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Easy Mediterranean Sheet Pan Chicken Recipe with Artichokes and Olives for Quick Healthy Dinners

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A quick and easy Mediterranean sheet pan chicken with artichokes and olives that delivers juicy, flavorful chicken with minimal cleanup, perfect for busy weeknights.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (2–3 pounds / 900–1350 g)
  • 1 can or jar artichoke hearts (14 oz / 400 g), drained
  • 1 cup Kalamata olives (150 g), pitted
  • 4–5 garlic cloves, minced
  • 1 large lemon, juiced and zested
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • A handful fresh parsley, chopped for garnish
  • Optional: pinch of red pepper flakes
  • Optional: 1/4 cup white wine or chicken broth (60 ml)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat 4-6 bone-in, skin-on chicken thighs dry with paper towels and place them in a mixing bowl.
  3. Add 3 tablespoons olive oil, juice and zest of 1 lemon, 4-5 minced garlic cloves, 1 teaspoon dried oregano, salt, and pepper to the chicken. Toss well to coat evenly. Let it sit for 10 minutes (or up to 30 minutes if time allows).
  4. On a sheet pan, spread out drained artichoke hearts and 1 cup pitted Kalamata olives. Place the marinated chicken thighs on top, skin side up, ensuring they aren’t crowded.
  5. Pour 1/4 cup white wine or chicken broth evenly around the pan (optional).
  6. Roast in the oven for 35-40 minutes. Halfway through (around 20 minutes), use tongs to carefully turn the artichokes and olives for even cooking.
  7. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the skin is golden brown and crispy.
  8. Sprinkle chopped fresh parsley and a pinch of red pepper flakes (if using) on top before serving.
  9. Optional: If the chicken skin isn’t crispy enough, broil for 2-3 minutes watching closely to avoid burning.

Notes

Pat chicken dry for crispy skin. Do not crowd the pan to ensure even roasting. Flip artichokes and olives halfway through cooking. Let chicken rest 5 minutes before serving. For crispier skin, broil 2-3 minutes at the end. Rinse olives and artichokes for lower sodium. Fresh artichokes can be used seasonally. Use tongs to handle chicken to keep skin intact.

Nutrition

Keywords: Mediterranean chicken, sheet pan chicken, artichokes, olives, quick dinner, healthy chicken recipe, easy chicken dinner, one pan meal

Find it online: https://blixfood.com/easy-mediterranean-sheet-pan-chicken-recipe-with-artichokes-and-olives-for-quick-healthy-dinners/