Golden, juicy chicken thighs meet the sweetness of roasted peaches and the briny bite of Castelvetrano olives in this vibrant, one-skillet meal. Bright with lemon and a touch of heat, it’s an effortless dish that brings summer flavor to the table any time of year! 

Servings: 4
Ready in: 35 minutes

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 teaspoon lemon zest
• 4 shallots, halved
• 2 peaches, cut into wedges
• ½ cup pitted Castelvetrano olives, halved
• ½ teaspoon red pepper flakes
• 2 tablespoons lemon juice
• 1 tablespoon chopped thyme

Instructions:

1. Preheat the oven to 425°F. Sprinkle chicken all over with salt, pepper, and lemon zest.
2. Heat one tbsp. of oil in a very large ovenproof skillet, over medium high heat. Add chicken, skin side down, and cook for 4 minutes or until golden brown. Flip chicken and cook for 4 minutes. 
3. Add shallots, peaches, olives, a pinch of salt, red pepper flakes, and 2 tbsp. of olive oil to the skillet. 
4. Transfer to the oven and cook for 15-20 minutes or until the chicken is done. Sprinkle with thyme, and drizzle with lemon juice.

Tip: For extra-crispy chicken skin, pat the thighs completely dry with paper towels before seasoning and searing. Starting with dry skin helps the fat render more quickly, and gives you that golden, crackly finish!

Download the recipe here!