One-Pan Mediterranean Chicken Dish (Printable Version)

Juicy chicken thighs baked with olives, artichokes, and aromatic Mediterranean herbs for a vibrant, easy meal.

# The Ingredients You'll Need:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs (about 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 & Extras

07 - 0.5 cup pitted Kalamata olives

→ Seasonings

08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon dried oregano
10 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon sea salt
13 - 0.25 teaspoon black pepper

→ Liquids

14 - 0.5 cup low-sodium chicken broth
15 - Zest and juice of 1 lemon

→ Fresh Herbs

16 - 2 tablespoons fresh parsley, chopped

# Step-by-Step Instructions:

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 for 4 to 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 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 (74°C).
09 - Remove from oven and garnish with fresh parsley before serving.

# Additional Tips::

01 -
  • Everything happens in one skillet, which means less time scrubbing dishes and more time actually enjoying your meal.
  • Chicken thighs stay juicy and forgiving compared to breast meat, so even if you're not a precision cooker, this turns out beautifully.
  • The briny olives and bright lemon create enough flavor that you'll swear this took way more effort than it actually did.
02 -
  • If your chicken skin isn't completely dry before searing, you'll steam it instead of crisping it—and that's the one thing you can't fix later, so take the extra 30 seconds.
  • Don't skip the deglazing step where you scrape up the browned bits; that's where most of the deep, savory flavor lives and it takes zero extra effort.
03 -
  • Make sure your skillet is actually ovenproof by checking the handle before you start—silicone handles can melt, and that's an expensive mistake to learn about in real time.
  • If your tomatoes release a lot of liquid during cooking, you can always drain some of the extra sauce midway through baking if you prefer less liquid.
Return to Recipe