Lemon Herb Chicken Artichokes (Printable)
Mediterranean-style chicken roasted with artichokes, olives, lemon, and aromatic herbs for a bright, savory dish.
# What You Need:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1 (14 oz) can artichoke hearts, drained and quartered
03 - 1 red onion, cut into wedges
04 - 1 red bell pepper, sliced
05 - 2 cloves garlic, minced
→ Fruit
06 - 1 lemon, thinly sliced
07 - 2 tablespoons fresh lemon juice
→ Olives
08 - 1 cup pitted green olives
→ Herbs & Spices
09 - 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried)
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Pantry
13 - 3 tablespoons extra-virgin olive oil
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, red pepper flakes, salt, and black pepper.
03 - Add chicken thighs to the bowl and toss to coat evenly.
04 - Place chicken thighs skin side up on the prepared baking sheet. Scatter artichoke hearts, red onion wedges, bell pepper, olives, and lemon slices around the chicken. Drizzle remaining marinade over everything.
05 - Roast for 35 minutes until chicken is golden brown and cooked through, reaching an internal temperature of 165°F.
06 - Broil for an additional 2 to 3 minutes to crisp the skin if desired.
07 - Remove from oven, let rest for 5 minutes, then garnish with extra fresh oregano before serving.
# Expert Tips:
01 -
- Everything finishes together on one pan so you can pour wine instead of washing dishes.
- The olives turn wrinkly and intense while the artichokes soak up all the chicken drippings.
02 -
- Wet artichokes steam instead of roast and never develop that caramelized edge.
- The lemon slices go in raw and edible, not just as a garnish to discard.
03 -
- Line your pan with parchment but leave a border exposed so the chicken skin can crisp against hot metal.
- The resting period is when the artichokes finish absorbing flavor, do not skip it.