Sheet Pan Chicken Artichokes Olives

Last Tuesday, after back-to-back meetings left me drained and craving something bright, I threw together this sheet pan dinner. The smell of artichokes and olives roasting filled the kitchen so completely that my roommate wandered in, fork in hand, before I even called dinner.

I first made this for a friend recovering from surgery, when I needed something nourishing but not heavy. She texted me two days later asking for the recipe, and now its the meal she requests every time I come over.

Ingredients

• 4 bone-in, skin-on chicken thighs: The bone keeps the meat incredibly juicy while roasting, and the skin crisps up beautifully
• 1 red onion, cut into wedges: Red onion becomes sweet and mellow when roasted, balancing the briny olives
• 1 red bell pepper, sliced: Adds color and a subtle sweetness that complements the Mediterranean flavors
• 1 can artichoke hearts, drained and quartered: Jarred or canned work perfectly here, just make sure they are well drained
• 2 cloves garlic, minced: Fresh garlic mellows beautifully in the oven, infusing everything
• 1 lemon, sliced into thin rounds: The lemon slices roast alongside everything, releasing their juices and creating little bursts of acidity
• 1/3 cup pitted green olives: Castelvetrano olives are my favorite here, buttery and mild
• 1/3 cup pitted Kalamata olives: These bring that classic Greek flavor and deep purple color
• 3 tbsp olive oil: Helps the spices adhere and keeps everything from drying out
• 1 tsp dried oregano: The backbone of Mediterranean flavor
• 1/2 tsp dried thyme: Earthy and warm, perfect with chicken
• 1/2 tsp smoked paprika: Adds a subtle smoky depth and gorgeous color
• Salt and freshly ground black pepper: Taste as you go, starting with 1 tsp salt and plenty of pepper
• 2 tbsp fresh parsley, chopped: Adds a fresh pop of color right at the end

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper for the easiest cleanup imaginable

Whisk together your marinade:

In a large bowl, combine olive oil, oregano, thyme, smoked paprika, garlic, salt, and pepper until well blended

Coat the chicken:

Add chicken thighs to the bowl and turn them until they are thoroughly covered in the marinade

Arrange on the pan:

Place chicken thighs skin side up on your prepared baking sheet, leaving room for vegetables around them

Add everything else:

Scatter red onion, bell pepper, artichoke hearts, olives, and lemon slices around and under the chicken pieces

Dont waste the marinade:

Drizzle any remaining marinade from the bowl over the vegetables

Roast until golden:

Bake for 35 minutes until chicken skin is crispy and golden, and internal temperature reaches 165°F

Finish with fresh herbs:

Sprinkle fresh parsley over everything right before serving

Save

This recipe has become my go-to for new parents and anyone who needs a meal delivered. It travels well, reheats beautifully, and makes people feel cared for without demanding any effort from them.

Making It Your Own

Sometimes I add small potatoes or cherry tomatoes for extra heartiness, especially when feeding teenagers. Both roast beautifully alongside everything else and stretch the meal without compromising flavor.

What to Serve Alongside

Crusty bread for sopping up the pan juices is non-negotiable at my table. A simple green salad with a vinaigrette cuts through the richness, and couscous soaks up all those Mediterranean flavors beautifully.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the olive oil and brine perfectly. On warmer evenings, a dry rosé feels like the right choice, bringing out the sunny Mediterranean vibes.

• Chill your wine glass beforehand for an extra refreshing touch
• A light Pinot Grigio works if thats what you have on hand
• Red wine lovers can try a light Grenache

Save

There is something deeply satisfying about a meal that looks this impressive but requires almost no effort. The best recipes are the ones that let you enjoy your own kitchen.

Recipe FAQs

→ Can I use boneless chicken instead?

Yes, boneless, skinless chicken thighs or breasts can be used. Adjust the roasting time to 25–30 minutes for proper cooking.

→ What side dishes pair well?

This dish pairs nicely with crusty bread, couscous, or a light salad to complement the Mediterranean flavors.

→ How do the olives influence the flavor?

Green and Kalamata olives contribute briny, salty notes that enhance the savory, smoky profile of the roasted chicken and vegetables.

→ Can I add other vegetables?

Small potatoes or cherry tomatoes can be added for extra heartiness and variety in texture.

→ Is this suitable for gluten-free diets?

Yes, this dish contains no gluten ingredients and is safe for gluten-free diets.