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One Pan Greek Chicken with Artichokes and Olives Recipe

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4.4 from 82 reviews

This One Pan Greek Chicken with Artichokes and Olives is a quick and flavorful weeknight dinner featuring crispy, juicy chicken thighs cooked with briny olives, tangy marinated artichokes, and fresh lemon in a single skillet. The combination of Mediterranean flavors makes it a delicious and easy meal for 4 to 6 people.

  • Total Time: 35 minutes
  • Yield: 4-6 servings

Ingredients

Chicken and Seasonings

  • 6 bone-in, skin-on chicken thighs
  • 2 tbsp avocado oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt, to season chicken skin

Additional Ingredients

  • 3 cloves garlic, smashed
  • 1/4 cup lemon juice
  • 1 lemon, thinly sliced
  • 8 oz marinated artichoke hearts, drained
  • 1/2 cup castelvetrano olives
  • 1/2 cup kalamata olives

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for finishing the chicken in the oven.
  2. Prepare Chicken: Pat the skin of the chicken thighs dry with a paper towel, then liberally season the skin side with salt to ensure a crispy, flavorful crust.
  3. Heat Skillet: Place a large cast iron skillet over medium-high heat and let it get hot before adding the oil and chicken.
  4. Brown Chicken Skin: Add 2 tablespoons of avocado oil to the hot skillet, then place chicken thighs skin side down. Cook until the skin is golden brown and crispy, about 7-10 minutes.
  5. Season Other Side: While the chicken skin browns, season the other side of the chicken with black pepper, garlic powder, onion powder, dried oregano, and red pepper flakes if using.
  6. Flip Chicken & Add Ingredients: Flip the chicken thighs over, then turn off the heat. Tuck thin lemon slices between the chicken pieces. Add the drained artichoke hearts, smashed garlic cloves, castelvetrano and kalamata olives, and pour lemon juice over everything.
  7. Roast in Oven: Transfer the entire skillet into the preheated oven and roast for 25-30 minutes, until the chicken is cooked through and juices run clear.
  8. Rest and Serve: Remove skillet from oven and let the chicken rest for about 10 minutes to allow juices to redistribute. Serve warm and enjoy your flavorful Greek chicken meal!

Notes

  • If you don’t have a cast iron skillet, you can use any ovenproof skillet or baking dish, but the cast iron helps achieve a nice sear.
  • For extra heat, increase the amount of red pepper flakes or add some crushed chili flakes.
  • You can substitute chicken thighs with bone-in chicken breasts if preferred, adjusting cooking time accordingly.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or stovetop.
  • Castelvetrano olives are mild and buttery; if unavailable, substitute with green olives.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Greek
  • Diet: Halal

Find it online: https://recipesvibe.com/one-pan-greek-chicken-with-artichokes-and-olives-recipe/