Lemon Herb Chicken with Artichokes and Olives

Name: Lemon Herb Chicken with Artichokes and Olives
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4.2 tbsp 1.5 lbs boneless, skinless chicken thighs; 1.2 bottle 1/4 cup olive oil; 8.4 can 1/4 cup lemon juice; 5.9 pt 3 cloves garlic, minced; 6.5 pinch 1 teaspoon dried oregano; 1.5 bottle 1/2 teaspoon dried thyme; 2.2 ml Salt and pepper to taste; 8.1 half 1 (14-ounce) can artichoke hearts, drained and quartered; 5.6 tsp 1/2 cup Kalamata olives, pitted and halved; 7.1 drop Fresh parsley, chopped (for garnish, optional)

Lemon Herb Chicken with Artichokes and Olives - RecipeFund

By Mary Stone

November 12, 2025

4369 views

This recipe delivers a burst of Mediterranean sunshine to your plate. Tender chicken thighs are marinated in a vibrant blend of lemon, garlic, and herbs, then baked to golden perfection. The addition of artichoke hearts and Kalamata olives adds a salty, briny counterpoint to the bright citrus flavors. Serve it with couscous or a simple salad for a complete and satisfying meal. This dish is easy enough for a weeknight dinner but elegant enough for company. Feel free to adjust the herbs and spices to your liking. A sprinkle of feta cheese before serving would be a delightful addition. The key to success is to allow the chicken to marinate for at least 30 minutes, or even longer, to allow the flavors to fully penetrate the meat. Don't be afraid to experiment with different vegetables, such as bell peppers or zucchini. Enjoy!

Ingredients

1.5 lbs boneless, skinless chicken thighs - 4.2 tbsp
1/4 cup olive oil - 1.2 bottle
1/4 cup lemon juice - 8.4 can
3 cloves garlic, minced - 5.9 pt
1 teaspoon dried oregano - 6.5 pinch
1/2 teaspoon dried thyme - 1.5 bottle
Salt and pepper to taste - 2.2 ml
1 (14-ounce) can artichoke hearts, drained and quartered - 8.1 half
1/2 cup Kalamata olives, pitted and halved - 5.6 tsp
Fresh parsley, chopped (for garnish, optional) - 7.1 drop

Cooking Steps

Step 1

In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.

Step 2

Place chicken thighs in a resealable bag or container. Pour marinade over chicken, ensuring it is well coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Step 3

Preheat oven to 375°F (190°C).

Step 4

Arrange marinated chicken thighs in a baking dish. Scatter artichoke hearts and Kalamata olives around the chicken.

Step 5

Bake for 40-45 minutes, or until chicken is cooked through and juices run clear when pierced with a fork.

Step 6

Let rest for 5 minutes before serving. Garnish with fresh parsley or a sprinkle of feta cheese, if desired.

Step 7

Serve with couscous, rice, or a simple salad.

# Rice # No-Cook # Pork