Description
This One-Pan Mediterranean Chicken with Olives and Artichokes is a vibrant, flavorful dish combining tender chicken thighs with the bright tastes of lemon, savory olives, artichokes, and aromatic herbs. Perfectly seared and finished in the oven, it offers a harmonious blend of Mediterranean ingredients in an easy-to-make meal that is both comforting and elegant.
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 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
- 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 after searing.
- Season the Chicken: Pat the chicken thighs dry with paper towels, then season evenly with sea salt, black pepper, dried oregano, dried thyme, and smoked paprika to infuse flavor.
- 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 and cook on the other side for an additional 2 minutes.
- Sauté Aromatics and Vegetables: Add the sliced red onion, red bell pepper, and minced garlic to the skillet. Sauté everything together for 2-3 minutes until the vegetables begin to soften.
- Add Artichokes, Tomatoes, and Olives: Stir in the quartered artichoke hearts, halved cherry tomatoes, and Kalamata olives. Cook for another 2 minutes to combine flavors.
- Add Liquids and Deglaze: Pour in the low-sodium chicken broth and the juice of one lemon, scraping the bottom of the skillet to release browned bits and enrich the sauce.
- Bake the Chicken: Return the chicken thighs to the skillet, placing them skin-side up. Sprinkle lemon zest over the top. Transfer the skillet to the preheated oven and bake for 25 minutes until the chicken is cooked through and juices run clear.
- Garnish and Serve: Remove from the oven, sprinkle fresh chopped parsley over the dish, and serve hot for a delightful Mediterranean-inspired meal.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and texture.
- If you don’t have Kalamata olives, another type of briny olive can be used as a substitute.
- Keep an eye on the chicken while baking to avoid overcooking; internal temperature should reach 165°F (75°C).
- Low-sodium chicken broth helps control salt content while maintaining flavor.
- For a spicier version, add a pinch of red pepper flakes when sautéing the vegetables.
