Mediterranean Baked Chicken with Artichokes
Succulent chicken thighs roasted atop a bed of briny olives, tender artichokes, and cherry tomatoes. A one-pan Mediterranean showstopper that's elegant enough for company yet simple enough for any weeknight.
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1 small red onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and freshly ground black pepper, to taste
- fresh parsley, chopped (for garnish)
- lemon wedges, for serving
- Preheat your oven to 400°F (200°C), allowing it to reach full temperature before you begin assembling the dish.
- Pat the chicken thighs dry using paper towels to remove any surface moisture. Season both sides generously with salt, freshly ground black pepper, dried oregano, and dried thyme, ensuring the seasoning is evenly distributed.
- In a large baking dish, combine the drained and quartered artichoke hearts, halved cherry tomatoes, pitted Kalamata olives, sliced red onion, and minced garlic. Drizzle the olive oil and lemon juice over the vegetables and toss gently until everything is well coated with the liquid and seasonings.
- Arrange the seasoned chicken thighs skin-side up on top of the vegetable mixture in the baking dish. Transfer to the preheated oven and bake for 40-45 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F (74°C). The vegetables should be tender and have absorbed the flavorful chicken juices.
- Remove the baking dish from the oven and garnish generously with fresh chopped parsley. Serve hot with lemon wedges on the side for brightness. Accompany with rice, quinoa, or crusty bread to capture all the delicious pan juices.
Chef's Note: This is the kind of recipe that proves a one-pan bake can be genuinely impressive. The artichokes, lemon, and olives create a braising liquid as the chicken cooks, infusing the meat from below while the skin crisps from above — which is why it's important to use bone-in, skin-on pieces rather than boneless breasts, which would dry out before the vegetables are done.
If using canned artichoke hearts, drain and rinse them well and add them in the last 20 minutes of cooking rather than at the start — they're already soft and will fall apart otherwise. The pan juices at the end are worth preserving: spoon them over the chicken at the table or use them to dress a simple green salad alongside. A loaf of crusty bread to mop the pan is strongly recommended.
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