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Overhead view cast iron skillet filled with baked chicken thighs with lemon sage marinade

Lemon Sage baked Chicken with Olives

  • Author: Lindsay Cotter
  • Total Time: 90 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


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


Units Scale

For the Lemon Sage Sauce (Marinade)

  • 2 Tablespoons chopped fresh sage (or 1/2 teaspoon ground sage)
  • 2 Tablespoons lemon juice
  • 1 teaspoon minced garlic- 2 cloves
  • 1/2 teaspoon onion powder or 1/4 cup chopped onion
  • 1/31/2 cup olive oil. If you are using fresh onion, use the 1/2 cup oil to blend more evenly
  • 1/4 teaspoon kosher salt or fine sea salt
  • Crushed black pepper to taste
  • 1/4 teaspoon paprika
  • 1 Tablespoon dijon mustard or honey mustard
  • Optional – 1 teaspoon lemon zest

For the Pan:

  • 1 1/2 lbs skinless chicken thighs (see notes)
  • 30 grams (about 6-8 whole) pitted green olives
  • 1/4 of onion, sliced
  • Lemon slices to place on chicken
  • Black pepper, to taste


Prepare Lemon Sage Sauce (Marinade):

  1. 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).

For the Pan:

  1. Place cleaned/trimmed skinless chicken in large bowl or casserole dish.
  2. Pour the marinade over the chicken thighs or chicken breast. Reserve a small amount of marinade  for brushing chicken with marinade, once baked. (optional)
  3. Place chicken in fridge to marinate for at least 30 minutes or up to 2 hours.  If using chicken breasts,  marinade for at least 1 hour in fridge first.
  4. After the chicken has marinated, preheat oven to 400° F.
  5. 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.  Remove from heat.
  6. Add the olives around the chicken and lemon slices on top of each piece of chicken.
  7. Season with pepper.
  8. Bake/Roast for 25 -30 minutes or until internal temperature reaches 165°, checking internal temperature at 20 minutes to see progress. If using thick chicken breast, may have to cook longer.
  9. Broil last 2-3 minutes to create a crispy outside on the chicken and lemon slices on top.
  10. Remove and let sit for 8-10 minutes before serving.
  11. Optional –  Brush baked chicken with the reserved marinade


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.

Boneless chicken thighs work best. 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.

  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: oven
  • Cuisine: American


  • 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