One-Pan Mediterranean Chicken with Olives and Artichokes (Printable)

Juicy chicken thighs with olives, artichokes, and Mediterranean herbs in one pan for easy cleanup.

# Components:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs (approximately 1.25 lbs)

→ Vegetables

02 - 1 red onion, thinly sliced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, sliced
05 - 1 (14 oz) can artichoke hearts, drained and quartered
06 - 1 cup cherry tomatoes, halved

→ Olives & Accompaniments

07 - 1/2 cup pitted Kalamata olives

→ Seasonings & Aromatics

08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper

→ Liquids & Citrus

14 - 1/2 cup low-sodium chicken broth
15 - Zest and juice of 1 lemon

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Preheat oven to 400°F
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
09 - Garnish with fresh parsley before serving

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less time washing dishes and more time enjoying your meal with people who matter.
  • Chicken thighs stay impossibly juicy while the skin gets golden and crispy, unlike breasts that can dry out if you blink.
  • The briny olives and tender artichokes do most of the flavor work, so you barely need to think about seasoning.
02 -
  • Don't skip the searing step; that golden-brown chicken skin is where most of the flavor and visual appeal live, and it takes less than 10 minutes total.
  • If your skillet isn't ovenproof, you'll need to transfer everything to a baking dish before going into the oven, which defeats the whole purpose of minimal cleanup.
03 -
  • Buy your olives already pitted from the deli counter or a good grocery store; it's worth the small extra cost and saves you 10 minutes of tedious pitting.
  • Don't be shy with the lemon zest; it's the final flavor note that makes people pause and ask what you did differently this time.
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