Crispy Chicken Thighs with Olives and Artichoke

IMG_1183One pot meals are just the greatest, aren’t they? So much flavor and so little clean up. This one is full of Mediterranean flavors of artichokes and olives, and results in a super tender chicken. 
IMG_1181Pretty simple preparation: Sear your bone in-skin on chicken thighs skin side down to get them nice and crispy. Flip them over and fill the pan with veggies, and toss the whole thing in the oven. Dinner is served!IMG_1190Plate this up with some crusty bread and some fresh parsley. Enjoy!IMG_1180

Crispy Chicken Thighs with Olives and Artichoke

  • Servings: 6
  • Difficulty: Easy
  • Print

Adapted from Crispy Chicken Skillet with Artichokes, Beets, Lemon, Olives

INGREDIENTS

1 Tbsp olive oil
1/2 onion, chopped
7 cloves of garlic, peeled and left whole
6 bone in, skin on chicken thighs
Salt, pepper, granulated garlic to taste
Zest from 1 lemon
I cup chicken stock
2 cups chopped mushrooms
8 oz artichoke hearts, chopped
1/3 cup pitted kalamata olives
Juice of 1 lemon

INSTRUCTIONS

Preheat the oven to 425 degrees.
Heat up olive oil in a large cast iron skillet over medium to high heat. Add the onions and garlic to the pan, and sautee for about 10 minutes while you prep the remaining ingredients.
Season the chicken liberally with salt, pepper and granulated garlic on all sides. Place the thighs skin down into the hot skillet, and leave them for 5-7 minutes to develop a nice crispy skin. Flip the chicken thighs and add the remaining ingredients to the skillet.
Allow to simmer for a couple of minutes, and then transfer the whole skillet into the oven to bake for 30 minutes, or until the juices of the thighs run clear and the chicken is cooked through. Finish by squeezing a lemon over the whole dish to brighten up the flavors.

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2 Comments

Filed under Dinner, Quick Healthy, Recipes

2 responses to “Crispy Chicken Thighs with Olives and Artichoke

  1. YUM. It’s a shame I am incapable of eating chicken that has bones. LOL.

    Like

    • And I don’t think they sell chicken with skins but no bones, do they? You could always try this with boneless skinless chicken thighs and just reduce the cooking time to 15-20 minutes.

      Like

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