One-Pan Mediterranean Chicken (Printable version)

Savor tender chicken thighs with olives, artichokes, and herbs in a flavorful Mediterranean skillet dish.

# What You'll Need:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs (approximately 1.25 pounds)

→ Vegetables

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

→ Olives & Pantry

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

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, oregano, thyme, and smoked paprika.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and cook for another 2 minutes. Transfer to a plate.
04 - In the same skillet, add red onion, bell pepper, and garlic. Sauté for 2-3 minutes until vegetables begin to soften.
05 - Add artichoke hearts, cherry tomatoes, and Kalamata olives to the skillet. Stir and cook for 2 minutes.
06 - Pour chicken broth and lemon juice into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
07 - Place chicken thighs skin-side up back into the skillet. Sprinkle lemon zest over the chicken.
08 - Transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
09 - Remove from oven and garnish with fresh chopped parsley before serving.

# Expert Tips:

01 -
  • One skillet means one thing to wash, which feels like a small miracle on busy nights.
  • The chicken thighs stay juicy while everything else gets tender and soaked in that briny, lemony magic.
  • It looks fancy enough to serve guests but takes about as long as ordering takeout.
02 -
  • Don't skip patting the chicken dry—any moisture on the skin will steam rather than crisp, and you'll miss that satisfying golden texture.
  • If your skillet isn't ovenproof, sear the chicken in it, then transfer everything to a baking dish before putting it in the oven.
03 -
  • Use an ovenproof skillet with a metal handle, not one with a plastic handle that can't handle oven heat—learning this the hard way is not recommended.
  • If you have fresh oregano instead of dried, use about three times the amount since fresh is milder, and add it at the end so it stays bright rather than cooking down to nothing.
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