Chicken Artichokes Roasted Peppers and Olives

Elevate your weeknight dinner with this Mediterranean-inspired dish, Chicken Artichokes Roasted Peppers and Olives. Featuring crispy, golden-brown chicken thighs nestled in a flavorful medley of tender artichoke hearts, smoky roasted red peppers, and briny Kalamata olives, this one-skillet recipe is a feast for both the eyes and the palate. A splash of chicken broth and a touch of fresh lemon juice bring everything together, while garlic and parsley add a fragrant, herbaceous touch. Ready in just 50 minutes and baked to perfection, this easy yet elegant meal pairs beautifully with crusty bread, fluffy rice, or roasted vegetables for a complete and satisfying dinner. Perfect for anyone craving bold flavors and simple preparation!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves (minced)
• 14 ounces Canned artichoke hearts (quartered and drained)
• 1 cup Roasted red peppers (sliced)
• 0.75 cup Kalamata olives (pitted)
• 0.5 cup Low-sodium chicken broth
• 2 tablespoons Fresh parsley (chopped)
• 1 whole Lemon (zested and juiced)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with paper towels, then season them on both sides with kosher salt and black pepper.

Step 3

Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin side down, and sear for 5–7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 2–3 minutes. Remove the chicken from the skillet and set it aside on a plate.

Step 4

Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Be careful not to burn it.

Step 5

Add the quartered artichoke hearts, roasted red peppers, and Kalamata olives to the skillet. Stir gently to combine.

Step 6

Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits. This will add extra flavor to the dish.

Step 7

Return the seared chicken thighs to the skillet, skin side up. Spoon some of the vegetable mixture and juices over the chicken.

Step 8

Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 9

Remove the skillet from the oven and drizzle the lemon juice over the dish. Sprinkle with lemon zest and chopped fresh parsley for a bright finishing touch.

Step 10

Serve immediately with your choice of side dishes, such as crusty bread, rice, or roasted vegetables.

Nutrition Facts

Serving size	(1935.7g)

Amount per serving	% Daily Value*
Calories	2896.8

Total Fat 210.8g	0%
Saturated Fat 49.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 4519.7mg	0%
Total Carbohydrate 90.2g	0%
Dietary Fiber 35.3g	0%
Total Sugars 17.2g
Protein 179.6g	0%

Vitamin D 0IU	0%
Calcium 456.6mg	0%
Iron 19.5mg	0%
Potassium 3205.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.7%

Protein: 24.1%

Carbs: 12.1%