One-Pan Mediterranean Chicken Dish (Printer-Friendly)

Flavorful chicken with olives, artichokes, and herbs cooked in one pan for effortless weeknight meals.

# What You 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

# Directions:

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

# Expert Suggestions:

01 -
  • One skillet means one thing to wash, which honestly might be the best feature of any weeknight dinner.
  • Chicken thighs stay impossibly juicy while the skin gets golden and crispy, no dry chicken sadness here.
  • The combination of briny olives, earthy artichokes, and bright lemon creates a flavor profile that feels fancy but takes less than an hour.
02 -
  • Don't skip the step of patting the chicken dry—moisture is the enemy of crispy skin, and that's the whole textural payoff of this dish.
  • If your skillet isn't ovenproof, transfer everything to a baking dish before the oven step, but you'll miss out on that connected, unified cooking that makes one-pan meals special.
03 -
  • Make sure your skillet is truly ovenproof before transferring it to the oven—a handle that can't handle oven heat will ruin the magic at the last second.
  • Taste the sauce just before serving and adjust the lemon juice or salt if needed, since these flavors are what bring everything into focus.
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