Greek Artichoke Chicken Recipe
This Greek Artichoke Chicken Recipe features crispy chicken, briny olives, marinated artichokes, and fresh lemon for a quick weeknight dinner.
Equipment
- Cast Iron Skillet
Ingredients
- 6 thighs bone-in, skin-on chicken
- 2 tablespoon avocado oil
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- 3 cloves garlic smashed
- ¼ cup lemon juice
- 1 lemon thinly sliced
- 8 oz marinated artichoke hearts drained
- ½ cup castelvetrano olives
- ½ cup kalamata olives
Instructions
- Preheat the oven to 425 degrees.
- Pat the skin of the chicken thighs dry with a paper towel then liberally season the chicken skin with salt.
- Heat a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil and then add the chicken thighs to the skillet skin side down.
- While the chicken thighs are browning, season the other side with pepper, garlic powder, onion powder, dried oregano, red pepper flakes.
- When the chicken skin is golden brown, roughly 7-10 minutes later, flip the chicken and turn off the heat. Tuck the lemon slices in between the chicken. Next add the artichokes, smashed garlic, olives, and lemon juice to the pan.
- Place the skillet into a 425 degree oven and let the chicken cook for 25-30 minutes or until the chicken is cooked through.
- Remove from the oven and let sit for 10 minutes to cool. Serve and enjoy!
Notes
This dish pairs well with a fresh salad or rice.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 12gProtein: 29gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 400IUVitamin C: 25mgCalcium: 50mgIron: 2mg
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