Juicy chicken thighs baked with olives, artichokes, and aromatic herbs in a vibrant Mediterranean style.
# What You’ll Need:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)
→ Vegetables
02 - 1 red onion, thinly sliced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, sliced
05 - 1 can (14 oz) 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
# Steps:
01 - Preheat oven to 400°F. Pat chicken thighs dry and season both sides evenly with salt, pepper, oregano, thyme, and smoked paprika.
02 - 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 chicken to a plate.
03 - In the same skillet, add red onion, bell pepper, and garlic. Sauté for 2–3 minutes until just softened.
04 - Add artichoke hearts, cherry tomatoes, and Kalamata olives to the skillet. Stir and cook for 2 minutes. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
05 - Return chicken thighs to the skillet skin-side up. Sprinkle with lemon zest. Transfer the skillet to the preheated oven and bake for 25 minutes, until chicken reaches an internal temperature of 165°F.
06 - Remove from oven and garnish with fresh chopped parsley. Serve immediately.
