One-Pot Chicken Drumsticks With Olives and Lemon

Looking for an easy, flavorful chicken dinner the whole family will enjoy? These tender chicken drumsticks are simmered with green olives, garlic, onions, and warm spices in a rich, savory sauce, with fresh lemon adding just the right amount of brightness.

The recipe is simple: sear the chicken until golden, add the remaining ingredients, and let everything simmer together until the meat is tender and full of flavor. The lemon juice is added toward the end, so you can adjust the tanginess to your family's taste.

Serve with rice, couscous, or mashed potatoes to soak up the delicious sauce.

Ingredients (Serves 4)

• 8 chicken drumsticks

• 2 tablespoons olive oil

• 2 medium onions, thinly sliced

• 5 garlic cloves, sliced

• 9 oz (250 g) pitted green olives, drained and rinsed

• ½ lemon, thinly sliced, seeds removed

• 1–2 tablespoons freshly squeezed lemon juice, to taste

• 1 teaspoon turmeric

• ½ teaspoon ground cumin

• ½ teaspoon sweet paprika

• ¼ teaspoon black pepper

• Salt, to taste

• 1½ cups hot water, plus more if needed

• A handful of fresh cilantro or parsley, chopped

Instructions

1. Brown the chicken. Pat the drumsticks dry with paper towels. Heat the olive oil in a large, wide pot over medium-high heat. Working in two batches, sear the drumsticks for about 3–4 minutes per side, until golden brown. Transfer to a plate. The chicken will finish cooking later in the sauce.

2. Sauté the onions and spices. Add the sliced onions to the same pot and cook over medium heat for about 8 minutes, stirring occasionally, until softened and beginning to turn golden. Add the garlic, turmeric, cumin, paprika, and black pepper. Stir for another 30 seconds, until fragrant.

3. Add the chicken and olives. Pour in the hot water, gently scraping the bottom of the pot with a wooden spoon to release the flavorful browned bits. Return the drumsticks to the pot and add the green olives. The liquid should reach approximately halfway up the chicken. Add a little more water if necessary.

4. Simmer until tender. Bring the liquid to a boil, then reduce the heat to low and cover the pot. Simmer gently for about 40 minutes, turning the drumsticks halfway through and checking occasionally that there is enough sauce in the pot.

5. Add the lemon slices. Arrange the lemon slices around the chicken and continue cooking for approximately 20 minutes, until the drumsticks are tender and fully cooked. The chicken should reach an internal temperature of at least 165°F (74°C).

6. Finish the sauce. If the sauce is too thin, remove the lid and let it simmer for a few minutes until slightly reduced. Stir in 1 tablespoon of lemon juice, taste, and add more if you prefer a brighter, tangier flavor. Add salt only after tasting, as the olives already contribute plenty of salt.

7. Garnish and serve. Sprinkle with freshly chopped cilantro or parsley and serve warm, spooning the flavorful olive and lemon sauce over the chicken.

Tips for the Best Chicken With Olives and Lemon

For a milder flavor, start with just 1 tablespoon of lemon juice and add more gradually. Rinsing the olives before cooking also helps prevent the sauce from becoming overly salty.

If you're preparing this dish for children who prefer less tangy flavors, you can serve their portions before adding the extra lemon juice.

This comforting one-pot chicken dish pairs especially well with fluffy rice, couscous, or mashed potatoes, making it an easy choice for a family dinner or Shabbat meal.