Pin It This One-Pan Mediterranean Chicken with Olives and Artichokes brings together the sunny flavors of the Mediterranean in one delicious, fuss-free meal. Golden, crispy-skinned chicken thighs nestle among a vibrant medley of artichoke hearts, juicy cherry tomatoes, and briny Kalamata olives. The dish is infused with aromatic herbs and brightened with fresh lemon, creating a perfect balance of flavors that transport you straight to a seaside taverna.
Pin It What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
The beauty of this Mediterranean chicken dish lies in its simplicity. The chicken thighs develop a gorgeous golden crust while the vegetables underneath absorb all the flavorful drippings. As everything roasts together, the artichokes become tender, the tomatoes burst with sweetness, and the olives infuse the entire dish with their distinctive brininess. The result is a harmonious blend of flavors in every bite.
Ingredients
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
- 4 bone-in, skin-on chicken thighs (about 1.2 lbs / 550 g)
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 (14 oz / 400 g) can artichoke hearts, drained and quartered
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (80 g) pitted Kalamata olives
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup (120 ml) low-sodium chicken broth
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare and season
- Preheat oven to 400°F (200°C). Pat chicken thighs dry and season both sides with salt, pepper, oregano, thyme, and smoked paprika.
- Sear the chicken
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs, skin-side down, and sear 4–5 minutes until golden brown. Flip and cook another 2 minutes. Remove chicken and set aside.
- Sauté the vegetables
- In the same skillet, add red onion, bell pepper, and garlic. Sauté for 2–3 minutes until just softened.
- Add remaining ingredients
- Add artichoke hearts, cherry tomatoes, and Kalamata olives. Stir and cook for 2 minutes.
- Add liquids
- Pour in chicken broth and lemon juice, scraping up any browned bits from the pan.
- Return chicken to skillet
- Return chicken thighs (skin-side up) to the skillet. Sprinkle with lemon zest.
- Bake
- Transfer the skillet to the oven and bake for 25 minutes, or until chicken is cooked through (internal temperature 165°F/74°C).
- Garnish and serve
- Garnish with fresh parsley before serving.
Zusatztipps für die Zubereitung
For the best flavor, don't rush the searing process. A well-browned chicken skin not only looks appetizing but also adds rich flavor to the entire dish. If your skillet isn't ovenproof, you can transfer everything to a baking dish before putting it in the oven. Just make sure to scrape all the flavorful bits from the pan into your baking dish.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Varianten und Anpassungen
This versatile Mediterranean chicken dish can be easily customized. Use boneless, skinless chicken breasts for a leaner option (reduce baking time by 5–7 minutes). Green olives can replace Kalamata if preferred. For a spicier version, add a pinch of red pepper flakes or a diced fresh chili. You could also add baby spinach or kale in the last 5 minutes of cooking for extra greens.
Serviervorschläge
Serve this Mediterranean chicken hot from the oven with a side of crusty bread to soak up the flavorful sauce. It also pairs beautifully with fluffy couscous, quinoa, or roasted potatoes. For a complete meal, add a simple green salad dressed with olive oil and lemon juice. A glass of crisp white wine makes the perfect accompaniment to this sunny Mediterranean dish.
Pin It This One-Pan Mediterranean Chicken with Olives and Artichokes embodies the essence of Mediterranean cooking – simple, fresh ingredients combined with minimal fuss to create a dish that's greater than the sum of its parts. It's the kind of comforting yet sophisticated meal that works equally well for a weeknight family dinner or weekend entertaining. The combination of crispy-skinned chicken with the bright, briny vegetables creates a meal that feels like sunshine on a plate, no matter the season.
Recipe FAQs
- → Can I use boneless chicken instead?
Yes, boneless, skinless chicken breasts can be used. Reduce baking time by 5–7 minutes to prevent drying out.
- → What can I serve this dish with?
It pairs well with crusty bread, couscous, or roasted potatoes to soak up the flavorful juices.
- → Are canned artichokes acceptable?
Canned artichoke hearts work well if drained and quartered. Ensure they come from allergen-free facilities if needed.
- → Can this meal be made dairy-free?
Yes, this dish contains no dairy ingredients, making it suitable for dairy-free diets.
- → How do I get crispy chicken skin?
Sear chicken thighs skin-side down in hot olive oil before baking to achieve a golden, crispy skin.
