Description
This One-Pan Mediterranean Chicken with Olives and Artichokes is a vibrant, flavorful dish perfect for a wholesome weeknight dinner. Juicy, skin-on chicken thighs are seared and then baked with a fragrant blend of Kalamata olives, artichoke hearts, cherry tomatoes, and Mediterranean herbs, resulting in a savory and tangy meal with minimal cleanup.
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 & Other 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 & 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 Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the chicken after searing.
- Season Chicken: Pat the chicken thighs dry thoroughly and season both sides with salt, pepper, dried oregano, thyme, and smoked paprika to infuse them with Mediterranean flavors.
- Sear Chicken: Heat the olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 4 to 5 minutes until the skin turns golden brown and crispy. Flip and cook the other side for 2 minutes, then remove the chicken and set it aside.
- Sauté Vegetables: In the same skillet, add the sliced red onion, bell pepper, and minced garlic. Sauté for 2 to 3 minutes until the vegetables start to soften and become fragrant.
- Add Mediterranean Ingredients: Stir in the artichoke hearts, halved cherry tomatoes, and Kalamata olives, cooking for another 2 minutes to combine the flavors.
- Deglaze Pan: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan to enhance the sauce’s flavor.
- Return Chicken and Finish: Place the chicken thighs back into the skillet, skin-side up, and sprinkle the lemon zest evenly over everything.
- Bake: 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 cooked through and juicy.
- Garnish and Serve: Remove the skillet from the oven and garnish the dish with freshly chopped parsley before serving. Enjoy your Mediterranean-inspired meal!
Notes
- Using bone-in, skin-on chicken thighs ensures the meat stays moist and flavorful during cooking.
- Make sure the skillet used is ovenproof to safely transfer from stovetop to oven.
- Adjust seasoning according to taste, especially the salt, since olives add natural saltiness.
- Check the internal temperature of the chicken to ensure it is fully cooked and safe to eat.
- Serve with crusty bread or a side of rice or couscous to complement the Mediterranean flavors.
