Description
This One-Pan Mediterranean Chicken with Olives and Artichokes is a vibrant, flavorful dish combining tender bone-in chicken thighs with savory Kalamata olives, tangy artichoke hearts, cherry tomatoes, and aromatic herbs. Searing the chicken before baking locks in juices, while the lemon juice and zest add a bright citrus note that ties the Mediterranean-inspired ingredients together perfectly.
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 & Others
- 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 & Seasonings
- 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. Set your oven to 400°F (200°C) to get it ready for baking the chicken after searing.
- Season the chicken. Pat the chicken thighs dry to remove excess moisture, then season both sides evenly with sea salt, black pepper, dried oregano, dried thyme, and smoked paprika for a robust flavor.
- Sear the chicken. Heat the extra virgin olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 4 to 5 minutes until the skin is golden brown and crispy. Flip and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables. In the same skillet, add the thinly sliced red onion, red bell pepper, and minced garlic. Sauté for 2 to 3 minutes until the vegetables soften slightly and become fragrant.
- Add the Mediterranean ingredients. Stir in the quartered artichoke hearts, halved cherry tomatoes, and Kalamata olives. Cook together for 2 minutes to meld the flavors.
- Deglaze the pan. Pour in the low-sodium chicken broth and the juice of one lemon, scraping up any browned bits stuck to the bottom of the pan to add depth to the sauce.
- Return the chicken to the skillet. Place the seared chicken thighs skin-side up back into the skillet. Sprinkle lemon zest over the top for a fresh citrus aroma.
- Bake the dish. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) ensuring it is fully cooked and juicy.
- Garnish and serve. Remove the skillet from the oven, sprinkle freshly chopped parsley over the chicken and vegetables for a burst of color and freshness, then serve immediately.
Notes
- Using bone-in, skin-on chicken thighs provides more flavor and juiciness than boneless or skinless cuts.
- Make sure to dry the chicken thoroughly before seasoning to get a good sear and crispy skin.
- You can substitute fresh herbs like oregano and thyme if desired, using about 1 tablespoon combined.
- For a spicier kick, consider adding a pinch of red pepper flakes when seasoning the chicken.
- This recipe works well with other Mediterranean vegetables such as zucchini or eggplant if you want to add more variation.
- Use an ovenproof skillet to easily transfer from stovetop to oven without dirtying extra dishes.
