Does your family beg for takeout when they hear that chicken is on the menu again? One taste of our One-Pot Chicken recipe with Kalamata Olives and they’ll be asking for seconds!
1 cup pitted Kalamata olives, drained, halved (½ cup brine reserved)
1 cup Greek yogurt

5 cloves garlic, peeled and smashed

3 lemons, 1 zested and juiced, 2 sliced into rounds
1 bunch oregano, fresh

1 chicken, cut into 8 pieces

1-2 pounds red baby potatoes, quartered or halved depending on size
2 medium red onions, peeled, cut into wedges

2 tablespoons extra virgin olive oil

½ cup water
Salt & pepper to taste
Recipe, content, and photo courtesy of Food Match. For more recipes, visit Food Match.
Margaret says: Haven’t tried this yet and it looks delicious but I have a question: baby potatoes are in the oven at 450 F. for over an hour? I’m thinking 450 F. for 45 minutes for the chicken will be a challenge to avoid burning. None of the comments reflected this issue so it’s probably not a problem but let me know if possible and thanks 🙂
KS says: Great one pan meal. Used chicken thighs as that’s what I had on hand – flavors were great, not overwhelmed by the olives but the right balance with the lemons. Will definitely make this again.
Jess E says: Next time I will skip/reduce the water and hope the veggies get nicely caramelized.
Sally K says: Just delicious, prepared it just as written. Will go into rotation, particularly on cooler evenings!
Denton says: Looks good
Jessica says: My husband loved this dish, it’s a keeper
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