Lemon Herb Chicken Artichokes (Printable)
Mediterranean dinner featuring juicy chicken, artichokes, olives, and aromatic herbs roasted for flavor.
# What You'll Need:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1 (14 oz) can artichoke hearts, drained and quartered
03 - 1 red onion, cut into wedges
04 - 1 red bell pepper, sliced
05 - 2 cloves garlic, minced
→ Fruit
06 - 1 lemon, thinly sliced
07 - 2 tablespoons lemon juice
→ Olives
08 - 1 cup pitted green olives
→ Herbs & Spices
09 - 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried oregano)
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Pantry
13 - 3 tablespoons extra-virgin olive oil
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, red pepper flakes, salt, and black pepper.
03 - Add chicken thighs to the bowl and toss to coat evenly with the marinade.
04 - Place chicken thighs skin side up on the prepared baking sheet. Scatter artichoke hearts, red onion wedges, red bell pepper, olives, and lemon slices around the chicken. Drizzle any remaining marinade over everything.
05 - Roast for 35 minutes, or until the chicken is golden brown and cooked through with an internal temperature of 165°F.
06 - Broil for an additional 2 to 3 minutes to crisp the chicken skin if desired.
07 - Remove from oven, let rest for 5 minutes, then garnish with extra fresh oregano before serving.
# Expert Advice:
01 -
- Everything lands on one pan, which means you spend less time washing dishes and more time actually eating.
- The olives and artichokes roast into something almost buttery while the chicken stays impossibly juicy.
02 -
- Wet artichokes will steam instead of roast and make everything soggy, so drain them thoroughly and even pat with paper towels.
- Crowding the pan traps moisture and prevents browning, use the largest sheet pan you own or split between two.
03 -
- Slide a thin spatula under the chicken skin before roasting to create a pocket, then stuff a little minced garlic and oregano inside.
- Rotate the pan halfway through cooking if your oven has hot spots, the back corner always runs hotter.