One-Pan Mediterranean Chicken (Print Version)

Juicy chicken with olives, artichokes, and herbs cooked together in one pan for an easy dinner.

# What You’ll Need:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)

→ Vegetables

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

→ Olives & Extras

07 - 1/2 cup pitted Kalamata olives

→ Seasonings

08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper

→ Liquids

14 - 1/2 cup low-sodium chicken broth
15 - Zest and juice of 1 lemon

→ Fresh Herbs

16 - 2 tablespoons fresh parsley, chopped

# Step-by-Step:

01 - Preheat oven to 400°F. Pat chicken thighs dry and season both sides with salt, pepper, oregano, thyme, and smoked paprika.
02 - Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and cook another 2 minutes. Remove chicken and set aside.
03 - In the same skillet, add red onion, bell pepper, and garlic. Sauté for 2-3 minutes until just softened.
04 - Add artichoke hearts, cherry tomatoes, and Kalamata olives. Stir and cook for 2 minutes.
05 - Pour in chicken broth and lemon juice, scraping up any browned bits from the pan bottom.
06 - Return chicken thighs skin-side up to the skillet. Sprinkle with lemon zest.
07 - Transfer the skillet to the oven and bake for 25 minutes, or until chicken reaches an internal temperature of 165°F.
08 - Remove from oven and garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • One skillet means you actually want to cook dinner instead of ordering takeout again.
  • Chicken thighs stay impossibly juicy while the skin crisps up in a way that boneless breasts simply cannot.
  • The briny olives and artichokes do most of the heavy lifting flavor-wise, so minimal seasoning feels like maximum taste.
02 -
  • Dry your chicken thoroughly before searing or you'll steam it instead of crisping the skin—learned this the hard way more times than I care to admit.
  • Don't crowd the pan or swap in boneless chicken breasts unless you reduce the baking time by 5–7 minutes, otherwise you'll end up with dry, stringy meat that no amount of lemon can save.
03 -
  • Make this recipe the night before up through step 7, refrigerate it covered, then just pop it straight into the oven the next evening—the flavors actually deepen overnight.
  • Buy pre-pitted olives and canned artichokes because life is too short to pit olives, and the quality is genuinely equivalent to fresh.
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