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.
25 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment