What are the 4 ingredients in lemon chicken?

The core ingredients in a classic lemon chicken dish are chicken , lemon juice , garlic , and olive oil . These elements come together to create a bold, citrus-forward flavor. In mediterranean lemon chicken with artichokes and olives , those essentials are elevated by the addition of marinated artichokes, fresh herbs, and briny olives.

What protein goes well with artichokes?

Chicken is the most popular protein paired with artichokes because it soaks up their tangy flavor without overpowering it. However, white fish , tofu , and chickpeas also work well. In mediterranean lemon chicken with artichokes and olives , the chicken and artichokes roast together beautifully, balancing richness with acidity.

What do you serve with Mediterranean chicken?

The best pairings for mediterranean lemon chicken with artichokes and olives include couscous , farro , quinoa , or roasted vegetables . For a lighter side, try a cucumber salad with lemon vinaigrette or sautéed spinach with garlic. These options complement the citrus and herb profile of the dish without overwhelming it.

What to serve with Ina Garten lemon chicken?

For a meal inspired by Ina Garten’s lemon chicken, serve with crispy potatoes , buttered orzo , or a green salad with vinaigrette. If you’re making mediterranean lemon chicken with artichokes and olives , these same sides work beautifully especially if you're looking to mix elegance with ease.

Mediterranean Lemon Chicken with Artichokes and Olives – The Best One-Pan Dinner

Name: Mediterranean Lemon Chicken with Artichokes and Olives
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 6 bone-in, skin-on chicken thighs; 2 tbsp avocado oil; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 3 cloves garlic, smashed; ¼ cup lemon juice; 1 lemon thinly sliced; 8 oz marinated artichoke hearts, drained; ½ cup castelvetrano olive; ½ cup kalamata olives

Description

Mediterranean lemon chicken with artichokes and olives is a quick, healthy, and flavorful one-skillet meal ready in just 35 minutes.

Ingredients

Scale

6 bone-in, skin-on chicken thighs
2 tbsp avocado oil
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
3 cloves garlic, smashed
¼ cup lemon juice
1 lemon thinly sliced
8 oz marinated artichoke hearts, drained
½ cup castelvetrano olive
½ cup kalamata olives

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Instructions

Preheat the oven to 425°F.
Pat the chicken thighs dry with a paper towel, then season the skin side generously with salt.
Heat a large cast iron skillet over medium-high heat. Once hot, add the oil and place the chicken thighs skin side down into the skillet.
Brown the chicken for 7–10 minutes until the skin is golden and crisp. While it cooks, season the exposed side with black pepper, garlic powder, onion powder, oregano, and red pepper flakes.
Flip the chicken, then turn off the heat. Tuck lemon slices between the chicken pieces and scatter in the artichoke hearts, smashed garlic, and olives. Pour the lemon juice evenly over everything.
Transfer the skillet to the oven and roast for 25–30 minutes, or until the chicken is fully cooked and reaches 165°F internally.
Remove from the oven and let rest for 10 minutes before serving. Enjoy!

Notes

Can be frozen up to 2 months.

Nutrition

Serving Size: 4
Calories: 434
Sugar: 1.8g
Sodium: 393.1mg
Fat: 14.9g
Protein: 63g
Cholesterol: 198.6mg