Greek Island Chicken with Marinated Artichokes
Transport your taste buds to the sun-soaked shores of the Mediterranean with this vibrant Greek Island Chicken with Marinated Artichokes. Juicy, golden-seared chicken thighs are paired with the briny tang of marinated artichoke hearts, Kalamata olives, and sweet bursts of cherry tomatoes for a harmonious medley of flavors. Infused with fragrant garlic, lemon, honey, and classic Greek herbs like oregano and thyme, this one-skillet wonder is both aromatic and easy to prepare. Perfectly balanced and oven-baked to juicy perfection, this dish is finished with a sprinkle of fresh parsley, making it as beautiful as it is delicious. Ideal for weeknight dinners or an elegant meal served with crusty bread, rice, or a crisp side salad, this Mediterranean-inspired recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 jar (12 oz) Marinated artichoke hearts
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Kalamata olives, pitted and halved
- 1 cup Cherry tomatoes, halved
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5 to 7 minutes until the skin is crispy and golden. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for 1 minute until fragrant.
Drain the marinated artichoke hearts and add them to the skillet along with the cherry tomatoes and Kalamata olives. Stir to combine.
Pour in the chicken broth, lemon juice, and honey. Sprinkle in the dried oregano and thyme, stirring again to blend the flavors.
Nestle the seared chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the chicken.
Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle the dish with fresh parsley for garnish.
Serve the Greek Island Chicken with Marinated Artichokes warm, alongside crusty bread, rice, or a side salad.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 7.5 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
