If you’re craving a meal that’s bursting with fresh, vibrant flavors and Mediterranean sunshine, then this Mediterranean lemon chicken with artichokes and olives recipe is exactly what you need. This dish brings together juicy, crispy chicken thighs with tangy lemon, tender artichoke hearts, and briny olives all cooked together in one pan for easy prep and cleanup.
The magic of Mediterranean lemon chicken with artichokes and olives lies in its simplicity and bold flavors that feel like a Mediterranean escape right in your kitchen. Whether you’re cooking for a busy weeknight dinner or a special weekend meal, this recipe delivers every time.
Why You’ll Love This Mediterranean Lemon Chicken with Artichokes and Olives
Here’s why this recipe should be on your regular rotation:
- ✅ Packed with bright Mediterranean flavors lemon, garlic, oregano, olives, and artichokes.
- ✅ One pan to rule them all easy cleanup and minimal fuss.
- ✅ Perfectly crispy chicken skin with juicy meat underneath.
- ✅ Versatile swap ingredients as you like to suit your pantry.
Ingredients for Mediterranean Lemon Chicken with Artichokes and Olives
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons avocado oil (or olive oil)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 3 cloves garlic, smashed
- 1/4 cup fresh lemon juice
- 1 lemon, thinly sliced
- 8 oz marinated artichoke hearts, drained
- 1/2 cup Castelvetrano olives
- 1/2 cup Kalamata olives
Ingredient Swaps & Tips
- Boneless chicken thighs or breasts work if you prefer; adjust cooking times accordingly.
- Use fresh or jarred artichoke hearts if marinated aren’t available.
- Substitute olives with capers or sun-dried tomatoes for a different twist.
- Add extra red pepper flakes for a spicy kick.
How to Make Mediterranean Lemon Chicken with Artichokes and Olives
Step 1: Preheat Oven and Prep Chicken
Preheat your oven to 425°F (220°C). Pat chicken thighs dry and season generously with salt, pepper, garlic powder, onion powder, oregano, and red pepper flakes.
Step 2: Sear Chicken
Heat avocado oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down and cook until golden and crispy (about 7–10 minutes).
Step 3: Add Flavorful Ingredients
Flip chicken so skin side is up. Add smashed garlic, lemon slices, artichokes, olives, and lemon juice around the chicken.
Step 4: Bake to Perfection
Transfer skillet to oven and bake for 25–30 minutes, or until chicken reaches an internal temp of 165°F (74°C).
Step 5: Rest and Serve
Let chicken rest for 5–10 minutes before serving with the pan sauce spooned on top.
Serving Suggestions
Pair this Mediterranean lemon chicken with artichokes and olives with:
- A fresh Greek salad for crunch and color
- Couscous or quinoa to soak up the delicious sauce
- Crusty bread for an easy side
- A crisp white wine, like Sauvignon Blanc or Pinot Grigio
Storage & Reheating
- Store leftovers in an airtight container for up to 4 days.
- Freeze portions for up to 3 months.
- Reheat gently in a skillet or oven to keep skin crispy.
Frequently Asked Questions
Can I use boneless chicken?
Absolutely! Just reduce the baking time to avoid drying out the chicken.
Are artichokes keto-friendly?
Yes, especially marinated ones without added sugar. Always check labels.
Can I add vegetables?
Yes, baby potatoes or cherry tomatoes make great additions. Add them before baking.
Final Thoughts
This Mediterranean lemon chicken with artichokes and olives is a guaranteed crowd-pleaser full of fresh, bright flavors, easy to prepare, and perfect for any occasion. One pan, a handful of ingredients, and a kitchen filled with the aromas of the Mediterranean what could be better?
