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Easy Mediterranean Sheet Pan Chicken Recipe with Artichokes and Olives for Perfect Weeknight Dinner

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A simple, flavorful Mediterranean-inspired sheet pan chicken with artichokes and olives, perfect for quick and comforting weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 1 (14-ounce / 400 g) jar or can artichoke hearts, drained and quartered
  • 3/4 cup (120 g) pitted Kalamata olives, halved
  • 3 garlic cloves, minced or thinly sliced
  • Zest and juice of 1 lemon
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 1 teaspoon (2 g) dried oregano
  • 1 teaspoon (2 g) dried thyme
  • Salt, about 1 teaspoon (5 g), to taste
  • Freshly ground black pepper, about 1/2 teaspoon (1 g), to taste
  • Optional garnish: chopped fresh parsley or crumbled feta cheese

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
  3. In a large mixing bowl, whisk together olive oil, minced garlic, dried oregano, dried thyme, lemon zest and juice, salt, and black pepper.
  4. Add the chicken pieces to the bowl and toss thoroughly to coat evenly with the marinade. Let marinate for about 10 minutes or longer if time allows.
  5. Drain and quarter the artichoke hearts and halve the Kalamata olives.
  6. Arrange the chicken, artichokes, and olives on a large rimmed baking sheet in a single layer, skin side up, leaving space between pieces.
  7. Drizzle any remaining marinade over the artichokes and olives and gently toss them together with tongs.
  8. Roast in the preheated oven for 35 to 40 minutes. Halfway through (around 20 minutes), carefully flip the artichokes and olives but leave the chicken skin-side up.
  9. Check the chicken’s internal temperature with a meat thermometer; it should reach 165°F (74°C).
  10. Remove from oven and let rest for 5 minutes.
  11. Sprinkle with chopped fresh parsley or crumbled feta if desired and serve warm.

Notes

Pat chicken dry before seasoning for crispy skin. Avoid overcrowding the pan to ensure even roasting. Flip artichokes and olives halfway through cooking but keep chicken skin-side up. Use a meat thermometer to check doneness. For extra crispy skin, broil for 2-3 minutes at the end, watching carefully to avoid burning. Marinate chicken and prep veggies ahead to save time. This recipe is naturally gluten-free and dairy-free if feta is omitted.

Nutrition

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

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