Tender, juicy chicken thighs roasted with tangy artichokes, briny Kalamata and green olives, lemon, garlic, and herbs. This Mediterranean-inspired dish is simple, flavorful, and perfect for an easy family dinner.
🛒 Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 jar artichoke hearts, drained and quartered
- ½ cup Kalamata olives
- ½ cup green olives
- 2 lemons, thinly sliced
- 1 small red onion, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped
👩🍳 Instructions
-
Preheat the oven:
Preheat oven to 400°F (200°C). -
Prepare the chicken:
Pat the chicken thighs dry with paper towels. Season both sides generously with oregano, thyme, salt, and black pepper. -
Arrange the vegetables:
Place the artichoke hearts, Kalamata olives, green olives, sliced red onion, and minced garlic in a large baking dish or oven-safe skillet. Drizzle with about 2 tablespoons of olive oil and toss gently. -
Add the lemon:
Arrange several lemon slices among the vegetables. Place the seasoned chicken thighs skin-side up on top. -
Drizzle with oil:
Drizzle the remaining tablespoon of olive oil over the chicken. -
Bake:
Bake uncovered for approximately 35–45 minutes, depending on the size of the chicken thighs. The chicken should reach an internal temperature of 165°F (74°C) at the thickest part. -
Crisp the chicken:
For beautifully browned skin, turn the oven to broil for 1–2 minutes at the end. Watch carefully so the chicken doesn’t burn. -
Rest:
Remove from the oven and let the chicken rest for 5 minutes. Spoon some of the flavorful pan juices over the chicken. -
Garnish and serve:
Sprinkle with fresh chopped parsley and serve with the roasted artichokes, olives, onions, and lemon.
🍋 Optional Additions
- Add ½ cup chicken broth to the bottom of the pan for extra sauce.
- Add a splash of white wine for a richer Mediterranean flavor.
- Sprinkle with feta cheese before serving.
- Serve over rice, couscous, quinoa, or roasted potatoes.
- For a lower-carb option, serve with cauliflower rice or a simple green salad.
💡 Helpful Tips
Pat the chicken dry before seasoning—this helps the skin brown and crisp nicely.
If using artichokes packed in oil, drain them well and reduce the added olive oil slightly.
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: About 1 hour
Servings: 4
