Easy One-Pan Mediterranean Chicken with Olives and Artichokes
A quick and flavorful one-pan Mediterranean chicken dish featuring olives, artichokes, and a bright lemon garlic sauce. Perfect for busy weeknights and minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mediterranean
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
- 2 tablespoons extra virgin olive oil
- 3–4 garlic cloves, minced
- 1 can or jar artichoke hearts, drained and quartered (marinated or plain)
- 1 cup Kalamata olives (about 150 grams), pitted and halved
- 1 cup cherry tomatoes (about 150 grams), halved (optional)
- Juice of 1 fresh lemon
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, a handful chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season both sides lightly with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. When the oil shimmers, place chicken thighs skin-side down and cook undisturbed for 5-7 minutes until skin is golden and crisp.
- Flip the chicken and cook for an additional 3 minutes. Remove chicken and set aside on a plate.
- Lower heat to medium, add minced garlic to the pan, and sauté for about 30 seconds until fragrant but not browned.
- Add artichoke hearts and olives to the pan, stirring gently to mix with garlic and chicken drippings. Warm through for 2-3 minutes.
- Return chicken thighs to the pan, nestling them among the olives and artichokes. If using, scatter cherry tomatoes around the pan.
- Sprinkle oregano evenly over the dish, pour lemon juice over everything, and season lightly with a bit more pepper (hold back on salt due to olives).
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
- Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Notes
Pat chicken skin dry for crispy skin. Avoid overcrowding the pan to ensure proper browning. Use bone-in, skin-on thighs for best flavor and juiciness. Watch garlic carefully to prevent burning. Let chicken rest after roasting to redistribute juices. Adjust salt carefully due to salty olives and marinated artichokes. For dairy-free and gluten-free diet, this recipe fits naturally.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 380
- Sugar: 2
- Sodium: 700
- Fat: 28
- Saturated Fat: 6
- Carbohydrates: 6
- Fiber: 3
- Protein: 28
Keywords: one-pan chicken, Mediterranean chicken, olives, artichokes, easy dinner, healthy chicken recipe, quick chicken recipe, bone-in chicken thighs