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One Pan Greek Chicken with Artichokes and Olives Recipe

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4.2 from 30 reviews

This one pan Greek chicken with artichokes and olives is a quick and flavorful weeknight dinner featuring crispy, golden-brown chicken thighs paired with briny olives, tangy marinated artichokes, fresh lemon slices, and aromatic herbs. The dish is cooked entirely in a cast iron skillet, making cleanup easy and maintaining maximum flavor.

  • Total Time: 35 minutes
  • Yield: 4-6 servings

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 (for seasoning chicken skin)

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

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
  2. Season Chicken Skin: Pat the chicken thighs dry with a paper towel to ensure crisp skin, then liberally season the chicken skin side with salt to enhance flavor and promote browning.
  3. Sear Chicken: Heat a large cast iron skillet over medium-high heat. Add the avocado oil, then place the chicken thighs skin side down in the skillet. Cook until the skin is golden brown and crispy, about 7-10 minutes.
  4. Season Other Side: While the chicken is browning, season the other side of the chicken thighs with black pepper, garlic powder, onion powder, dried oregano, and red pepper flakes if using.
  5. Assemble in Skillet: Flip the chicken thighs so skin side is up, then turn off the heat. Tuck lemon slices between the chicken pieces. Add the marinated artichoke hearts, smashed garlic cloves, castelvetrano and kalamata olives, and pour lemon juice over everything in the skillet.
  6. Roast in Oven: Transfer the cast iron skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
  7. Rest and Serve: Remove the skillet from the oven and allow the chicken to rest for 10 minutes to retain juices. Serve warm and enjoy your delicious one pan Greek chicken with artichokes and olives!

Notes

  • Patting the chicken skin dry before seasoning ensures crispiness during searing.
  • If you don’t have a cast iron skillet, an oven-safe skillet or baking dish can be used, but cast iron retains heat best for even cooking.
  • Adjust red pepper flakes according to your spice preference or omit for mild flavor.
  • Letting the chicken rest after cooking helps retain juiciness.
  • This dish pairs well with a side of roasted potatoes, rice, or a simple green salad.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Greek
  • Diet: Halal

Find it online: https://ellarecipe.com/one-pan-greek-chicken-with-artichokes-and-olives-recipe/