Name: Greek Chicken with Artichokes, Olives, and Lemon Recipe
Prep time: 10 min
Cook time: PT-491690H59M9S
Total time: PT-491690H59M9S
Cuisine: Greek
Ingredients: 6 bone-in, skin-on chicken thighs; 2 tbsp avocado oil; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); Salt, to taste; 3 cloves garlic, smashed; 1/4 cup lemon juice; 1 lemon, thinly sliced; 8 oz marinated artichoke hearts, drained; 1/2 cup castelvetrano olives; 1/2 cup kalamata olives

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If you’re on the hunt for a dish that bursts with vibrant Mediterranean flavors and is surprisingly simple to pull together, this Greek Chicken with Artichokes, Olives, and Lemon Recipe is going to be your new favorite. Imagine succulent chicken thighs, perfectly browned with crispy skin, nestled alongside tangy marinated artichokes, briny Castelvetrano and Kalamata olives, all brightened by fresh lemon slices and juice. This harmonious blend creates a dish that’s not only comforting but also filled with fresh, lively tastes that transport you straight to a sunlit Greek taverna. Trust me, once you try this, it’s going to be a staple in your meal rotation.

Ingredients You’ll Need

The image shows several white bowls and a white plate arranged on a white marbled surface, each holding different food ingredients. At the center right is a large bowl lined with parchment paper holding seven pieces of raw chicken thighs with pale pink skin. Below it is a small bowl filled with light yellow oil. To the lower left, a small bowl contains green olives, while above it, a larger bowl holds pieces of pale green artichoke hearts. At the top left, two lemon halves with bright yellow flesh sit next to a white plate stacked with lemon slices. At the top center, a bowl contains dark reddish-brown olives. To the right, a small bowl holds dried seasonings in three sections with red pepper flakes, pale garlic powder, and green herbs. Nearby, loose garlic cloves rest on the surface, and a few peeled garlic cloves sit on a small white plate. A small bowl with salt and black pepper completes the spread. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its straightforward and essential ingredients. Each component plays a vital role, whether it’s adding texture, infusing aromatic notes, or delivering that signature tang and saltiness that set this dish apart. Here’s what you’ll gather to bring this delectable meal together:

6 bone-in, skin-on chicken thighs: Stainlessly juicy and perfect for crisping up the skin to golden perfection.
2 tbsp avocado oil: With its high smoke point, it’s ideal for browning the chicken without smoking up your kitchen.
1/2 teaspoon black pepper: Adds a warming spice that complements the lemon’s brightness.
1/2 teaspoon garlic powder: Provides a subtle, even garlic flavor that infuses the meat.
1/2 teaspoon onion powder: Brings depth that rounds out the savory profile.
1/2 teaspoon dried oregano: Essential herbaceous, classic Greek seasoning.
1/4 teaspoon red pepper flakes (optional): For just a hint of gentle heat to balance the acidity.
3 cloves garlic, smashed: Whole garlic adds aromatic undertones as they roast with the chicken.
¼ cup lemon juice: The bright acidity cuts through the richness of the chicken beautifully.
1 lemon, thinly sliced: Adds bursts of citrusy aroma and makes for gorgeous presentation tucked around the chicken.
8 oz marinated artichoke hearts, drained: Their buttery texture and tangy bite complement the olives perfectly.
½ cup Castelvetrano olives: Buttery and mild, these olives add a subtle sweetness and creaminess.
½ cup Kalamata olives: Rich and briny, they add depth and complexity to the dish.

How to Make Greek Chicken with Artichokes, Olives, and Lemon Recipe

Step 1: Prepare and Season the Chicken

Start by preheating your oven to 425 degrees to ensure it’s hot and ready for the chicken’s final roast. Pat the chicken thighs dry—this little step is key because dry skin crisps up so much better. Then liberally salt the skin to enhance flavor and help draw out moisture. This first seasoning is what sets the foundation for that irresistible crispy texture.

Step 2: Brown the Chicken Skin

Heat your skillet over medium-high, then add the avocado oil. When the oil is shimmering, carefully place your chicken thighs skin side down. Let them cook undisturbed for 7 to 10 minutes until you achieve that gorgeous golden brown, crispy skin that makes this dish so memorable.

