliced into wedges
  • ¾ cup green or Kalamata olives, pitted
  • 1½ tbsp olive oil
  • Salt and black pepper to taste

Optional Garnish

  • Fresh thyme sprigs
  • Extra lemon wedges

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the chicken and vegetables to perfection.
  2. Season the Chicken: In a large bowl, combine olive oil, lemon zest, lemon juice, minced garlic, fresh thyme leaves, smoked paprika, salt, and black pepper. Add the chicken thighs and rub the marinade thoroughly over the skin and meat to coat them evenly.
  3. Prepare the Vegetables: Place the sliced fennel wedges on a large baking sheet or roasting pan. Drizzle with olive oil and season with salt and black pepper. Toss to coat the fennel well. Scatter the pitted olives evenly over the fennel.
  4. Assemble: Nestle the seasoned chicken thighs skin-side up among the fennel and olives on the pan. Pour any remaining marinade over the top to enhance flavor.
  5. Roast: Roast uncovered in the preheated oven for 40 to 45 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C). For extra crispiness, broil the chicken for 2 to 3 minutes at the end, watching carefully to prevent burning.
  6. Rest & Serve: Remove the pan from the oven and let the chicken rest for 5 minutes. Garnish with fresh thyme sprigs and serve with extra lemon wedges on the side for squeezing.

Notes

  • Bone-in, skin-on chicken thighs deliver the best flavor and juiciness for this recipe.
  • Use fresh thyme if possible for a more vibrant herbal note; dried thyme works well too.
  • Feel free to use either green or Kalamata olives based on your preferred briny flavor.
  • Broiling at the end is optional but recommended for crispier skin.
  • Check the internal temperature with a meat thermometer to ensure safety and juiciness.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

Nutrition

Keywords: chicken thighs, lemon thyme chicken, roasted fennel, olives, Mediterranean chicken, easy dinner, one-pan meal, roasted vegetables

Find it online: https://maicook.com/lemon-thyme-chicken-thighs-with-roasted-fennel-and-olives-recipe/