Lemon Chicken with Castelvetrano Olives & Artichoke Hearts

There isn’t much to say about this recipe other than it’s delicious and great for a weeknight dinner. The chicken comes together in about 45 minutes and is packed with flavor. If you claim you are not an olive eater, we beg you to give Castelvetrano olives a chance. They are the bright green, avocado-looking olives in the olive bar at your grocery story. They are super buttery and don’t pack nearly the salty punch of their peers. Balanced out with fresh thyme and lemon, this is a dish that we will have on repeat all winter long.

Lemon Chicken with Castelvetrano Olives & Artichoke Hearts
Makes: 4 servings
Prep Time: 15 minutes Cooking Time: 30 minutes

Ingredients:

  • 1 package (approx 1.3 lb) skin-on chicken thighs*
  • 2 tbs olive oil, separated
  • 2 tsp paprika
  • 1 small yellow onion, sliced
  • 3 cloves garlic, smashed
  • 1/2 cup white wine
  • 4 springs fresh thyme
  • 1 lemon, sliced horizontally
  • 2/3 cup pitted castelvetrano olives, cut in half
  • 2/3 cup artichoke hearts, cut in half
  • salt and pepper

Directions:

  1. Preheat the oven to 400 degrees.
  2. Season both sides of the chicken thighs with paprika, salt and pepper.
  3. Heat a large saute pan over medium-high heat. Let the pan get nice and hot before adding 1 tbs olive oil. Add the chicken thighs and sear for three minutes on each side to get the skin nice and crispy and to help keep the chicken moist during the cooking process. Remove the chicken onto a plate.
  4. Reduce the flame on the pan to medium heat. Add the other 1 tbs olive oil to the pan. Add the onion and garlic to the pan, cooking until the onions are starting to caramelize- about 4 minutes. Add the white wine to the pan. Use a spatula to scrape any brown bits off the bottom of the pan.
  5. Add the thyme, sliced lemon, olives, and artichokes to the pan. Give everything a good stir so that the flavors start to combine. From here, you have two options…. if the saute pan you have been cooking in is oven-safe, add the chicken thighs back into the pan and put in the oven. If your saute pan is not oven-safe, transfer everything to a baking dish and put in the oven. Regardless of which pan you bake in, make sure that you snuggle the chicken into the other ingredients. This helps the chicken absorb all of those great flavors you have built in the pan.
  6. Bake in the oven for about 30 minutes, or until the chicken is an internal temperature of 165 degrees and cooked through.

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