Step 3: Season and Add Rest of Ingredients

While the skin crisps, season the flesh side of the chicken with black pepper, garlic powder, onion powder, oregano, and optional red pepper flakes. Once the skin has reached that perfect golden hue, flip the chicken and turn off the heat. Now, tuck the lemon slices right into and around the chicken, then scatter the artichokes, smashed garlic cloves, olives, and drizzle the lemon juice around the pan.

Step 4: Roast to Perfection

Transfer the whole skillet to your preheated oven and let the chicken roast for 25 to 30 minutes. This allows the flavors to mingle and the chicken to cook through tenderly while the artichokes and olives finish softening. When done, the chicken should reach an internal temperature of 165°F and have an irresistibly juicy texture.

Step 5: Rest and Serve

After roasting, remove the skillet from the oven and let the chicken rest for 10 minutes before serving. This resting period helps seal in the juices and lets all those vibrant lemon and olive aromas settle beautifully around the dish.

How to Serve Greek Chicken with Artichokes, Olives, and Lemon Recipe

A close-up view of a black cast iron pan filled with five pieces of golden-brown crispy chicken skin, surrounded by several slices of bright yellow lemon and green olives. The chicken pieces have a textured, roasted surface, speckled with black pepper, and are spaced evenly across the pan. Scattered fresh green parsley leaves add a touch of color and freshness, while a white marbled surface can be seen in the background. The scene is softly lit, highlighting the juicy, cooked look of the chicken and the vibrant citrus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a final touch of freshness, sprinkle chopped fresh parsley or oregano over the top just before serving. The flecks of green add a lovely color contrast and a subtle herbaceous note that complements the lemon and olives brilliantly.

Side Dishes

This dish is incredibly versatile when it comes to sides. Serve it alongside fluffy basmati or jasmine rice to soak up the tangy pan juices, or offer a simple Greek salad with cucumber, tomato, and feta for a light, fresh balance. Roasted or grilled vegetables are also wonderful partners, especially zucchini and bell peppers.

Creative Ways to Present

For a festive presentation, arrange the chicken thighs in a large serving dish with the artichokes, olives, and lemon slices artistically fanned out around the edges. Drizzle a bit of olive oil and scatter some capers or fresh herbs on top. It’s sure to impress guests and make this Greek Chicken with Artichokes, Olives, and Lemon Recipe the star of your dinner table.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate. The flavors actually develop even more after resting overnight, making the next day’s meal surprisingly delicious. Consume within 3 to 4 days for the best taste and quality.

Freezing

This dish freezes well if you want to save some for later. Remove the chicken and veggies from the skillet, place in freezer-safe containers or bags, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.

Reheating

Reheat the leftovers in a preheated oven at 350 degrees for about 15 minutes or until warmed through. This method keeps the chicken skin from becoming soggy. Alternatively, a quick reheat in a skillet over medium heat will help re-crisp the skin nicely.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Absolutely! While bone-in thighs offer more flavor and juiciness, boneless will cook quicker and still absorb the delicious marinade of lemon, olives, and artichokes. Just adjust cooking time to avoid drying out.

What type of olives work best in this recipe?

Castelvetrano and Kalamata olives create the perfect balance of mild creaminess and robust briny flavor. If you can’t find Castelvetrano, green olives with a buttery bite can substitute nicely.

Can I make this recipe dairy-free and gluten-free?

Yes! This Greek Chicken with Artichokes, Olives, and Lemon Recipe is naturally gluten-free and dairy-free, making it a great choice for many dietary needs without any modifications.

Is it okay to use fresh garlic instead of garlic powder?

Yes, although the recipe calls for garlic powder to season the chicken, you already add smashed fresh garlic to the pan, so you get lovely layers of garlic flavor. Feel free to swap out or increase fresh garlic if you prefer.

Can I prepare this dish without a cast iron skillet?

Definitely. Any oven-safe skillet or baking dish will work. Stainless steel or non-stick pans are fine, but a cast iron skillet helps achieve that ideal crispy chicken skin and even roasting.

Final Thoughts

This Greek Chicken with Artichokes, Olives, and Lemon Recipe has quickly become one of my go-to meals whenever I want something bursting with bold Mediterranean flavors yet surprisingly simple and fuss-free. The way the tender chicken harmonizes with tangy artichokes, briny olives, and bright lemon is nothing short of magical. I wholeheartedly encourage you to give this recipe a try and share it with your loved ones — it’s comfort food elevated to a lovely, vibrant experience that you won’t forget.