Mediterranean Lemon Chicken with Artichokes & Olives

📝 Ingredients

(Serves 4)

• Chicken thighs (bone-in, skin-on) – 4–6 pieces

• Salt – 1 ½ tsp

• Black pepper – 1 tsp

• Olive oil – 2 tbsp

• Garlic – 4 cloves, minced

• Red onion – 1 small, sliced

• Lemon – 1 large (zest + juice, plus extra slices for garnish)

• Chicken broth – 1 cup

• White wine (optional) – ½ cup

• Artichoke hearts (canned or frozen) – 1 ½ cups (about 8 halves)

• Green or Kalamata olives – ½ cup, pitted

• Fresh thyme or oregano – 1 tsp (or ½ tsp dried)

• Fresh parsley – for garnish

🍳 Instructions

1. Prep the Chicken

1. Pat chicken dry with a paper towel.

2. Season generously with salt, pepper, and a little lemon zest.

2. Sear

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.

2. Sear chicken skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove and set aside.

3. Sauté Aromatics

1. In the same pan, add onion and garlic; cook for 2-3 minutes until fragrant.

2. Deglaze with white wine (if using), scraping up any browned bits.

4. Simmer

1. Add chicken broth, lemon juice, thyme/oregano, artichoke hearts, and olives. Stir gently.

2. Return chicken to the pan, skin-side up.

3. Cover and simmer over medium-low heat for 25-30 minutes until chicken is cooked through (internal temp 74°C / 165°F).

5. Finish

1. Taste and adjust seasoning with extra salt, pepper, or lemon juice.

2. Garnish with fresh parsley and extra lemon slices.

🍽️ Serving Suggestions

• Serve with warm couscous, rice pilaf, or crusty bread to soak up the sauce.

• A side of grilled vegetables or a Greek salad pairs beautifully.

💡 Tips

• For crispy chicken skin, uncover the pan in the last 5 minutes and broil (or bake at 200°C / 400°F) for a golden finish.

• You can use boneless chicken thighs or breasts, but reduce simmering time to 18-20 minutes.

• Add capers for extra briny flavor.