Mediterranean Baked Chicken with Artichokes & Olives

Mediterranean Baked Chicken with Artichokes & Olives: A Flavorful Journey from the Sun-Kissed Coasts

The Mediterranean diet, celebrated globally for its heart-healthy benefits and vibrant flavors, has long been a symbol of culinary excellence rooted in simplicity and seasonality. At the heart of this tradition lies Mediterranean Baked Chicken with Artichokes & Olives—a dish that captures the essence of coastal living, where fresh herbs, briny olives, tender artichokes, and golden chicken come together in a harmonious blend of taste and nourishment. This recipe is more than just a meal; it’s a celebration of Mediterranean culture, where food is shared, cherished, and crafted with care.

The History Behind the Dish

Chicken has been a staple protein across the Mediterranean region for centuries, adapted uniquely by various cultures—from Greek to Moroccan, Italian to Lebanese. The inclusion of artichokes and olives traces back to ancient agricultural practices in Southern Europe and North Africa, where olive groves flourished and artichokes were cultivated as prized vegetables. In coastal regions like Provence in France or Liguria in Italy, dishes combining chicken, preserved olives, and seasonal vegetables have been passed down through generations, often baked in wood-fired ovens using earthenware dishes. This particular recipe evolved from rustic village kitchens, where home cooks utilized pantry staples and garden-fresh produce to create hearty, one-pan meals that fed entire families. Over time, the dish gained popularity beyond regional borders, becoming a beloved representation of Mediterranean comfort food.

Ingredients Breakdown: What Makes This Dish Shine

The magic of Mediterranean Baked Chicken with Artichokes & Olives lies in its carefully chosen ingredients, each contributing distinct textures and layers of flavor:

Chicken thighs (bone-in, skin-on): Preferred for their rich flavor and ability to stay juicy during baking. The skin crisps beautifully while the meat absorbs the aromatic sauce.
Canned artichoke hearts: Convenient and tender, they add a mild, nutty flavor and meaty texture without requiring prep work.
Kalamata olives: These dark, briny olives bring a bold, tangy depth that defines the Mediterranean palate.
Garlic: Freshly minced garlic infuses the dish with warmth and pungency, forming the aromatic base.
Cherry tomatoes: Bursting with sweetness when roasted, they balance the saltiness of the olives.
Red onion: Adds subtle sharpness and color, caramelizing slightly during baking.
White wine (dry): Deglazes the pan and adds acidity and complexity to the sauce.
Chicken broth: Enhances moisture and deepens the savory notes.
Lemon juice and zest: Brighten the entire dish, cutting through richness with citrus freshness.
Extra virgin olive oil: A cornerstone of Mediterranean cooking, it binds the ingredients and contributes fruitiness.
Fresh herbs (oregano, thyme, rosemary, parsley): Each herb plays a role—oregano adds earthiness, thyme brings floral notes, rosemary lends pine-like aroma, and parsley finishes with freshness.
Optional red pepper flakes: For a touch of heat that elevates the overall profile.

Together, these ingredients form a symphony of flavors that are both rustic and refined—a hallmark of authentic Mediterranean cuisine.

Step-by-Step Recipe: How to Make Mediterranean Baked Chicken with Artichokes & Olives

Preheat your oven to 375°F (190°C). Position the rack in the center for even heat distribution.
Pat the chicken dry with paper towels. Drying the skin ensures crispiness. Season generously with kosher salt and freshly ground black pepper on both sides.
Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once shimmering, place the chicken thighs skin-side down. Sear for 5–6 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove and set aside.
Sauté the aromatics: In the same pan, reduce heat to medium. Add sliced red onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant (do not burn).
Build the sauce: Pour in ½ cup of dry white wine to deglaze the pan, scraping up any browned bits (flavor gold!). Let it simmer for 2 minutes to reduce slightly.
Add liquids and seasonings: Stir in 1 cup of chicken broth, juice of 1 lemon, 1 teaspoon lemon zest, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon dried rosemary (or 1 sprig fresh), and optional ¼ teaspoon red pepper flakes.
Incorporate vegetables: Gently stir in 1 pint of cherry tomatoes (halved), 1 (14 oz) can of quartered artichoke hearts (drained), and ½ cup of pitted Kalamata olives (halved if desired).
Nestle the chicken back in: Arrange the seared chicken thighs on top of the vegetable mixture, skin side up. Spoon some of the sauce over the top to keep them moist.
Bake uncovered for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
Broil for finish (optional): For extra browning, switch the oven to broil for 2–3 minutes, watching closely to prevent burning.
Garnish and rest: Remove from oven. Sprinkle with chopped fresh parsley and let rest for 5–10 minutes before serving to allow juices to redistribute.

Tips for Perfect Results Every Time

Use bone-in, skin-on thighs: They’re forgiving and flavorful. Breasts can dry out easily in this type of dish.
Don’t skip the searing step: It builds flavor through the Maillard reaction and ensures crispy skin after baking.
Choose quality olives: Opt for naturally cured Kalamatas in brine, not vinegar-heavy ones, for a richer taste.
Balance the brininess: If olives are very salty, rinse them briefly under water before adding.
Fresh herbs make a difference: While dried herbs work, finishing with fresh parsley or rosemary adds brightness.
Acidity is key: Taste the sauce before baking. Adjust lemon juice or add a splash of vinegar if needed to brighten the dish.
Use an oven-safe pan: Cast iron, enameled steel, or ceramic skillets transition seamlessly from stovetop to oven.
Let it rest: Allowing the chicken to rest ensures juiciness and better texture upon slicing.
Make ahead tip: Assemble everything (except baking) up to 24 hours in advance. Refrigerate covered, then bring to room temperature before baking.

