Sheet Pan Chicken Artichokes Olives (Printable Format)

Juicy chicken thighs with artichokes, olives, and herbs roasted together for a vibrant Mediterranean dish.

# What You Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs (about 1.5 lbs)

→ Vegetables

02 - 1 red onion, cut into wedges
03 - 1 red bell pepper, sliced
04 - 1 (14 oz) can artichoke hearts, drained and quartered
05 - 2 cloves garlic, minced
06 - 1 lemon, sliced into thin rounds

→ Pantry

07 - 1/3 cup pitted green olives
08 - 1/3 cup pitted Kalamata olives
09 - 3 tbsp olive oil
10 - 1 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - 1/2 tsp smoked paprika
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, oregano, thyme, smoked paprika, garlic, salt, and pepper.
03 - Add chicken thighs to the bowl and coat thoroughly with the marinade.
04 - Arrange the chicken thighs, skin side up, on the prepared sheet pan.
05 - Scatter red onion, bell pepper, artichoke hearts, olives, and lemon slices around and under the chicken.
06 - Drizzle any remaining marinade over the vegetables.
07 - Roast in the preheated oven for 35 minutes, or until the chicken skin is golden and the internal temperature reaches 165°F.
08 - Remove from the oven, sprinkle with fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • The chicken skin gets impossibly crisp while the meat stays juicy underneath
  • Cleanup is basically nonexistent which means more time for wine and conversation
02 -
  • Do not crowd the pan or the chicken will steam instead of roast
  • Let the chicken rest for 5 minutes before serving so those juices redistribute
03 -
  • Pat the chicken skin dry before marinading for extra crispiness
  • Room temperature chicken cooks more evenly so take it out 20 minutes before roasting

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