One-Skillet Greek Lemon Garlic Chicken Thighs with Kalamata Olives

Ingredients

• 6 bone-in, skin-on pasture-raised chicken thighs (approx. 2.25 lbs)
• 2 tbsp extra virgin olive oil or avocado oil
• 6 cloves garlic, smashed and peeled
• 1 medium red onion, cut into thick wedges
• 1 can (14 oz) organic quartered artichoke hearts in water, drained and patted dry
• 0.75 cup pitted Greek Kalamata olives, halved
• 0.5 cup organic chicken bone broth
• Zest and juice of 2 organic lemons (approx. 0.33 cup fresh juice)
• 1 organic lemon, sliced into thin wheels
• 1.5 tbsp fresh Greek oregano, chopped (or 1 tsp dried wild oregano)
• 1 tbsp fresh dill, finely chopped
• 1.5 tsp coarse Celtic sea salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Step-by-Step Instructions

1. Season & Dry: Pat chicken thighs thoroughly dry with paper towels. Season generously on both sides with coarse sea salt, black pepper, and half of the chopped oregano.
2. Crisp the Skin: Heat 2 tbsp olive oil in a wide 12-inch heavy cast-iron skillet over medium-high heat. Place chicken thighs skin-side down in the skillet. Sear undisturbed for 8 to 10 minutes until the skin is deep golden brown and audibly crispy. Flip and sear the second side for 3 minutes. Transfer chicken to a plate.
3. Sauté Aromatics: Lower heat to medium. Add smashed garlic cloves and red onion wedges to the chicken drippings in the skillet. Sauté for 3 minutes until slightly caramelized.
4. Add Mediterranean Accents: Add quartered artichoke hearts and Kalamata olives to the skillet, stirring to coat in the pan juices.
5. Deglaze & Simmer: Pour in the chicken bone broth, fresh lemon juice, lemon zest, and remaining oregano. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
6. Braise to Perfection: Nestle the chicken thighs back into the skillet skin-side UP (keep the crispy skin above the braising liquid so it stays crunchy). Arrange thin lemon wheels around and over the chicken. Simmer over medium-low heat for 12 to 15 minutes (or transfer the whole oven-safe skillet into a 400°F oven) until the chicken reaches an internal temperature of 175°F (chicken thighs are juiciest at 175°F).
7. Garnish & Serve: Remove from heat. Spoon the pan sauce over the olives and artichokes (avoid pouring directly over the crispy skin). Garnish with fresh dill, parsley, and extra cracked black pepper. Serve directly from the rustic cast-iron skillet.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Greek Kalamata olives and extra virgin olive oil provide concentrated hydroxytyrosol and oleuropein—potent phenolic antioxidants that protect vascular endothelial walls from oxidative stress. Fresh artichoke hearts deliver rich amounts of prebiotic inulin and cynarin, which stimulate healthy bile secretion and optimize fat digestion.

Frequently Asked Questions