Mediterranean Lemon Chicken With Artichokes & Olives Recipe
This easy one-pan lemon chicken with artichokes & olives brings the vibrant flavors of the Mediterranean to your table with minimal cleanup. It’s a bright, satisfying meal where tender chicken, briny olives, and tangy artichokes meld together in a zesty lemon sauce. For another simple, flavor-packed dinner, try this Greek Chicken Bowl With Tzatziki Chickpeas And Feta Recipe.
PrintMediterranean Lemon Chicken with Artichokes & Olives
This one-pan Mediterranean lemon chicken features juicy chicken thighs with tangy lemon, briny olives, marinated artichokes, and fresh flavors for an easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Method: Main Dish
- Cuisine: Mediterranean
Ingredients
- 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 mixed olives, pitted and chopped
- 1/4 cup chicken broth
- Salt to taste
Instructions
- Preheat oven to 425°F. Season chicken thighs with salt, pepper, garlic powder, onion powder, oregano, and red pepper flakes on both sides.
- Heat oil in an oven-proof skillet over medium-high heat. Brown chicken skin-side down for 7-10 minutes until golden, season the other side while cooking, then flip briefly. Turn off heat.
- Tuck lemon slices between chicken. Add smashed garlic, artichokes, olives, and lemon juice to the pan. Transfer to oven and bake for 20-25 minutes until chicken reaches 165°F.
- Remove from oven, optionally broil for 2 minutes to crisp. Garnish with fresh parsley and serve.
Notes
Use bone-in skin-on thighs for best flavor and juiciness. Mix green and black olives for variety. Add spinach at the end if desired for extra greens. Pairs well with rice or crusty bread.
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
Frequently Asked Questions
Can I use chicken breasts instead of thighs for this recipe?
Yes, you can use boneless, skinless chicken breasts. They will cook faster than thighs, so reduce the simmering time to prevent them from drying out. The final dish will still be a delicious Mediterranean Lemon Chicken with Artichokes & Olives Recipe.
What can I substitute for the artichokes?
If you don’t have artichoke hearts, you can use canned or jarred hearts in water, drained well. For a different vegetable, try adding quartered mushrooms or sliced bell peppers to the skillet for a similar texture and flavor profile.
How should I store and reheat the leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave, adding a splash of water or broth to keep the Mediterranean Lemon Chicken with Artichokes & Olives moist.
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
One Comment
Comments are closed.