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 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
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 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