Ingredients
For the Chicken & Marinade:
· 4-6 bone-in, skin-on chicken thighs (or 2 breasts, halved)
· ¼ cup (60ml) extra virgin olive oil
· Juice of 1 large lemon (about ¼ cup)
· Zest of 1 lemon
· 4 garlic cloves, minced
· 1 tbsp fresh oregano, chopped (or 1 tsp dried)
· 1 tsp fresh thyme leaves (or ½ tsp dried)
· 1 tsp sweet paprika
· Salt and black pepper to taste
For the Pan
· 1 red onin, sliced into wedges
· 1 (14 oz / 400g) can artichoke hearts, drained and quartered (or frozen, thawed)
· ½ cup (about 75g) Kalamata olives, pitted
· ½ cup (about 75g) green olives (or Castelvetrano)
· ¼ cup (60ml) dry white wine (like Sauvignon Blanc) or chicken broth
· ½ cup (120ml) chicken broth
· 1 lemon, sliced into rounds
· 2 tbsp fresh parsley, chopped (for garnish)
· Crumbled feta cheese (optional, for serving)
Instructions
- Marinate the Chicken
· In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper.
· Place chicken in a large zip-top bag or shallow dish. Pour marinade over chicken, coating well. Marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
- Sear the Chicken
· Preheat oven to 400°F (200°C).
· Remove chicken from marinade (reserve marinade) and pat skin dry with paper towels (this ensures crispy skin).
· Heat a large oven-safe skillet (like cast iron or stainless steel) over medium-high heat. Add a drizzle of olive oil.
· Place chicken in the skillet skin-side down. Sear undisturbed for 5-7 minutes until golden and crispy. Flip and sear another 2-3 minutes. Remove chicken to a plate.
- Sauté Aromatics & Deglaze
· In the same skillet, add the red onion wedges. Sauté for 3-4 minutes until slightly softened.
· Pour in the white wine (or broth) to deglaze, scraping up any browned bits from the bottom.
· Stir in the reserved marinade, chicken broth, artichokes, and both types of olives. Bring to a simmer.
- Bake
· Nestle the seared chicken back into the skillet, skin-side up. Tuck lemon slices around the chicken.
· Transfer the skillet to the preheated oven. Bake uncovered for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce has slightly reduced.
- Finish & Serve
· Garnish generously with chopped fresh parsley and optional crumbled feta.
· Serve directly from the skillet, with the pan sauce spooned over the top.
Pro-Tips for Perfect Mediterranean Chicken
· Crispy Skin Secret: Pat the chicken skin very dry before searing, and don’t move it until it releases easily from the pan.
· Don’t Skip the Deglaze: The browned bits (fond) add incredible depth to the sauce.
· Olive Choice: A mix of green and Kalamata olives gives balanced saltiness and color.
· Wine Substitute: Use extra chicken broth with a squeeze of lemon if avoiding wine.
· Fresh Herbs: Highly recommended for authentic flavor. If using dried, half the amount.
Serving Suggestions
· With Grains: Serve over couscous, orzo, quinoa, or rice to soak up the delicious sauce.
· With Bread: Warm crusty bread or pita is perfect for dipping.
· With Vegetables: A simple side of roasted asparagus, Greek salad, or sautéed spinach complements the dish beautifully.
· Wine Pairing: A crisp Sauvignon Blanc, Pinot Grigio, or a light Rosé.
Variations
· Add Sun-Dried Tomatoes: Include ¼ cup chopped sun-dried tomatoes for a sweet-tart punch.
· Creamy Version: Stir in ¼ cup heavy cream or Greek yogurt at the end for a richer sauce.
· Potato Addition: Add small halved baby potatoes to the skillet before baking for a complete one-pan meal.
· Herb Swap: Use fresh rosemary or dill in place of oregano/thyme.