One-Pan Mediterranean Chicken Olives Artichokes (Print Version)

Flavorful chicken thighs roasted with olives, artichokes, and Mediterranean herbs in one pan.

# Components:

→ Poultry

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

→ Vegetables

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

→ Olives & Extras

07 - 0.5 cup pitted Kalamata olives

→ Seasonings

08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon dried oregano
10 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon sea salt
13 - 0.25 teaspoon black pepper

→ Liquids

14 - 0.5 cup low-sodium chicken broth
15 - Zest and juice of 1 lemon

→ Fresh Herbs

16 - 2 tablespoons fresh parsley, chopped

# Method:

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.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means you're basically done before cleanup even starts.
  • Those Kalamata olives and artichoke hearts do the heavy lifting on flavor while you hardly lift a finger.
  • Chicken thighs stay juicy and forgiving, unlike breasts that can turn dry if you blink.
02 -
  • Don't skip patting the chicken dry—wet chicken skin will steam instead of crisp, and you'll miss out on that satisfying golden exterior that makes this dish feel special.
  • Kalamata olives are briny and salty, so taste your final dish before adding extra salt; the chicken broth and olives already add a good amount of sodium.
03 -
  • Buy your chicken from a good butcher if you can; they'll have better quality, more flavorful thighs that make a real difference in the final dish.
  • Let the cooked chicken rest for 5 minutes before eating—the juices redistribute and everything stays moist and tender rather than releasing water onto your plate.
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