One-Pan Mediterranean Chicken
Bright lemon, briny olives, and fresh herbs transform simple chicken thighs into a sophisticated Mediterranean feast. This one-pan wonder relies on roasting to meld the savory flavors of artichokes and cherry tomatoes.
- Prep time: 20 minutes
- Cook time: 29 minutes
- Total time: 49 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: International
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 pint cherry tomatoes
- 1 can 14 oz artichoke hearts, drained
- 1/2 cup kalamata olives, pitted
- 3 cloves garlic, smashed
- 1 lemon, sliced into rounds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Pat the chicken thighs dry and season with salt, pepper, oregano, and paprika.
- Place chicken in a large oven-safe skillet and sear skin-side down until golden.
- Flip the chicken and surround it with tomatoes, artichokes, olives, garlic, and lemon slices.
- Drizzle everything with olive oil and place the skillet into the oven.
- Roast for 25 to 30 minutes until the chicken is cooked through and skin is crispy.
- Remove from the oven, top with crumbled feta and fresh parsley before serving.
Tips
- Do not skip the searing step; it is crucial for achieving crispy chicken skin.
- Use high-quality kalamata olives for the most authentic Mediterranean flavor profile.
- If you prefer, you can add cubed potatoes to the pan, but ensure they are cut small to cook through.
Frequently Asked Questions
Can I use boneless chicken breasts?
Yes, but reduce the roasting time to 15-20 minutes to prevent them from drying out.
Is this recipe low carb?
Yes, this dish is naturally low in carbohydrates, making it a great keto-friendly option.
What if I don't have an oven-safe skillet?
You can sear the chicken in a regular pan and then transfer everything to a baking dish.