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A close-up view of a platter containing Greek lemon chicken with artichokes, whole roasted lemons, and Kalamata olives.

Greek Lemon Chicken with Artichokes and Olives

A rustic, vibrant, and alcohol-free Mediterranean masterpiece featuring juicy, crispy-skinned chicken thighs braised alongside tender artichoke hearts, rich Kalamata olives, green olives, and whole roasted lemons.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 420
Ingredients Method

Ingredients
  

  • - 4 large bone-in skin-on chicken thighs
  • - 2 tbsp extra virgin olive oil
  • - 1 can 14 oz artichoke hearts in water, drained and halved
  • - 1/2 cup Kalamata olives whole
  • - 1/2 cup large green olives Castelvetrano, whole
  • - 1 medium red onion sliced into thick wedges
  • - 4 small whole lemons or 2 large lemons, halved
  • - 4 cloves garlic smashed
  • - 3/4 cup low-sodium chicken broth divided
  • - 1 tbsp dried oregano
  • - 1 tsp dried thyme
  • - 1/2 tsp garlic powder
  • - Salt and black pepper to taste
  • - 1/4 cup fresh flat-leaf parsley finely chopped (for garnish)

Method
 

PREHEAT:
  1. Preheat your oven to 400°F (204°C).
SEASON:
  1. Pat the chicken thighs completely dry with paper towels. Season generously on both sides with salt, black pepper, and garlic powder.
SEAR:
  1. Heat the extra virgin olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear for 5 to 6 minutes until the skin turns deep golden brown and crispy. Flip and sear the flesh side for 3 minutes, then transfer to a temporary plate.
SAUTÉ AROMATICS:
  1. Reduce the skillet heat to medium. Toss in the sliced red onion wedges and smashed garlic cloves. Cook for 2 to 3 minutes until the onions soften slightly and release their fragrance.
DEGLAZE:
  1. Pour the chicken broth into the skillet. Simmer for 2 minutes while using a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom of the pan.
SEASON BASE:
  1. Stir the dried oregano and dried thyme directly into the bubbling braising liquid.
ASSEMBLE MEDLEY:
  1. Arrange the halved artichoke hearts, whole Kalamata olives, whole green olives, and whole small lemons evenly throughout the liquid.
RETURN POULTRY:
  1. Nest the seared chicken thighs back into the skillet, keeping them skin-side up on top of the vegetables so the skin stays crispy.
OVEN ROAST:
  1. Transfer the entire oven-safe skillet into the preheated oven. Bake uncovered for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the olives and artichokes are tender.
GARNISH & SERVE:
  1. Remove from the oven, let rest for 5 minutes, then scatter fresh parsley across the top before serving hot.