Sheet Pan Chicken Artichokes Olives (Printable)

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

# What You'll 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 tbsp olive oil
10 - 1 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - 1/2 tsp smoked paprika
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, oregano, thyme, smoked paprika, garlic, salt, and pepper.
03 - Add chicken thighs to the bowl and coat thoroughly with the marinade.
04 - Arrange the chicken thighs, skin side up, on the prepared sheet pan.
05 - Scatter red onion, bell pepper, artichoke hearts, olives, and lemon slices around and under the chicken.
06 - Drizzle any remaining marinade over the vegetables.
07 - Roast in the preheated oven for 35 minutes, or until the chicken skin is golden and the internal temperature reaches 165°F.
08 - Remove from the oven, sprinkle with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • The briny olives and artichokes transform ordinary chicken into something that tastes like it came from a tiny restaurant in Santorini
  • Cleanup takes exactly three minutes because everything happens on one pan
  • The leftovers taste even better the next day, if they last that long
02 -
  • Crowding the pan causes steaming instead of roasting, so use two pans if needed
  • The chicken skin stays crispiest when placed skin side up and not buried under vegetables
  • Lemon slices are edible roasted, but some guests prefer to push them aside
03 -
  • Pat the chicken skin dry before marinating for the crispiest result
  • Room temperature chicken roasts more evenly, so let it sit out for 20 minutes before cooking

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