Description
This One-Pan Mediterranean Chicken with Olives and Artichokes is a flavorful and easy-to-make dinner that combines juicy, seasoned chicken thighs with vibrant Mediterranean ingredients like Kalamata olives, artichoke hearts, cherry tomatoes, and fresh herbs. Cooked in a single skillet and finished in the oven, it’s a perfect blend of savory, tangy, and aromatic flavors that come together quickly for a satisfying meal.
Ingredients
Scale
Chicken and Seasonings
- 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 and Additional Ingredients
- 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 and Garnishes
- 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 prepare for baking the chicken and vegetables evenly after initial stovetop cooking.
- Season the Chicken: Pat the chicken thighs dry with paper towels to ensure crisp skin. Season evenly with sea salt, black pepper, dried oregano, dried thyme, and smoked paprika for a fragrant Mediterranean flavor.
- Sear the Chicken: Heat the olive oil in a large oven-proof 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 and cook for an additional 2 minutes to brown the other side.
- Sauté the Vegetables: Add the sliced red onion, bell pepper, and minced garlic to the skillet. Sauté them with the chicken for 2-3 minutes until they begin to soften and become fragrant.
- Add Artichokes, Tomatoes, and Olives: Stir in the quartered artichoke hearts, halved cherry tomatoes, and pitted Kalamata olives. Cook for another 2 minutes, allowing the flavors to meld together.
- Deglaze with Broth and Lemon: Pour in the low-sodium chicken broth and the juice of one lemon, scraping the bottom of the skillet to loosen any browned bits for added flavor.
- Bake the Dish: Return the chicken to the skillet skin-side up if it was moved. Sprinkle with lemon zest and transfer the skillet to the preheated oven. Bake uncovered for 25 minutes, until the chicken is cooked through and the vegetables are tender.
- Garnish and Serve: Remove from the oven, sprinkle fresh parsley over the top for a pop of color and fresh herb flavor, and serve hot.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and moisture retention.
- If you don’t have an oven-proof skillet, transfer the cooked ingredients to a baking dish before placing them in the oven.
- Adjust seasoning to taste, especially salt, depending on the saltiness of your olives and broth.
- Serve with crusty bread, rice, or a light salad for a complete Mediterranean meal.
- The recipe is gluten-free and can be adapted for other dietary preferences by substituting ingredients if needed.
