Description
This One-Pan Mediterranean Chicken with Olives and Artichokes is a vibrant and flavorful dish perfect for a wholesome weeknight dinner. Juicy bone-in, skin-on chicken thighs are seasoned and seared before being combined with red onion, bell pepper, garlic, artichokes, cherry tomatoes, and Kalamata olives. Simmered with a bright lemon and herb-infused broth and finished in the oven, it’s a delightful balance of tangy, savory, and smoky flavors all cooked in a single skillet for easy cleanup.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (approximately 1.25 pounds)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
Vegetables & Aromatics
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 0.5 cup pitted Kalamata olives
Liquids & Oils
- 2 tablespoons extra virgin olive oil
- 0.5 cup low-sodium chicken broth
- Zest and juice of 1 lemon
Herbs & Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken in the final step.
- Season Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with sea salt, black pepper, dried oregano, dried thyme, and smoked paprika to infuse the meat with Mediterranean spices.
- Sear Chicken: Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for an additional 2 minutes, then remove from pan temporarily.
- Sauté Vegetables: In the same skillet, add the thinly sliced red onion, sliced red bell pepper, and minced garlic. Sauté for 2-3 minutes until the onion softens and the mixture becomes fragrant.
- Add Artichokes, Tomatoes, and Olives: Stir in the quartered artichoke hearts, halved cherry tomatoes, and pitted Kalamata olives. Cook for 2 minutes to warm through and combine flavors.
- Deglaze and Add Liquids: Pour in the low-sodium chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the skillet to enhance the sauce.
- Bake Chicken: Nestle the seared chicken thighs skin-side up back into the skillet on top of the vegetable mixture. Sprinkle the lemon zest evenly over the chicken. Transfer the skillet to the preheated oven and bake for 25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Garnish and Serve: Remove the skillet from the oven and sprinkle the chopped fresh parsley over the dish for a fresh, herbaceous finish. Serve hot directly from the skillet or plated.
Notes
- You can substitute bone-in chicken thighs with boneless thighs, but adjust cooking time accordingly.
- For a spicier version, add red pepper flakes during the sauté step.
- If you do not have an oven-safe skillet, transfer the mixture to a baking dish before baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or oven.
- Use low-sodium chicken broth to control salt levels in the recipe.
