One-Pan Mediterranean Chicken (Print Version)

Juicy chicken thighs cooked with olives, artichokes, and aromatic herbs in one pan for minimal cleanup.

# What You'll Need:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs (about 1.25 lbs)

→ Vegetables

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

→ Olives & Extras

07 - 1/2 cup pitted Kalamata olives

→ Seasonings

08 - 2 tbsp extra virgin olive oil
09 - 1 tsp dried oregano
10 - 1/2 tsp dried thyme
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp sea salt
13 - 1/4 tsp black pepper

→ Liquids

14 - 1/2 cup low-sodium chicken broth
15 - Zest and juice of 1 lemon

→ Fresh Herbs

16 - 2 tbsp fresh parsley, chopped

# How to Make:

01 - Preheat oven to 400°F (200°C).
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.
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 an internal temperature of 165°F (74°C).
09 - Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • One skillet means one thing to wash, which honestly might be the best part of cooking on a busy night.
  • Chicken thighs stay impossibly juicy while the skin gets crackling and golden, something I've learned works every single time.
  • The briny olives and tender artichokes create this salty-bright flavor that tastes way more complicated than the fifteen minutes of actual prep work.
02 -
  • Don't skip patting the chicken dry, because moisture is the enemy of crispy skin and I've learned this lesson twice.
  • If your skillet isn't ovenproof, transfer everything to a baking dish before the oven step, but the one-pan magic diminishes slightly.
  • The chicken continues cooking for a few minutes after you remove it from the oven, so checking at twenty-three minutes prevents accidental overdrying.
03 -
  • Buy your chicken thighs from a butcher counter if you can, as they're often fresher and the person there can trim excess skin if you request it.
  • Don't crowd the pan when searing the chicken, as this drops the oil temperature and creates steam instead of a golden crust.
  • Taste the pan sauce before serving and add a pinch more salt or a squeeze of fresh lemon if it tastes flat, as this final adjustment takes it from good to memorable.
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