Name: One Pan Greek Chicken with Artichokes and Olives Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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 (for seasoning chicken skin); 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

Jump to Recipe· 4.2 from 30 reviews

If you are craving a dish that combines vibrant Mediterranean flavors with effortless cooking, this One Pan Greek Chicken with Artichokes and Olives Recipe is about to become your new favorite. Picture juicy chicken thighs with perfectly crispy skin, nestled alongside tender marinated artichokes, briny olives, and bright lemon slices, all cooked together in a single pan for maximum flavor and minimum cleanup. This dish is everything you want on a busy weeknight but with all the rich, fresh tastes that make Greek cuisine so beloved.

Ingredients You’ll Need

The image shows a top view of several bowls and plates on a white marbled surface. In the lower right, there is a white bowl lined with parchment paper holding seven raw chicken thighs with skin. To its left, a small white bowl contains clear liquid, likely oil, and above that, another white bowl is filled with green olives. Above the olives, a white bowl contains sliced artichoke hearts, pale yellow and soft in texture. To the right of the artichokes, a white plate holds six bright yellow lemon slices arranged overlapping in a neat stack. Above the lemon slices, a white bowl contains three kinds of dry spices closely placed together, featuring red flakes, pale powder, and green dried herbs. To the right side of the spices, there is a whole garlic bulb with several loose cloves on a small white dish beneath it. At the upper middle left, a small white bowl is filled with dark purple olives that are glossy and smooth. Two halved lemons with bright yellow flesh and white rind are placed in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

These ingredients keep the dish simple yet exciting. Each item plays a unique role, bringing out a harmony of textures and flavors that make the dish irresistible from the first bite.

6 bone-in, skin-on chicken thighs: The star of the dish, these provide juicy meat and crispy skin once cooked.
2 tbsp avocado oil: Ideal for high-heat cooking and gives the chicken skin that golden crunch.
1/2 teaspoon black pepper: Adds a subtle heat that complements the herbs and spices.
1/2 teaspoon garlic powder: Infuses a warm, savory undertone enhancing the chicken’s flavor.
1/2 teaspoon onion powder: Brings a gentle sweetness and depth to the seasoning.
1/2 teaspoon dried oregano: Essential for that authentic Greek flavor burst.
1/4 teaspoon red pepper flakes (optional): Adds a touch of heat, but feel free to leave it out if you prefer mild dishes.
3 cloves garlic, smashed: Roasts beautifully with the chicken, releasing a mellow, aromatic punch.
¼ cup lemon juice: Provides fresh acidity that brightens and balances the richness of the chicken.
1 lemon thinly sliced: Adds zesty perfume and a gorgeous pop of color nestled around the chicken.
8 oz marinated artichoke hearts, drained: Tender and tangy, these bring softness and a pleasant tangy bite.
½ cup castelvetrano olives: Buttery and mild, perfect to complement the stronger kalamata olives.
½ cup kalamata olives: Salty and robust, they add a rich dimension and complexity to every mouthful.

How to Make One Pan Greek Chicken with Artichokes and Olives Recipe

Step 1: Prepare and Season the Chicken

Start by preheating your oven to 425 degrees to get it ready for roasting. Pat each chicken thigh dry with a paper towel—this is key for crispy skin later. Season the chicken quite liberally with salt on the skin side. This helps draw out moisture and primes the chicken for that sought-after crunch.

Step 2: Brown the Chicken

Heat a large cast iron skillet over medium-high heat and add the avocado oil. Once shimmering, carefully place the chicken thighs skin-side down in the pan. You will hear that satisfying sizzle right away! Brown the skin until it’s a beautiful golden color, which should take around 7 to 10 minutes—resist the urge to move them early for the best crust.

Step 3: Season the Other Side and Arrange Ingredients

While the skin is crisping, season the flesh side of the chicken with black pepper, garlic powder, onion powder, dried oregano, and the optional red pepper flakes for that subtle kick. When the chicken skin turns golden brown, flip each piece over and turn off the heat. Tuck the lemon slices right in between the chicken thighs—it’s a simple trick that infuses the chicken with zesty lemon aroma.

