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!

Recipe by Lindsay Cotter on April 15, 2025

Prep time: PT40M

Cook time: PT25M

Total time: PT1H5M

Rating

4.9 stars ( reviews)

Keywords

lemon sage chicken, baked chicken and lemon, sage chicken recipe

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 (see notes)
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)
1 1/2 lbs skinless chicken thighs (see notes for chicken breast adjustments)
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

Cuisine

American

Steps

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.

Nutitrion

Serving Size: 4 ounces
Calories: 250 calories
Carbohydrates: 2.5g
Protein: 25g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 80mg
Sugar: 1g

Reviews

slope on 2018-03-28 (5 stars):
Thanks for sharing.I hope you continue to have such quality articles to share with everyone! I believe there will be many people who share my views when they read this article from you!
Slither io on 2018-05-04 (5 stars):
Thanks for the information your article brings. I see the novelty of your writing, I will share it for everyone to read together. I look forward to reading many articles from you.
درمان قطعی بواسیر on 2018-12-14 (4 stars):
Hi! Thanks for sharing.
Bill on 2019-01-06 (5 stars):
This turned out great. I like the olives. I used skinless chicken thighs. I served it with corn on the cob and green beans, and the corn was good dipped in the sauce. I will be making this again.
Fernanda on 2019-08-21 (5 stars):
Really simple recipe, came out great! I had to leave my chicken in a little longer because they were bone in chicken thighs.
Lindsay on 2019-10-16 (5 stars):
I would love to use the marinade in my dish because there wasn’t enough to cover the chicken breast and reserve. You say “either way, can’t go wrong” so I am pouring some of the marinade on top to cook with the chicken and we will see how it turns out. Excited because it smells lovely!
Shanna on 2019-09-29 (5 stars):
This was delicious! Used some chicken breast tenderloins and bought a few fancy-pants from the grocery store olive bat. Even using breast meat, the chicken was tender and the entire dish was full of flavor. Thanks, Lindsay!
Paul Davis on 2020-01-08 (5 stars):
Delicious. Used skinfree chicken thighs and baked with carrots and onions instead of olives. Used extra marinade and chicken stock to make pan gravy. Served with steamed peas and beans. Thanks for recipe will be one of my regular monthlies now. Will try your other recipes also. Cheers
Jan on 2021-01-14 (5 stars):
I made this recipe last night. It turned out so amazingly well! My husband and I were very impressed by the combinations of flavours. Will make again and will marinate for a longer period of time. Excellent recipe!!
Nicole on 2021-09-25 (5 stars):
Made this tonight and it was delicious! The recipe is very easy to follow and I love how little clean up there was after cooking. I doubled the marinade quantities and used whole grain Dijon, fresh sage from the garden, and lots of lemon and garlic. Instead of olives, I used capers. The result was warm yet tangy, and reminded me a little of chicken piccata. I paired the chicken with some roasted squash and home made eggless Caesar salad, with lots of lemon and capers. Can you tell I love lemon and capers?? Beautiful, flavourful, easy dinner that everyone loved! Thanks, will be making again! *Chefs kiss*
Kris on 2022-07-28 (5 stars):
Wow this was so good, I’ve literally never left a review in my entire life but I had to. Tysm!! Will be making again for my bf’s whole family, they’ll definitely be impressed.
Maria on 2024-06-18 (5 stars):
This chicken was easy to make and delicious!
kjow on 2025-10-04 (5 stars):
Made exactly as written except with skin-on, bone-in thighs, which I marinated for just over 30 hours. I naturally had to bake it a bit longer, and was surprised how crispy the skin turned out, which is rare with a long marinating time. I had an unexpectedly large crop of sage, which I have heretofore have only used with pork, so was pleased to use it with chicken. Holy cow, it was amazingly delightful. Thank you so much, can't wait to make it again.