Sheet Pan Chicken Artichokes Olives (Printable Version)

Juicy chicken thighs and artichokes roasted with Kalamata olives and herbs for an easy Mediterranean dish.

# 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

# How to Make It:

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 Tips:

01 -
  • The briny olives and artichokes create that perfect Mediterranean flavor profile that feels fancy but comes together in minutes
  • Cleanup is practically nonexistent since everything roasts on one pan
  • The chicken skin gets impossibly crispy while the meat stays juicy
02 -
  • Pat the chicken skin completely dry before adding to the marinade. Moisture is the enemy of crispy skin and I learned this the hard way after too many batches of soggy chicken.
  • Don't overcrowd the pan. If your vegetables are piled too high they'll steam instead of roast and you'll miss out on those delicious caramelized edges.
  • The lemon slices are edible after roasting and add a wonderful mellow citrus flavor. Don't discard them.
03 -
  • Room temperature chicken cooks more evenly so let it sit out for 20 minutes before roasting
  • If the chicken skin isn't as crispy as you'd like run the pan under the broiler for 23 minutes at the end watching closely to prevent burning

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