One-Pan Lemon Garlic Chicken with Artichokes and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Mediterranean one-pan chicken dinner featuring lemon, garlic, artichoke hearts, and olives simmered to juicy perfection. This mediterranean-inspired chicken ready in about 35 minutes pairs bone-in, skin-on chicken thighs, extra virgin olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 6 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 6 bone-in, skin-on chicken thighs, then season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  3. Step 3: Add the chicken thighs skin-side down and sear for 5-6 minutes until skin is golden brown and crispy, then flip and cook 3 minutes on the other side.
  4. Step 4: Remove chicken temporarily and add 5 thinly sliced garlic cloves and 1 large lemon thinly sliced to the skillet. Sauté for 1 minute until fragrant.
  5. Step 5: Add 1 cup quartered canned artichoke hearts, 1/2 cup halved green olives, and 1/2 cup chicken broth to the skillet, stirring to combine.
  6. Step 6: Nestle the chicken thighs back into the skillet on top of the vegetables and lemon slices. Transfer the skillet to the oven and roast for 15 minutes until chicken reaches an internal temperature of 165°F.
  7. Step 7: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the dish, and serve hot.

Frequently asked questions

How long does One-Pan Lemon Garlic Chicken with Artichokes and Olives take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Lemon Garlic Chicken with Artichokes and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in One-Pan Lemon Garlic Chicken with Artichokes and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Lemon Garlic Chicken with Artichokes and Olives for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Lemon Garlic Chicken with Artichokes and Olives?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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