Lemon Sage Chicken Thighs Recipe

Five roasted chicken thighs in a cast iron skillet surrounded with green olives.

Lemon Sage Chicken Thighs Recipe

Prepare these easy lemon sage chicken thighs with onions and olives in a single skillet for a quick, light, and savory weeknight meal!

Diet Gluten-Free, Low-Carb, Dairy-Free, Whole30

Prep Time 10

Cook Time 25

Rest Time 30

Total Time 1 5

Servings -5 servings

Author Lindsay Cotter

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 see notes
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 (be sure to set this portion aside BEFORE adding the raw chicken).

For the Chicken

Pat the chicken thighs extra dry with a paper towel to ensure a better sear.
Place the chicken in a large bowl or casserole dish and pour the marinade over it, tossing to coat evenly. Alternatively, you can marinate the chicken in a resealable plastic bag.
Cover and refrigerate for at least 30 minutes or up to 24 hours for best flavor. If using chicken breasts, marinate for at least 1 hour.
Preheat your oven to 400°F.
Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
Add the sliced onions and chicken thighs to the skillet, searing for 3-4 minutes until golden brown.
Flip the chicken, baste with the reserved marinade, and cook for another 2-3 minutes.
Scatter the olives around the chicken and place lemon slices on top of each piece. Season with additional salt and pepper to taste.
Transfer the skillet to the oven and roast for 25-30 minutes or until the internal temperature reaches 165°F. Check the temperature at 20 minutes to gauge progress.
For thicker chicken breasts, you may need to bake for 30-35 minutes.
For a crispier finish, place the pan on the top rack and broil for 2-3 minutes to lightly char the lemons and create a golden crust.
Remove from the oven and let the chicken rest for 5-10 minutes before serving.
Garnish with optional chopped parsley
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days.

Notes

Alternative Method: If you don’t have a blender or food processor, whisk the marinade ingredients in a bowl and substitute onion powder for the fresh onion.

Marinade Tips: If you’re using fresh onion instead of onion powder in the marinade, lightly sauté it first before blending. This helps mellow the sharp bite. You can also increase the olive oil to ½ cup to smooth out the texture and balance any bitterness.

Substitutions: I recommend using chicken thighs for their juiciness and the light marinade complements their higher fat content. However, if using chicken breast, pound the meat to an even thickness to ensure consistent cooking.

Cooking Tips: For a deeper sear, ensure the chicken is thoroughly dry before adding it to the pan. You can then baste the chicken reserved marinade if needed.

Storage Tips: This dish freezes well! Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. To reheat: Warm in a skillet over medium heat with a splash of broth or water to keep it juicy, or reheat in a 350ºF oven for about 10–15 minutes until heated through.

Nutrition