Juicy, bone-in thighs and a buttery olive sauce are the perfect pairing! On the table in under an hour, chicken and olives is simple enough for busy weeknights, yet elegant enough to be served at your next dinner party.
In a small bowl, combine the salt, black pepper, and cayenne. In another small bowl, mix together the garlic powder, onion powder, smoked paprika, cumin, and Italian seasoning.
Pat the chicken dry with paper towels. Evenly sprinkle the salt mixture on the skin side, then turn the chicken over and sprinkle the other side with the garlic powder mixture.
In a large heavy skillet, heat the oil over high heat. Place the chicken in the pan, until the skin is golden, about 5 minutes. Reduce the heat to medium, flip the chicken over and cook for2 more minutes.
Remove the chicken to a plate. Add the shallots to the skillet and cook, stirring occasionally until golden, about2 minutes. Add the Castelvetrano and Kalamata olives and cook 1 minute.
Deglaze the pan with the broth, stirring and scraping the bottom to loosen any browned bits. Add the lemon zest and juice and simmer until slightly reduced, 5 minutes.
Return the chicken to the skillet and cover with a lid. Reduce the heat to medium-low and cook until the chicken is cooked through and an instant read thermometer registers 165°F when inserted in the thickest part of the chicken away from the bone, 8 to 10 minutes.
Remove from the heat, add the butter and parsley, stirring until the butter melts and the sauce is creamy.
If you can’t find Castelvetrano olives, try using pimento-stuffed green olives instead.
Although not entirely necessary, adding a bit of the salty brine from the Kalamata olive jar really boosts the flavor in this dish.