One-Pan Mediterranean Chicken (Printable)

Juicy chicken thighs combined with olives, artichokes, and herbs for a vibrant Mediterranean meal.

# Required Ingredients:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs, approximately 1.3 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 & 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

# Preparation Steps:

01 - Set 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 for 4 to 5 minutes until golden brown. Flip and cook for another 2 minutes. Remove chicken and set aside.
04 - In the same skillet, add red onion, bell pepper, and garlic. Sauté for 2 to 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 an internal temperature of 165°F.
09 - Garnish with fresh parsley before serving.

# Expert Suggestions:

01 -
  • Everything happens in one skillet—your cleanup dreams come true.
  • Chicken thighs stay impossibly juicy while the skin crisps up to perfection.
  • The briny olives and artichokes do the heavy lifting on flavor, so you're not stressed about seasoning.
02 -
  • Wet chicken won't brown no matter how hot your pan is—patting them dry takes 20 seconds and changes everything.
  • Don't move the chicken while it's searing; letting it sit undisturbed is what gives you that gorgeous golden skin instead of pale, steamed disappointment.
03 -
  • Swap chicken thighs for boneless, skinless breasts if that's what you have on hand, but reduce the oven time to 18-20 minutes so they don't dry out.
  • A handful of capers or a pinch of red chili flakes added with the olives pushes the flavor in exciting directions without changing the technique.
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