Mediterranean Lemon Chicken with Artichokes & Olives
This one-pan Mediterranean lemon chicken features juicy chicken thighs with tangy lemon, briny olives, marinated artichokes, and fresh herbs for a quick and flavorful weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Method: Main Dish
- Cuisine: Mediterranean
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 tbsp avocado oil or olive oil
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 3 cloves garlic, smashed
- 1/4 cup lemon juice
- 1 lemon, thinly sliced
- 8 oz marinated artichoke hearts, drained
- 1/3 cup pitted olives (Kalamata or mixed)
- 2 tbsp olive oil for searing
Instructions
- Season chicken thighs with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken skin-side down and cook until golden brown, about 7-10 minutes.
- While browning, season the other side with black pepper, garlic powder, onion powder, oregano, and red pepper flakes. Flip chicken, turn off heat, and tuck lemon slices between the pieces.
- Add smashed garlic, artichoke hearts, olives, and lemon juice to the pan. Cover and simmer on low heat for 20-25 minutes until chicken reaches 165°F internally.
- Remove lid, add fresh spinach if desired, and cook until wilted. Garnish with fresh parsley and serve hot.
Notes
Use bone-in skin-on thighs for maximum flavor and crispiness. Marinated artichokes add extra taste but drained canned ones work too. Pairs well with rice, couscous, or crusty bread. Adjust olives and lemon for preferred brininess.
Nutrition
- Calories: 359
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg