Sheet Pan Chicken Artichokes Olives (Printable)

Juicy chicken thighs roasted with artichokes, olives, garlic, and Mediterranean herbs for a flavorful meal.

# What You Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs (about 1.5 lbs)

→ Vegetables

02 - 1 red onion, cut into wedges
03 - 1 red bell pepper, sliced
04 - 1 (14 oz) can artichoke hearts, drained and quartered
05 - 2 cloves garlic, minced
06 - 1 lemon, sliced into thin rounds

→ Pantry

07 - 1/3 cup pitted green olives
08 - 1/3 cup pitted Kalamata olives
09 - 3 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, oregano, thyme, smoked paprika, garlic, salt, and pepper until well combined.
03 - Add chicken thighs to the bowl and turn to coat thoroughly with the marinade, ensuring even coverage on all pieces.
04 - Place the chicken thighs on the prepared sheet pan, arranging them skin side up to promote crispy skin.
05 - Distribute red onion wedges, bell pepper slices, artichoke hearts, olives, and lemon slices around and beneath the chicken pieces.
06 - Drizzle any remaining marinade from the bowl over the vegetables to ensure maximum flavor distribution.
07 - Roast in the preheated oven for 35 minutes, or until chicken skin is golden brown and crispy, and internal temperature reaches 165°F.
08 - Remove from oven, sprinkle generously with fresh chopped parsley, and serve immediately while hot.

# Expert Tips:

01 -
  • The marinade creates this gorgeous golden skin while keeping the meat incredibly juicy
  • Everything cooks together so the vegetables absorb all those delicious chicken juices
  • Its one of those rare meals that looks fancy but takes almost no active cooking time
02 -
  • Dont crowd the pan too much or the vegetables will steam instead of roast
  • The lemon slices look pretty but theyre also there to add bright acidity to every bite
  • Letting the chicken rest for just 5 minutes makes a huge difference in juiciness
03 -
  • Pat the chicken skin dry before marinating for the crispiest results
  • If the skin browns too quickly tent loosely with foil for the last 10 minutes

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