Sheet Pan Chicken Artichokes Olives

The kitchen filled with that incredible Mediterranean aroma as everything roasted together on one pan. I had just moved into my first apartment and wanted something that felt impressive but wouldn't leave me with hours of cleanup. This chicken with artichokes and olives became my go-to for dinner parties because it looks so beautiful coming out of the oven.

Last summer my sister came over exhausted from work and I threw this together. We sat at the counter picking at the olives and artichokes right off the pan while the chicken rested. She made me write the recipe down on a napkin before she left.

Ingredients

• Chicken thighs: Bone in skin on gives you the best flavor and that crispy skin everyone fights over
• Red onion and bell pepper: They sweeten as they roast and become almost candy like
• Artichoke hearts: Canned work perfectly here and get these lovely browned edges
• Both kinds of olives: The mix of green and Kalamata gives you different levels of brininess
• Lemon slices: They roast alongside everything and become tender and sweet not bitter
• Smoked paprika: This is the secret ingredient that adds such depth to the marinade

Instructions

Get everything ready:

Preheat your oven to 425°F and line a large baking sheet with parchment paper for the easiest cleanup ever.

Make the magic marinade:

Whisk together the olive oil oregano thyme smoked paprika garlic salt and pepper in a large bowl until fragrant.

Coat the chicken:

Add the chicken thighs to the bowl and turn them around until theyre completely covered in that spiced oil mixture.

Arrange your pan:

Place the chicken skin side up on the baking sheet then tuck the onion bell pepper artichoke hearts olives and lemon slices all around and under the pieces.

Roast to perfection:

Pour any remaining marinade over the vegetables then roast for 35 minutes until the skin is golden and crispy and the chicken reaches 165°F inside.

Finish and serve:

Scatter fresh parsley over everything and let people serve themselves right from the pan.

Save

My friend who claims she hates olives tried this and ended up picking them all off the pan first. Now she asks me to make extra olives on the side whenever I cook this for her.

Making It Your Own

Ive added cherry tomatoes when theyre in season and they burst creating these little pools of juice. Small potatoes work beautifully too just cut them in half so they cook through.

What To Serve With It

Crusty bread is non negotiable for soaking up all those pan juices. Sometimes Ill make quick couscous or rice but honestly a simple green salad with a vinaigrette is all you need.

Wine Pairing

A crisp white wine cuts through the richness perfectly. Sauvignon Blanc or a dry rosé are my go to choices but any bright acidic white will work beautifully.

• Chill your wine while the chicken roasts so its ready to drink
• The olives make this a natural match for something mineral and crisp
• A light red like Pinot Noir works too if you prefer red wine

Save

Theres something so satisfying about a meal that looks this beautiful and tastes this good with so little effort.

Recipe FAQs

→ Can I use boneless chicken instead?

Yes, boneless, skinless chicken thighs or breasts can be substituted. Reduce roasting time to about 25–30 minutes to avoid drying out.

→ What olives work best for this dish?

Pitted green and Kalamata olives provide balanced briny flavors. Both complement the Mediterranean herbs and meats excellently.

→ How can I add more vegetables?

Feel free to include small potatoes or cherry tomatoes on the pan to bulk up the dish and add different textures.

→ What sides pair well with this meal?

Serve alongside crusty bread or steamed couscous to soak up the pan juices and complete the meal.

→ How do I know when the chicken is done?

Roast until the skin is golden and the internal temperature reaches 165°F (74°C) to ensure it is fully cooked.