Description
This One-Pan Mediterranean Chicken with Olives and Artichokes is a vibrant and flavorful dish featuring tender, juicy chicken thighs cooked with colorful vegetables, tangy artichokes, and briny Kalamata olives. Sautéed and then roasted to perfection in a single skillet, this easy recipe bursts with Mediterranean herbs, lemon zest, and a hint of smoked paprika, making it a perfect wholesome weeknight dinner or impressive meal for guests.
Ingredients
Scale
Chicken and Seasonings
- 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 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
Other Ingredients
- 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 ensure it’s hot and ready for roasting the chicken after searing.
- Season the Chicken: Pat the chicken thighs dry with paper towels, then season both sides evenly with salt, pepper, dried oregano, thyme, and smoked paprika to build flavor.
- Sear the Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4 to 5 minutes until the skin turns golden brown and crispy. Flip the thighs and cook the other side for 2 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet with the flavorful drippings, add the sliced red onion, bell pepper, and minced garlic. Sauté for 2 to 3 minutes until the vegetables soften and become fragrant.
- Add Artichokes, Tomatoes, and Olives: Stir in the quartered artichoke hearts, halved cherry tomatoes, and Kalamata olives. Cook for an additional 2 minutes to meld the flavors.
- Deglaze the Pan: Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to loosen any browned bits. This adds depth to the sauce.
- Return Chicken to Skillet: Place the chicken thighs back into the skillet skin-side up, nestling them among the vegetables, then sprinkle lemon zest over the top.
- Roast in the Oven: 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 thoroughly cooked and juicy.
- Garnish and Serve: Remove the skillet from the oven and garnish with fresh chopped parsley. Serve hot, spooning the flavorful vegetables and sauce alongside the chicken.
Notes
- You can use boneless chicken thighs if preferred, but adjust the cooking time accordingly as they will cook faster.
- For deeper flavor, marinate the chicken with the herbs and spices 30 minutes prior to cooking.
- If you don’t have an ovenproof skillet, transfer everything to a baking dish before roasting.
- Serve with crusty bread or over couscous/quinoa to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or stovetop.
