Sheet Pan Chicken Artichokes Olives (Printable)

Juicy chicken, artichokes, olives, and Mediterranean herbs baked together for a flavorful meal.

# What You'll Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs (approximately 1.5 pounds)

→ Vegetables

02 - 1 red onion, cut into wedges
03 - 1 red bell pepper, sliced
04 - 1 (14 oz) can artichoke hearts, drained and quartered
05 - 2 cloves garlic, minced
06 - 1 lemon, sliced into thin rounds

→ Pantry

07 - 1/3 cup pitted green olives
08 - 1/3 cup pitted Kalamata olives
09 - 3 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, oregano, thyme, smoked paprika, garlic, salt, and pepper until well combined.
03 - Add chicken thighs to the bowl and toss to coat thoroughly with the marinade, ensuring even coverage.
04 - Place the chicken thighs on the prepared sheet pan, skin side up, leaving space for vegetables around the edges.
05 - Scatter red onion, bell pepper, artichoke hearts, olives, and lemon slices around and underneath the chicken pieces.
06 - Drizzle any remaining marinade from the bowl over the vegetables for additional flavor.
07 - Roast in the preheated oven for 35 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F.
08 - Remove from the oven, sprinkle with fresh chopped parsley, and serve hot directly from the pan.

# Expert Advice:

01 -
  • Everything roasts on one pan so cleanup is practically nonexistent
  • The briny olives and tender artichokes transform basic chicken into something restaurant worthy
02 -
  • Pat the chicken skin dry with paper towels before marinating so it gets properly crispy instead of steaming
  • Letting the pan sit for 5 minutes after roasting helps the juices redistribute so the chicken stays incredibly moist
03 -
  • Use room temperature chicken so it roasts evenly and the skin crisps up properly
  • Do not crowd the pan too much or the vegetables will steam instead of roast

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