This Baked Lemon Artichoke Chicken recipe is all made in one pan. Full of the robust flavours of the sunny Mediterranean, it's seasoned with garlic, lemon, olives, feta cheese, and of course, artichokes!
2lbs (1 kg)chicken thighsboneless, skinless or bone-in, skin-on.
2tablespoonsall-purpose flour or gluten-free flour
1teaspoonground paprika
1teaspoon sea salt or Kosher salt
½teaspoonsground black pepper
2tablespoonsolive oil,extra virgin
2tablespoonsshallots,minced
3clovesgarlic,minced
12 oz.marinated artichoke hearts,quartered
1mediumlemon,sliced
1 ½teaspoonsdried thyme
¼cupbrine from marinated artichoke hearts
1cupchicken stock
¼cupdry white wine
½cupkalamata olives,pitted
1cupsweet cherry tomatoes
¼cupfeta cheese,crumbled
2tablespoonsfresh parsley,chopped, for garnish
Instructions
Preheat oven to 375°F. Pat the chicken thighs dry, then seasona and coat lightly with a mixture of flour, paprika, salt and pepper.
Add olive oil to a large oven-proof skillet over medium-high heat. When hot, add chicken thighs. Sear for 4 -5 minutes, then turn and sear on the other side. Remove to a plate. Drain all but 1 tablespoon of the oil or chicken fat.
Add shallots and garlic to the skillet. Cook for 1 - 2 minutes until softened and just beginning to brown. Add artichoke hearts, lemon slices, brine, thyme, chicken stock and white wine. Bring to a simmer, scraping up any browned bits from the pan and reduce the sauce slightly. Add chicken thighs back to the skillet.
Add chicken thighs back to the skillet. Transfer to preheated oven and bake for 20 - 25 minutes or until chicken registers 165°F. Tuck the olives and cherry tomatoes into the sauce, sprinkle with feta cheese and heat under the broiler for 2 - 3 minutes. Sprinkle with freshly chopped parsley and serve.
Notes
To store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.To reheat: To reheat, simply place the chicken and sauce in a microwave-safe dish and microwave for 1-2 minutes or until heated through.