Description
This Greek Chicken Artichoke recipe features juicy, bone-in, skin-on chicken thighs cooked to golden perfection with a flavorful blend of spices, marinated artichoke hearts, and a variety of olives. The dish combines bright lemon accents and aromatic garlic to create a savory Mediterranean-inspired meal that’s both easy to prepare and bursting with flavor.
Ingredients
Chicken and Seasonings
- 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
Additional Flavorings
- 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
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to ensure it’s hot and ready for finishing the chicken.
- Prepare the chicken: Pat the chicken thighs dry thoroughly with paper towels. Then liberally season the skin side with salt to enhance flavor and help achieve a crispy crust.
- Brown the chicken skin: Heat a large cast iron skillet over medium-high heat. Add the avocado oil once hot, then place the chicken thighs in the skillet skin side down. Allow them to brown undisturbed; this should take roughly 7-10 minutes until the skin is a deep golden brown.
- Season the other side: While the chicken is browning, season the flesh side of the chicken thighs with black pepper, garlic powder, onion powder, dried oregano, and red pepper flakes for a balanced flavor.
- Add aromatics and extras: Flip the chicken to the other side, then turn off the stovetop heat. Tuck thin lemon slices between the chicken pieces. Add the marinated artichoke hearts, smashed garlic cloves, castelvetrano olives, kalamata olives, and lemon juice to the skillet, distributing them evenly around the chicken.
- Bake the chicken: Transfer the entire cast iron skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
- Rest and serve: Remove the skillet from the oven and let the chicken rest for 10 minutes to allow juices to redistribute. Serve warm and enjoy this Mediterranean-inspired delight.
Notes
- Patting the chicken skin dry and seasoning with salt before browning helps achieve a crispy, flavorful crust.
- If you don’t have a cast iron skillet, use any oven-safe skillet or baking dish with similar results.
- Adjust red pepper flakes according to your heat preference or omit for a milder dish.
- Letting the chicken rest after cooking ensures juicy and tender meat.
- Serve with a side of roasted vegetables or a light Greek salad to complement the meal.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