Step 4: Add Artichokes, Olives, Garlic, and Lemon Juice

Next, scatter the drained marinated artichoke hearts around the chicken. Nestle the smashed garlic cloves and both types of olives—castelvetrano and kalamata—in and around the chicken. Pour the freshly squeezed lemon juice over everything; it brightens the whole pan and lends a fresh tartness to the dish.

Step 5: Roast to Perfection

Transfer the skillet to the preheated oven and roast for 25 to 30 minutes until the chicken is cooked through and juices run clear. The kitchen will fill with a mouthwatering aroma as the flavors meld and the chicken roasts to tender perfection.

Step 6: Rest and Serve

Once out of the oven, allow the chicken to rest for about 10 minutes. This resting period lets the juices redistribute, making every bite tender and juicy. Now, you’re ready for a stunning, flavorful plate straight from this One Pan Greek Chicken with Artichokes and Olives Recipe!

How to Serve One Pan Greek Chicken with Artichokes and Olives Recipe

A black cast iron skillet filled with six golden-brown chicken thighs sitting on top of a mix of roasted artichokes, green and dark olives, and lemon slices. The chicken thighs are crispy with black pepper sprinkled on them. The lemon slices are bright yellow with some light charring. Fresh green parsley leaves are scattered on top for color. The skillet is placed on a white marbled surface with a light beige cloth nearby and some parsley sprigs and a spoon close around it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or oregano add a vivid touch of green that brightens the dish visually and adds a burst of fresh herbal notes. A sprinkling of crumbled feta cheese on top also brings that signature creamy, salty tang that complements the olives beautifully. Don’t forget an extra squeeze of fresh lemon juice on the plate right before serving for a zingy finish!

Side Dishes

This dish pairs wonderfully with simple sides that soak up its delicious juices. Try serving with fluffy couscous, steamed rice, or warm pita bread to mop up every last bit. For more vegetables, a crisp Greek salad or roasted seasonal veggies make ideal companions, turning your meal into a wholesome Mediterranean feast.

Creative Ways to Present

For a rustic family-style meal, serve the chicken directly in the skillet at the table, encouraging everyone to help themselves to the olives and artichokes. Alternatively, plate portions over an herby quinoa or orzo salad for an elegant yet relaxed dinner that impresses guests without fuss. The vibrant colors make this One Pan Greek Chicken with Artichokes and Olives Recipe a true centerpiece wherever it’s served.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, so the reheated dish might even taste better the next day. Just make sure to cool the chicken completely before refrigerating to keep the juicy texture intact.

Freezing

You can freeze the cooked chicken and vegetables for up to 2 months. Place portions in freezer-safe containers or bags, removing as much air as possible to prevent freezer burn. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

Reheat leftovers gently either in a skillet over medium heat or in the oven at 350 degrees until warmed through. This prevents the chicken from drying out and keeps the olives and artichokes tender and juicy. Avoid microwaving if possible to preserve the crisp chicken skin.

FAQs

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

Absolutely! Though bone-in, skin-on thighs add more flavor and crispiness, boneless thighs can be used for quicker cooking and easier eating. Just adjust the cooking time slightly, as boneless pieces cook faster.

What if I don’t have a cast iron skillet?

A heavy oven-safe skillet or roasting pan will work just fine. The key is to have something that can go from stovetop to oven without any issues, so you don’t have to transfer the chicken mid-cook.

Can I substitute fresh artichokes for marinated ones?

Fresh artichokes are delicious but require more prep and cooking time. Marinated artichoke hearts save time and add a nice tangy flavor right away, which complements the olives perfectly.

Is this recipe spicy?

The dish is mildly spiced, mostly thanks to the optional red pepper flakes. You can easily leave those out if you prefer a milder taste, and the other herbs and lemon keep the flavors vibrant and fresh.

Can I make this recipe dairy-free?

Yes! This recipe is naturally dairy-free. Just skip any optional feta garnish, and you’ll still have a wonderfully flavorful and satisfying meal.

Final Thoughts

This One Pan Greek Chicken with Artichokes and Olives Recipe is truly a little slice of Mediterranean heaven in your own kitchen. Simple to prepare and bursting with bright, bold flavors, it makes weeknight dinners something to look forward to. Give it a try, and I’m sure it will become a cherished staple in your recipe collection—just like it is in mine!