Variations and Customizations

This recipe is wonderfully adaptable to personal tastes, dietary needs, and ingredient availability:

Vegetarian version: Replace chicken with chickpeas, cauliflower steaks, or firm tofu. Use vegetable broth instead of chicken broth.
Seafood twist: Substitute chicken with firm fish fillets (like cod or halibut) or scallops. Add during the last 15 minutes of baking to avoid overcooking.
Different olives: Try green Sicilian olives, Castelvetrano (mild and buttery), or a mix for varied flavor profiles.
Add capers: For a punch of briny tang, stir in 2 tablespoons of rinsed capers with the olives.
Herb swaps: Marjoram, basil, or tarragon can replace or complement traditional herbs.
Spice it up: Add harissa paste, smoked paprika, or sliced fresh chili peppers for North African flair.
Grain integration: Serve over couscous, quinoa, farro, or orzo that has absorbed some of the pan juices.
Dairy addition: Finish with crumbled feta cheese just before serving for creamy, salty contrast.
Roasted lemon slices: Place thin lemon rounds around the chicken for visual appeal and subtle citrus infusion.
Gluten-free friendly: Naturally gluten-free—just ensure broth and olives are certified GF if needed.

Health Considerations and Nutritional Value

Mediterranean Baked Chicken with Artichokes & Olives aligns beautifully with health-conscious eating patterns. Here’s why:

Heart-healthy fats: Olive oil provides monounsaturated fats linked to reduced cardiovascular risk.
Lean protein: Chicken thighs (with skin removed post-cooking) offer high-quality protein essential for muscle repair and satiety.
Fiber-rich vegetables: Artichokes are high in fiber and antioxidants like cynarin, which supports liver health.
Low in refined carbs: Naturally low-sugar and free from processed ingredients.
Antioxidant power: Garlic, tomatoes, olives, and herbs contribute polyphenols and flavonoids that combat oxidative stress.
Probiotic potential: Fermented olives may support gut microbiome diversity.
Rich in vitamins: Contains vitamin C (from lemon and tomatoes), vitamin K (olives, greens), B6 (chicken), and folate (artichokes).

Nutritional Estimate per Serving (1 thigh + sauce/veggies, serves 4):

Calories: ~380 kcal
Protein: 28g
Fat: 22g (mostly unsaturated)
Carbohydrates: 14g
Fiber: 5g
Sodium: ~600mg (varies with broth and olives)
Sugars: 6g (naturally occurring)

Note: Sodium levels can be controlled by using low-sodium broth and rinsing olives. For lower fat content, remove chicken skin before eating.

Ingredients

6 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
1 ½ teaspoons kosher salt (plus more to taste)
1 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil (plus more as needed)
1 medium red onion, thinly sliced
4 cloves garlic, minced
½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
1 cup low-sodium chicken broth
Juice of 1 large lemon (~3 tablespoons)
1 teaspoon lemon zest
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried rosemary (or 1 sprig fresh)
¼ teaspoon red pepper flakes (optional)
1 pint cherry tomatoes, halved
1 (14 oz) can artichoke hearts, drained and quartered
½ cup pitted Kalamata olives, halved
Fresh parsley, chopped (for garnish)

Directions

Preheat oven to 375°F (190°C). Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes until deeply golden. Flip and sear the other side for 3 minutes. Transfer to a plate.
Reduce heat to medium. Add red onion and sauté for 3–4 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
Pour in white wine, scraping the bottom of the pan. Simmer 2 minutes to reduce slightly.
Stir in chicken broth, lemon juice, lemon zest, oregano, thyme, rosemary, and red pepper flakes (if using).
Add cherry tomatoes, artichoke hearts, and Kalamata olives. Stir gently to combine.
Nestle chicken thighs back into the skillet, skin-side up. Spoon some sauce over the top.
Transfer to oven and bake uncovered for 35–40 minutes, until chicken registers 165°F internally and skin is crisp.
Optionally broil for 2–3 minutes for deeper browning.
Remove from oven. Garnish with fresh parsley and let rest 5–10 minutes before serving.

FAQ

Can I use chicken breasts instead of thighs?
Yes, but breasts are leaner and can dry out. Reduce baking time to 25–30 minutes and consider pounding them to even thickness.

Can I make this ahead of time?
Absolutely. Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Bring to room temperature before baking.

Can I freeze leftovers?
Yes. Store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven or microwave.

Are canned artichokes as good as fresh?
For this recipe, yes. Fresh artichokes require extensive prep, while canned offer consistent texture and flavor. Just drain well.

What can I serve with this dish?
Excellent with crusty bread, couscous, quinoa, mashed potatoes, or a simple arugula salad with lemon vinaigrette.

Is this dish spicy?
Not inherently. The optional red pepper flakes add mild heat, but the overall profile is savory, briny, and citrusy.

Can I use frozen artichokes?
Yes, but thaw and pat dry first to avoid excess moisture in the pan.

Why did my sauce turn out watery?
The vegetables release liquid. To thicken, simmer uncovered on the stovetop for 5–10 minutes after baking, or mix 1 tsp cornstarch with 1 tbsp water and stir in.

Summary

Mediterranean Baked Chicken with Artichokes & Olives is a vibrant, aromatic one-pan meal that brings the sun-drenched flavors of the Mediterranean coast straight to your table. Packed with tender chicken, briny olives, tangy lemon, and hearty vegetables, it’s a nutritious, satisfying dish perfect for weeknight dinners or elegant gatherings.

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