Sheet Pan Chicken Artichokes Olives (Printable)

A Mediterranean-inspired dish featuring roasted chicken, artichokes, olives, and fragrant herbs for a hearty meal.

# What You’ll Need:

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

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

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

14 - 2 tbsp fresh parsley, chopped

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.

01 -

Everything cooks on one pan, meaning less cleanup and more time to actually enjoy your meal
The combination of tangy artichokes and briny olives creates restaurant worthy flavors with almost zero effort

02 -

Let the chicken sit at room temperature for 20 minutes before roasting for more even cooking
Dont crowd the pan too much or the vegetables will steam instead of roast

03 -

If you have time, marinate the chicken in the refrigerator for a few hours or overnight for even deeper flavor
For the crispiest skin, start the chicken at 450°F for the first 10 minutes, then reduce to 425°F for the remainder