Ingredients
Marinade Ingredients
- 2 Tablespoons chopped fresh sage (or 1/2 teaspoon ground sage)
- 2 Tablespoons lemon juice
- 1 teaspoon minced garlic (about 2 cloves)
- 1/2 teaspoon onion powder or 1/4 cup chopped onion
- 1/3 cup olive oil (increase to 1/2 cup if blending with fresh onion)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 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)
Chicken and Toppings
- 1 1/2 lbs skinless chicken thighs (or adjust marinating time for chicken breasts)
- 1/2 cup pitted green olives
- 1/4 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 smooth and fully combined.
- Add Olive Oil to Marinade: With the blender running on low speed, slowly drizzle in the olive oil until the marinade becomes creamy and smooth in texture.
- Reserve Marinade for Basting: Before adding the raw chicken, set aside about 2 tablespoons of the marinade to use later for basting during cooking.
- Pat Chicken Dry: Use paper towels to thoroughly dry the chicken thighs, which helps achieve a better sear.
- Marinate Chicken: Place chicken in a large bowl or casserole dish and pour the marinade over it. Toss to coat all pieces evenly. Alternatively, use a resealable plastic bag to marinate. Cover and refrigerate for at least 30 minutes, up to 24 hours, for best flavor. If using chicken breasts, marinate for at least 1 hour.
- Preheat Oven: Set your oven to 400°F (204°C).
- Sear Chicken and Onions: Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Add sliced onions and chicken thighs. Sear for 3-4 minutes until the chicken turns golden brown.
- Flip and Baste: Turn the chicken over, baste with the reserved marinade, and cook for another 2-3 minutes.
- Add Olives and Lemon Slices: Scatter the green olives around the chicken in the skillet and place lemon slices atop each piece. Season with additional salt and pepper to taste.
- Roast in Oven: Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the internal temperature reaches 165°F (74°C). Check temperature at 20 minutes to monitor progress. For thicker chicken breasts, roast 30-35 minutes.
- Optional Broil for Crispiness: For a crisper finish, place the skillet on the top oven rack and broil for 2-3 minutes to lightly char the lemons and develop a golden crust on the chicken.
- Rest the Chicken: Remove from the oven and let the chicken rest in the skillet for 5-10 minutes before serving, allowing juices to redistribute.
- Garnish and Serve: Optionally garnish with chopped parsley for added color and freshness.
- Storage: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days.
Notes
- Using fresh sage enhances flavor, but ground sage is a convenient substitute.
- If using fresh chopped onion in the marinade, increase olive oil to 1/2 cup for better blending.
- Patting the chicken dry before searing is essential to get a good golden crust.
- Marinating times vary: chicken thighs require at least 30 minutes, chicken breasts should marinate at least 1 hour for best flavor.
- Check chicken’s internal temperature with a meat thermometer to ensure food safety (165°F).
- Broiling is optional but adds a nice crisp texture and charred lemon flavor.
- Leftovers keep well refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
