One-Pan Mediterranean Chicken with Olives Artichokes (Print)

Vibrant chicken with juicy thighs, briny olives, tender artichokes, and aromatic herbs. Ready in 50 minutes with minimal cleanup.

# Ingredients:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs (about 1.25 lbs)

→ Vegetables

02 - 1 red onion, thinly sliced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, sliced
05 - 1 (14 oz) can artichoke hearts, drained and quartered
06 - 1 cup cherry tomatoes, halved

→ Olives & Extras

07 - 1/2 cup pitted Kalamata olives

→ Seasonings

08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper

→ Liquids

14 - 1/2 cup low-sodium chicken broth
15 - Zest and juice of 1 lemon

→ Fresh Herbs

16 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - Pat chicken thighs dry and season both sides with salt, pepper, oregano, thyme, and smoked paprika.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs skin-side down and sear for 4–5 minutes until golden brown. Flip and cook another 2 minutes. Remove chicken and set aside.
04 - In the same skillet, add red onion, bell pepper, and garlic. Sauté for 2–3 minutes until just softened.
05 - Add artichoke hearts, cherry tomatoes, and Kalamata olives. Stir and cook for 2 minutes.
06 - Pour in chicken broth and lemon juice, scraping up any browned bits from the pan.
07 - Return chicken thighs skin-side up to the skillet. Sprinkle with lemon zest.
08 - Transfer the skillet to the oven and bake for 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
09 - Garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • One skillet means you're done with dishes before dessert even crosses your mind.
  • The chicken stays impossibly juicy while the olives and artichokes soak up every salty, lemony drop.
  • It tastes like you fussed for hours but honestly takes less time than ordering takeout.
02 -
  • Patting the chicken dry is non-negotiable—moisture is the enemy of crispy skin, and crispy skin is the whole point of using bone-in thighs.
  • Don't crowd the skillet when searing or use medium heat instead of medium-high; the chicken will steam instead of sear, and you'll lose the golden crust that makes this dish sing.
03 -
  • Let your chicken rest at room temperature for 10 minutes before searing—it browns more evenly and cooks through more gently.
  • If your skillet isn't ovenproof, sear the chicken in one pan and transfer everything to a baking dish, but you'll lose some of that browning magic.
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