Hello, fellow food enthusiasts!
I find that sometimes, between navigating daily life with four young children and trying to conjure a meal that everyone will enjoy, I long for something that balances ease with a burst of fresh, vibrant flavors. Enter my Mediterranean Lemon Chicken with Olives and Artichokes—a one-pan wonder that has quickly become a staple in our household.
Imagine this: you’re greeted by the heady aroma of chicken roasting away with zesty lemon and oregano—inviting enough to make the kids put down their gadgets for Toddler Time (I’m sure parents of four-year-olds can relate!). Edward has always been the adventurous eater among our little ones, and even he lights up when he sees this dish on the table.
Living in the UK, I often dream of sunny Mediterranean shores, where fresh produce and vibrant meals abound. This dish took me there with its simple ingredients and succeeded in delivering a bright, family-style meal that’s done in under an hour. Every bite feels like a little taste of summer, no matter the season. The savory blend of olives and artichokes complements the juicy chicken thighs, adding depth and a delightful texture contrast to the dish.
Cooking with kids in tow always needs a bit of strategy, and my trusty oven-proof skillet is a game-changer! After a quick sear on the stove, it transitions beautifully into the oven, freeing me up for a few minutes to manage any sibling squabbles or answer curious questions from Alex and Barnaby.
Curling up around the table together, with a dish that showcases how easy it can be to marry convenience with flavor, feels like a small victory. Little hands poking at those tangy olives and sweet tomatoes, smiles forming when they bite into a juicy piece of chicken—these moments remind me why I love cooking so much.
I hope this recipe brings your family as much joy and connection as it has ours. It’s a reminder that food doesn’t have to be complicated to be exceptional. Whether you’re hosting a dinner party or just seeking to elevate a weekday meal, this Mediterranean Lemon Chicken promises to deliver warmth and satisfaction to your table.
Happy cooking, and here’s to culinary mini-vacations, one bite at a time!
Cheers,
Al
Ingredients
– 4 chicken thighs, bone-in and skin-on
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon dried oregano
– Zest and juice of 1 lemon
– 1 cup pitted green olives
– 1 cup marinated artichoke hearts, drained and halved
– 1/2 cup cherry tomatoes, halved
– 4 cloves garlic, minced
– 1 cup chicken stock
– 1/4 cup fresh parsley, chopped
Method
1. Preheat your oven to 200°C (400°F).
2. Heat a large oven-proof skillet over medium-high heat on the stovetop. Add the olive oil and allow it to heat up.
3. Season the chicken thighs with salt, black pepper, and oregano. Place them skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown and crispy.
4. Flip the chicken thighs over and add the minced garlic to the skillet, sautéing for about 1 minute until fragrant.
5. Add the lemon zest and juice to the skillet, ensuring the chicken is coated. Stir in the chicken stock.
6. Scatter the green olives, artichoke hearts, and cherry tomatoes around the chicken thighs.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F).
8. Once cooked, carefully remove the skillet from the oven and sprinkle the chopped parsley over the dish.
9. Let the chicken rest for about 5 minutes before serving. Enjoy your Mediterranean Lemon Chicken with Olives and Artichokes!
