Description
This One-Pan Mediterranean Chicken with Olives and Artichokes is a vibrant, flavorful dish combining juicy chicken thighs with briny Kalamata olives, tender artichoke hearts, and sweet cherry tomatoes. It’s seasoned with aromatic herbs and spices, then finished with a bright touch of lemon, making for a simple yet elegant meal perfect for a weeknight dinner or casual entertaining.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (approximately 1.25 pounds)
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Vegetables and Aromatics
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 0.5 cup pitted Kalamata olives
Liquids and Garnish
- 2 tablespoons extra virgin olive oil
- 0.5 cup low-sodium chicken broth
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the chicken.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. Season them evenly on both sides with sea salt, black pepper, dried oregano, dried thyme, and smoked paprika.
- Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for an additional 2 minutes on the other side.
- Sauté Vegetables: Add the sliced red onion, red bell pepper, and minced garlic to the skillet with the chicken. Sauté these ingredients for 2-3 minutes until fragrant and slightly softened.
- Add Remaining Vegetables: Stir in the quartered artichoke hearts, halved cherry tomatoes, and pitted Kalamata olives. Cook everything together for another 2 minutes to meld the flavors.
- Deglaze the Pan: Pour in the low-sodium chicken broth and the lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. This adds depth to the sauce.
- Bake the Chicken: Arrange the chicken thighs back skin-side up if you moved them. Sprinkle with lemon zest and transfer the skillet to the preheated oven. Bake uncovered for 25 minutes, or until the chicken is fully cooked through and juices run clear.
- Garnish and Serve: Once baked, remove the skillet from the oven, sprinkle fresh chopped parsley over the top, and serve your Mediterranean chicken hot with the vegetable and olive mixture.
Notes
- For crispier skin, ensure the chicken is patted very dry before seasoning and searing.
- You can substitute fresh artichoke hearts if preferred; just adjust the cooking time accordingly as fresh ones will need slightly longer to soften.
- Serve this dish with crusty bread or over couscous or rice to soak up the flavorful pan sauce.
- Use low-sodium chicken broth to control saltiness, especially due to the briny olives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or oven.
