Description
This One-Pan Mediterranean Chicken with Olives and Artichokes is a deliciously easy and healthy meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (approximately 1.25 pounds)
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 0.5 cup pitted Kalamata olives
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup low-sodium chicken broth
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to a lovely 400°F (200°C).
- Pat the chicken thighs dry and season with salt, pepper, oregano, thyme, and paprika.
- Heat olive oil in a skillet and sear chicken thighs skin-side down for 4-5 minutes, then flip and cook for 2 more minutes.
- Add sliced onion, bell pepper, and garlic, sauté for 2-3 minutes.
- Add artichokes, cherry tomatoes, and olives, stir and cook for another 2 minutes.
- Pour in chicken broth and lemon juice, scraping up browned bits.
- Return chicken to skillet, skin-side up, sprinkle with lemon zest, and bake for 25 minutes.
- Garnish with parsley and serve.
Notes
Low-sodium broth is recommended to control sodium levels.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 30 g