Martha Stewart Braised Chicken with Potatoes, Olives, and Lemon

Martha Stewart braised chicken with potatoes, olives, and lemon is a juicy one-pot dinner with chicken thighs, fingerling potatoes and green olives that comes together in 40 minutes. It's an easy one-pan chicken dinner for busy weeknights, Sunday supper or cozy gatherings, and it finishes in the oven.

Brown the chicken skin side down for a full 5 minutes before anything else goes in the pan, because that crisp, golden skin is where the flavor starts. Skip it and the skin turns pale and soft in the oven, and the sauce loses its deep roasted taste.

Martha builds the sauce right in the skillet by simmering the stock with smashed garlic, olives, lemon wedges and thyme, so the whole pan tastes zesty and briny. She then thickens it at the end with a little cornstarch mixed into the remaining stock, which gives you a glossy sauce without any extra pots.

Martha Stewart Braised Chicken with Potatoes, Olives, and Lemon

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

520

kcal

Crisp-skinned chicken thighs roast over tender potatoes in a lemony, olive-studded pan sauce. A quick cornstarch slurry at the end turns the juices into a glossy sauce that clings to every bite.

Ingredients

• 2 1/4 pounds bone-in, skin-on chicken thighs
  

• Coarse salt
  

• 1 tablespoon extra-virgin olive oil
  

• 1 1/4 cups chicken stock
  

• 12 ounces baby fingerling potatoes or halved small potatoes
  

• 5 garlic cloves, smashed and peeled
  

• 1/2 cup green olives, such as Cerignola, pitted if desired
  

• 1 small lemon, washed well, cut into wedges
  

• 6 thyme sprigs
  

• 1 teaspoon cornstarch
  

Directions

• Preheat and brown chicken: Preheat the oven to 450°F and season 2 1/4 pounds bone-in, skin-on chicken thighs with coarse salt. Heat a large cast iron skillet over medium-high heat, swirl in 1 tablespoon olive oil, then cook the chicken skin side down for about 5 minutes until browned.
• Flip and push aside: Flip the chicken so the skin side faces up, then push it to one side of the skillet. That leaves room in the pan for the liquid and potatoes.
• Add stock and potatoes: Pour in 1 cup of the chicken stock and add 1/2 teaspoon salt. Add 12 ounces baby fingerling potatoes to the liquid, then bring everything to a boil.
• Add the flavorings: Add 5 smashed garlic cloves, 1/2 cup green olives, the lemon wedges and 6 thyme sprigs to the liquid. Return the pan to a boil so the flavors start mingling right away.
• Roast in the oven: Transfer the skillet to the oven and roast for about 30 minutes. Stir the potatoes halfway through, and pull the pan out once the potatoes are tender and the chicken is cooked through.
• Thicken the sauce: Return the skillet to the stove, then mix 1 teaspoon cornstarch with the remaining 1/4 cup stock and stir it into the pan. Bring it to a boil until the sauce thickens, then serve immediately.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, OXO 11-inch balloon whisk, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use boneless chicken thighs instead?

You can, but the dish won't be quite as good, since the bones and skin add flavor and keep the meat juicy. If you go boneless, check the chicken after about 20 minutes in the oven, because it cooks faster.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven or covered skillet so the potatoes and sauce stay moist.

Can I make this ahead?

The dish is best served right after it's finished, since the skin is crispest and the sauce is at its best. You can save time by smashing the garlic, cutting the lemon and measuring the stock ahead of time, which leaves just the cooking.

What can I use if I don't have a cast iron skillet?

Any large, heavy ovenproof skillet works, as long as it can go from the stovetop into a 450°F oven. A Dutch oven or a wide braiser also works, though a wider pan crisps the skin better.

What's the most common mistake with this recipe?

Crowding the pan or skipping the browning is the usual problem, since pale chicken skin never crisps in the oven. Give the thighs the full 5 minutes skin side down and don't move them around while they brown.