Sheet Pan Chicken Artichokes Olives

The smell of artichokes roasting always pulls me back to a tiny apartment kitchen where I first discovered how magical this combination could be. I was skeptical about mixing olives with chicken, but one bite changed my entire perspective. Now it is the recipe I turn to when I want something that looks impressive but secretly takes almost no effort.

Last spring my sister came over for dinner and she is notoriously picky about Mediterranean flavors. She took one look at the sheet pan and politely asked what else we were having. By the time she reached for seconds she admitted this might be her new favorite way to eat chicken.

Ingredients

• Bone in chicken thighs: The skin gets irresistibly crispy while the meat stays juicy and dark meat has so much more flavor
• Red onion and bell pepper: These caramelize beautifully alongside the chicken and add sweetness that balances the briny elements
• Canned artichoke hearts: Look for hearts packed in water not oil and quarter them so they get those lovely crispy edges
• Both green and Kalamata olives: Using two varieties gives you different briny notes and makes the dish feel more complex
• Smoked paprika: This is the secret ingredient that adds depth and a subtle smokiness you cannot quite put your finger on

Instructions

Get the oven ready:

Preheat to 425°F and line your largest baking sheet with parchment paper for the easiest cleanup ever

Make the marinade:

Whisk together the olive oil dried oregano thyme smoked paprika garlic and plenty of salt and pepper until fragrant

Coat the chicken:

Add the chicken thighs to the bowl and turn them around until every piece is thoroughly coated in that spiced oil mixture

Arrange everything:

Place the chicken skin side up on the sheet pan then tuck the onion bell pepper artichokes olives and lemon slices all around and under the pieces

Roast it all:

Drizzle any remaining marinade over the vegetables and roast for 35 minutes until the chicken skin is golden and crisp

Finish and serve:

Sprinkle fresh parsley over the top and bring the whole pan to the table so everyone can see how gorgeous it looks

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This dish has become my go to for impromptu dinner parties because it looks so impressive coming out of the oven. People always assume I spent way more time on it than I actually did.

Making It Your Own

I have learned that this recipe is incredibly forgiving. Sometimes I add baby potatoes or cherry tomatoes if I need to stretch it to feed more people. The cooking time stays basically the same and everything still roasts beautifully together.

Serving Suggestions

Crusty bread is essential for soaking up all those flavorful pan juices. A simple green salad with a lemon vinaigrette cuts through the richness perfectly and keeps the meal feeling light.

Wine Pairing Wisdom

A crisp Sauvignon Blanc or dry rosé works beautifully with the Mediterranean flavors. The acidity balances the olives and artichokes while complementing the roasted chicken.

• Chill your wine for at least 30 minutes before serving
• Keep extra lemon wedges on hand for squeezing over individual portions
• This dish reheats wonderfully for lunch the next day

Save

There is something so satisfying about a meal that comes together so easily yet tastes like it took hours to perfect. This is the kind of recipe that makes cooking feel like a pleasure rather than a chore.

Recipe Questions & Answers

→ Can I use boneless chicken for this dish?

Yes, boneless skinless chicken thighs or breasts can be used. Adjust roasting time to about 25–30 minutes to avoid overcooking.

→ What olives work best for this meal?

Green pitted olives and Kalamata olives are recommended for their briny, fruity flavors that complement the artichokes and herbs.

→ How should I prepare the artichoke hearts?

Use canned artichoke hearts, drained and quartered, to ensure tenderness and even roasting alongside the chicken and vegetables.

→ Can I add other vegetables to this sheet pan meal?

Yes, small potatoes or cherry tomatoes can be added for extra heartiness and variety in texture and flavor.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or a dry rosé complements the Mediterranean flavors and bright herbal notes perfectly.

→ Is this meal suitable for a gluten-free diet?

Yes, all ingredients are naturally gluten-free, making it a safe choice for gluten-sensitive diets.