Description
A one-pan Mediterranean-inspired dish featuring golden chicken thighs simmered with briny green olives, tender marinated artichokes, and a lemony herb sauce. This Double-Duty Chicken not only shines at dinner but transforms into delicious leftovers.
Ingredients
Scale
- 6 Bone-In, Skin-On Chicken Thighs
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, thinly sliced
- 4 Garlic Cloves, minced
- 1 cup Chicken Broth
- 1 jar (12 oz) Marinated Artichoke Hearts, drained and halved
- 1/2 cup Green Olives, pitted
- 2 tablespoons Lemon Juice
- 1 tablespoon Fresh Thyme or Oregano
- Salt and Black Pepper to taste
Instructions
- Heat a large skillet or Dutch oven over medium-high heat.
- Season chicken thighs with salt and pepper.
- Add olive oil to the skillet and sear chicken skin-side down for 5-7 minutes until golden. Flip and cook 2 more minutes. Remove and set aside.
- Add sliced onions and garlic to the skillet and sauté for 3-4 minutes until soft. Deglaze the pan with chicken broth.
- Stir in artichokes, olives, lemon juice, and herbs. Nestle chicken back into the pan.
- Cover and simmer on low for 20 minutes, then uncover and simmer 5 more minutes to thicken sauce.
- Garnish with fresh herbs and serve warm.
Notes
- Use marinated artichokes for extra flavor depth.
- Add red pepper flakes for gentle heat.
- Serve with rice, polenta, or crusty bread for soaking up the sauce.