Cotter Crunch

Healthy Gluten Free Recipes One Bite at a Time!

59 Comments

One Pan Lemon Sage Baked Chicken and Olives

Paleo IconPaleoDairy Free IconDairy FreeQuick Meals IconQuick Meals
Jump to RecipePrint Recipe

This One Pan Lemon Sage Baked Chicken with Green Olives is a quick healthy recipe to make over and over again. A zesty lemon sage marinade makes for a tender and juicy baked chicken dish! Plus the olives and onions give it a boost of nutrition and flavor! A paleo and whole 30 friendly recipes that’s great by itself or serve with extra veggies, rice, etc.

One Pan Lemon Sage Baked Chicken and Olives

 

One Pan Lemon Sage Baked Chicken and Olives. Aka, the most flavorful juicy one pan baked chicken recipe you’ve ever laid eyes on. Or so I like to think. I wish I could just pass you a fork (virtually) so you could taste . One day we will be able to do that. But for now, I will do my best to describe every burst of flavor that saturates this paleo dish.

Let’s begin with an overhead snapshot. Mmmk?

This One Pan Lemon Sage Baked Chicken and Olives in skillet

You see, this baked chicken is one of the very few chicken recipes I actually like. If you know me, you know chicken is like the least favorite dishes for me to eat. Not make, to eat. I am picky. So when I DO make chicken, it has to be … what’s the word I am looking for? Um… EPIC. Or it has to be so stinkin’  flavorful that it doesn’t taste like dry bland chicken.

Here are my very picky chicken favorites. Yes, I am allowed to be bias 100%.

And as you can see, every chicken recipe listed as some sort of marinade or topping to it. Yep, it’s all because of that saucy sauce (marinade). This One Pan Lemon Sage Baked Chicken and Olives is no different. That zesty lemon sage marinade is so heavenly and refreshing. It’s like Spring flavors “on fleek” and in a bowl. Well, almost spring that is. . so to speak.

 

Lemon Sage marinade Baked Chicken and Olives in

Now, let’s dive deep into detail about this springy marinade.

First of all, it’s SOOOOOO easy to make; simple ingredients, paleo and whole 30 friendly without effort. Yea to making food simple and healthy.

Sage leaves, salt, pepper, paprika, onion, mustard (honey or dijon), olive oil, garlic, and lemon!

Lemon Sage marinade ingredients

Blend it all together, pour over skinless chicken thighs or chicken breast, marinate for 15 minutes (or skip), and bake with green olives and extra onion slices! Then garnish with extra sage leaves, because they are so pretty.

Yep, that’s about it.

One Pan Lemon Sage Baked Chicken and Olives in skillet

You’ll get a superfood dish that’s rich in healthy fats, protein, vitamin C, vitamin E, and rich in anti-inflammatory properties.

Fun Nerdy Fact about Sage, Sage tea, and Sage oil. Did you know that research has shown that this beauty of an herb can increase brain performance and concentration? It’s also great for soothing digestion and boosting immunity (source). Ya, all the things I need on a Monday. Would you agree?

one pan lemon sage baked chicken with olives. Paleo, whole 30Notes about the recipe and lemon sage marinade:

  1. This marinade is quite tasty on many things! Pork, salmon, veggies, etc.  Stay tuned for another lemon sage marinade recipe coming up!
  2. Serve this baked chicken with roasted veggies, gluten free pasta, spiralized veggie noodles, quinoa, rice, or even broccoli rice.

Okay my little Spring chickens, let’s get cooking. Your new favorite baked Chicken Recipe awaits. And so does my brain power!

Lemon Sage Baked Chicken and Olives on a plate

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Lemon Sage baked Chicken with Olives

★★★★★

4.5 from 16 reviews
  • Author: Lindsay Cotter
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 90 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

One Pan Lemon Sage baked Chicken with Olives is a flavorful paleo dinner ready in under 40 minutes.

Scale

Ingredients

For the Lemon Sage Sauce (Marinade)

  • 2 tbsp chopped fresh sage (or 1/2 tsp ground sage)
  • 2 tbsp lemon juice
  • 1 tsp minced garlic- 2 cloves
  • 1/2 tsp onion powder or 1/4 c chopped onion
  •  1/3 c – 1/2 c olive oil. If you are using fresh onion, use the 1/2 c oil to blend more evenly
  • 1/4 tsp kosher salt or fine sea salt
  • Crushed black pepper to taste
  • 1/4 tsp paprika
  • 1 tbsp dijon mustard or honey mustard
  • optional – lemon zest (1 tsp)

For the Pan:

  • 1.15 lb skinless chicken thighs (see notes if using chicken breast)
  • 30 grams (about 6–8 whole) pitted green olives
  • 1/4 of onion, sliced
  • Lemon slices to place on chicken
  • Black pepper to taste

Instructions

  1. Prepare your lemon sage marinade. In blender or food processor, blend together sage, lemon juice, lemon zest, onion, garlic, olive oil, seasonings, and mustard. The marinade should be creamy and smooth (see notes if don’t have food processor).
  2. Place cleaned/trimmed skinless chicken in large bowl or casserole dish.
  3. Pour the marinade over the chicken thighs or chicken breast. Reserve a small amount of marinade  for brushing chicken with marinade, once baked. (optional)
  4. Place chicken in fridge to marinate for at least 30 minutes or up to 2 hours.  If you are using chicken breast,  marinade for at least 1 hour in fridge first.
  5. After the chicken has marinated, preheat oven to 400 F.
  6. Place the marinated chicken and sliced onion in an oven safe skillet. Brown chicken and onion on medium high for 3 -5 minutes, flip chicken once while browning cooking.  Remove from heat.
  7. Add the olives around the chicken and lemon slices on top of each piece of chicken.
  8. Season with pepper.
  9. Bake/Roast for 25 -30 minutes, checking internal temperature at 20 minutes to see progress. If you are using thick chicken breast, you might have to cook longer.
  10. Broil last 2-3 minutes to create a crispy outside on the chicken and lemon slices on top.
  11. Remove and let sit for 8-10 minutes before touching serving.
  12. Optional –  Brush baked chicken with the reserved marinade

Notes

If you don’t have a food processor to make the marinade, replace the chopped onion with onion powder and whisk ingredients together in small bowl until combined. Adjust taste as needed.

