Braised Chicken Thighs with Olives and Lemon

Why This Is Strictly Keto

Chicken thighs, olive oil, olives and lemon keep this Mediterranean braise rich in healthy fat and low in carbs. There is no flour dredge or sweet sauce — the pan juices reduce naturally into a savory, tangy gravy.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lb)
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 lemon, sliced into thin rounds, seeds removed
• 8 cloves garlic, peeled and lightly smashed
• 1 cup pitted green olives
• 1/2 cup chicken bone broth
• Juice of 1/2 lemon
• 4 sprigs fresh thyme

Instructions

1. Season and preheat: Preheat the oven to 375°F (190°C). Pat the chicken dry and season both sides with salt and pepper.

2. Sear the chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the thighs skin-side down 6–8 minutes until deeply golden, then remove to a plate.

3. Build the base: Pour off all but 2 tablespoons of fat. Cook the onion and lemon slices for 5 minutes until softened, then add the garlic and thyme for 1 minute.

4. Braise: Pour in the broth and lemon juice and scrape up the browned bits. Nestle the chicken skin-side up in the pan, scatter in the olives, and transfer to the oven.

5. Finish: Bake 35–40 minutes, until the thighs reach 175°F (80°C) and the skin is crisp. Rest 5 minutes and spoon the pan juices over the top.

Nutritional Info (per serving, approximate)

Tips

• Keep the skin above the liquid while braising so it stays crisp.
• Rinse briny olives if you prefer a milder sauce.
• Serve with sautéed spinach or roasted cauliflower to soak up the juices.