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One Pan Mediterranean Chicken: 5 Simple Steps to Delight

One Pan Mediterranean Chicken
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One-Pan Mediterranean Chicken with olives and artichokes, a deliciously easy and healthy meal.

Ingredients

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  • 4 bone-in, skin-on chicken thighs (approximately 1.25 pounds)
  • 1 red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 can (14 ounces) artichoke hearts, drained and quartered
  • 1 cup cherry tomatoes, halved
  • 0.5 cup pitted Kalamata olives
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 0.5 cup low-sodium chicken broth
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken thighs dry and season both sides with salt, pepper, oregano, thyme, and smoked paprika.
  3. 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 another 2 minutes. Remove chicken and set aside.
  4. In the same skillet, add red onion, bell pepper, and garlic. Sauté for 2 to 3 minutes until just softened.
  5. Add artichoke hearts, cherry tomatoes, and Kalamata olives. Stir and cook for 2 minutes.
  6. Pour in chicken broth and lemon juice, scraping up any browned bits from the pan bottom.
  7. Return chicken thighs skin-side up to the skillet. Sprinkle with lemon zest.
  8. Transfer the skillet to the oven and bake for 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  9. Garnish with fresh parsley before serving.

Notes

    Nutrition

    Find it online: https://sarecipe.com/one-pan-mediterranean-chicken/