Juicy chicken thighs baked with olives, artichokes, and fresh Mediterranean herbs for vibrant flavor.
# Ingredient List:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)
→ Vegetables
02 - 1 red onion, thinly sliced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, sliced
05 - 1 can (14 oz) artichoke hearts, drained and quartered
06 - 1 cup cherry tomatoes, halved
→ Olives & Extras
07 - 1/2 cup pitted Kalamata olives
→ Seasonings
08 - 2 tbsp extra virgin olive oil
09 - 1 tsp dried oregano
10 - 1/2 tsp dried thyme
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp sea salt
13 - 1/4 tsp black pepper
→ Liquids
14 - 1/2 cup low-sodium chicken broth
15 - Zest and juice of 1 lemon
→ Fresh Herbs
16 - 2 tbsp fresh parsley, chopped
# How-To Steps:
01 - Preheat oven to 400°F (200°C).
02 - Pat chicken thighs dry and season both sides with salt, pepper, oregano, thyme, and smoked paprika.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs, skin-side down, and sear for 4 to 5 minutes until golden brown. Flip and cook another 2 minutes. Remove chicken and set aside.
04 - In the same skillet, add red onion, bell pepper, and garlic. Sauté for 2 to 3 minutes until just softened.
05 - Add artichoke hearts, cherry tomatoes, and Kalamata olives. Stir and cook for 2 minutes.
06 - Pour in chicken broth and lemon juice, scraping up any browned bits from the pan bottom.
07 - Return chicken thighs (skin-side up) to the skillet. Sprinkle with lemon zest.
08 - Transfer the skillet to the oven and bake for 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
09 - Garnish with fresh parsley before serving.
