Description
A zesty, one-pan chicken dish bursting with Mediterranean flavors, featuring tender chicken thighs, tangy artichokes, briny olives, and a bright lemon-herb sauce.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1/2 cup Kalamata olives, pitted
- 1 lemon, thinly sliced
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C). Pat chicken thighs dry and season both sides with oregano, garlic powder, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken, skin-side down, and sear for 5-6 minutes until golden brown. Flip and sear for 2 more minutes.
- Remove skillet from heat. Arrange artichoke hearts, olives, and lemon slices around the chicken. Pour chicken broth and lemon juice over the top.
- Transfer skillet to the preheated oven and bake for 25-30 minutes, until chicken is cooked through (internal temperature reaches 165°F).
- Remove from oven, sprinkle with fresh parsley, and let rest for 5 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean