Ingredients
For the Marinade
- 2 Tablespoons chopped fresh sage (or ½ teaspoon ground sage)
- 2 Tablespoons lemon juice
- 1 teaspoon minced garlic (about 2 cloves)
- ½ teaspoon onion powder or ¼ cup chopped onion
- ⅓ cup olive oil (increase to ½ cup if blending with fresh onion)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 1 Tablespoon Dijon mustard or honey mustard (if using Dijon, add 1 teaspoon honey)
- 1 teaspoon lemon zest (optional, but recommended for extra brightness)
For the Pan
- 1 ½ lbs skinless chicken thighs (see notes for chicken breast adjustments)
- ½ cup pitted green olives
- ¼ cup sliced yellow onion
- Lemon slices for topping
- Kosher salt and pepper, to taste
- 1 Tablespoon olive oil for searing
Instructions
- Prepare Lemon Sage Sauce (Marinade): In a blender or food processor, combine sage, lemon juice, lemon zest (if using), onion, garlic, paprika, salt, pepper, and mustard. Blend until combined. With the blender running on low, slowly drizzle in the olive oil until the marinade is creamy and smooth. Reserve about 2 tablespoons of the marinade for basting before adding raw chicken.
- Marinate the Chicken: Pat chicken thighs dry with paper towels. Place chicken in a large bowl or casserole dish and pour marinade over it, tossing to coat evenly. Alternatively, marinate in a resealable plastic bag. Cover and refrigerate for at least 30 minutes or up to 24 hours. For chicken breasts, marinate at least 1 hour for best flavor.
- Preheat Oven and Sear Chicken: Preheat oven to 400°F. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add sliced onions and chicken thighs, searing for 3-4 minutes until golden brown.
- Baste and Add Olives: Flip chicken pieces, baste with reserved marinade, and cook for another 2-3 minutes. Scatter olives around the chicken and place lemon slices on top of each piece. Season with additional salt and pepper to taste.
- Roast in Oven: Transfer skillet to oven and roast for 25-30 minutes or until the internal temperature reaches 165°F. Check temperature at 20 minutes to monitor progress. For thicker chicken breasts, bake 30-35 minutes.
- Optional Crisp Finish: For a crispier crust, place pan on top rack and broil for 2-3 minutes to lightly char lemons and create golden crust.
- Rest and Serve: Remove skillet from oven and let chicken rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.
- Storage: Store leftover chicken and sauce in airtight container in refrigerator for up to 4 days.
Notes
- If using fresh onion in the marinade, increase olive oil to ½ cup for best consistency.
- Chicken breasts can be used instead of thighs; marinate longer and adjust cooking time accordingly.
- Patting chicken dry before searing ensures a better, golden crust.
- Use an oven-safe skillet for easy transfer from stovetop to oven.
- Internal temperature for cooked chicken should reach 165°F for safety and tenderness.
- For extra brightness, lemon zest in the marinade is recommended but optional.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