If your chicken thighs are larger than the palm of your hand, you can double the marinade and use enough to coat chicken and more. Save the marinade for dressings, dips, etc.

  • Category: Dinner
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 4 ounces
  • Calories: 250
  • Sugar: 1g
  • Fat: 13g
  • Saturated Fat: 2g
  • Carbohydrates: 2.5g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 80mg

Keywords: baked chicken, paleo, gluten free, low carb

Oh, final tid bits.

Research has shown that burning sage removes a whopping 94% of harmful bacteria in the air. It’s called smudging. Have you heard of this? Haha I dare not attempt it yet, but it does sound enticing for Spring Cleaning. Haha!

Favorite Chicken Marinade?

Cheers!

Lindsay Cotter - Cotter Crunch

Lemon sage marinated chicken bake with olives (paleo)

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

Have a question? Use ctrl+f or ⌘+f on your computer or the “find on page” function on your phone browser to search existing comments!

Reader Interactions

Comments

    Rate & Comment

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  13. flip diving says

    Thank you for your sharing. Thanks to this article I can learn more things. Expand your knowledge and abilities. Actually the article is very practical. Thank you!

    ★★★★★

    Reply

  14. slope says

    Thanks for sharing.I hope you continue to have such quality articles to share with everyone! I believe there will be many people who share my views when they read this article from you!

    ★★★★★

    Reply

  15. abcya says

    I enjoyed cooking and experimenting with new recipes. I will try the way you suggested. It’s not like I do. thank you for sharing. It will be better than what I do.

    ★★★★★

    Reply

  16. happy wheels says

    Thanks for your post! I think there are many other people who are interested in them just like me! How long does it take to complete this article? I have read through other blogs, but they are cumbersome and confusing. I hope you continue to have such quality articles to share!

    ★★★★★

    Reply

  17. Slither io says

    Thanks for the information your article brings. I see the novelty of your writing, I will share it for everyone to read together. I look forward to reading many articles from you.

    ★★★★★

    Reply

  19. vex 3 says

    Good article and knowledge for me! I found a lot of information here! This article is really good for all newbie here. Thank you for sharing with us!

    ★★★★★

    Reply

  20. Kelsey says

    Hi! Thanks for sharing. Tastes and smells delicious, however, it took about 45 minutes to reach 160 degrees internal temp.

    Reply

  21. Todd says

    Flavor is op-ed better if you marinate longer. However, the loooong preamble to the actual recipe is absurd and I don’t think there could be want more ads. Are these really cooking instructions? “Blend it all together, pour over skinless chicken thighs or chicken breast, marinate for 15 minutes (or skip), and bake with green olives and extra onion slices! Then garnish with extra sage leaves, because they are so pretty”. Marinate, or skip??? Breast or thigh?? Those are almost different animals! Cook, or eat raw?
    Absurd. Lazy. If you’re going to play foodie, respect your readers, this is just an ad page

    ★★

    Reply

  22. Bill says

    This turned out great. I like the olives. I used skinless chicken thighs. I served it with corn on the cob and green beans, and the corn was good dipped in the sauce. I will be making this again.

    ★★★★★

    Reply

  23. Sam says

    I really enjoyed this recipe. I did make a few changes like omitting the olives and salt (a family member has kidney disease so I have to limit sodium). I also used lemon sage from my herb garden and a bit more lemon juice (because I love lemons).
    I’d been looking for a recipe that I could use my lemon sage in and this one is a keeper. Thank you

    Reply

  24. Gillian Elizabeth Robb says

    The chicken is in the oven, and I’m sure it will be great, but the MARINADE! Oh my goodness, I am going to put this on everything! So sage-y and fragrant and awesome. Is there anything in the world that smells as good as lemon zest and sage?? Thank you so much!

    Reply

  25. Fernanda says

    Really simple recipe, came out great! I had to leave my chicken in a little longer because they were bone in chicken thighs.

    ★★★★★

    Reply

  26. Mary says

    Do u remove chicken from marinade before cooking- which is what you do when marinade something. If you do how can you serve marinade with the cooked chicken if it had raw chicken sitting in it??

    Reply

    • Dani says

      This is my question as well. Do you add the marinade in with the chicken to cook, or reserve some that you didn’t use to marinate raw chicken?

      Thanks

      Reply

  28. Kristen says

    The marinade barely made enough to coat the chicken. I would double it to actually cover and have enough juice to cook any veggies you add.

    Reply

  29. Paul Davis says

    Delicious. Used skinfree chicken thighs and baked with carrots and onions instead of olives. Used extra marinade and chicken stock to make pan gravy. Served with steamed peas and beans. Thanks for recipe will be one of my regular monthlies now. Will try your other recipes also. Cheers

    ★★★★

    Reply

freebie!

Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook

shares