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Greek-Style Chicken Thighs with Artichokes and Olives
A one-pan Greek-style chicken dish with artichoke hearts, kalamata olives, garlic, and lemon.
servings: 3
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1 14-ounce can of quartered artichoke hearts, drained
- 1/2 cup pitted kalamata olives
- 1 medium lemon, sliced into rounds
- 3 medium garlic cloves, minced
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 6 bone-in skin-on chicken thighs
- salt & freshly ground black pepper
- 1 TBSP olive oil
Directions
- Preheat oven to 425°F.
- Combine the artichokes, olives, lemon slices, garlic, oregano, crushed red pepper, and 1/4 tsp black pepper in a large bowl then set aside.
- Pat the chicken thighs dry with paper towels then generously season the thighs all over with salt & pepper.
- Heat the oil in a large cast-iron pan over medium-high heat.
- When the oil is hot lay the chicken thighs skin-side down into the pan and cook, without moving, until well browned, about 6 minutes.
- Transfer the chicken to a plate then add the artichoke mix to the pan, pushing everything around the edge of the pan.
- Nestle the chicken thighs skin-side up in the center of the pan then place the pan in the oven and bake until chicken is cooked through, about 25 minutes.
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