Mediterranean Lemon Chicken (Printable Version)

Juicy chicken cooked with lemon, olives, artichokes, and herbs for a flavorful Mediterranean meal.

# Ingredients Required:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs

→ Oils and Fats

02 - 30 ml olive oil

→ Produce

03 - 3 garlic cloves, minced
04 - 1 small onion, thinly sliced
05 - 1 lemon, thinly sliced
06 - Fresh parsley, for garnish

→ Canned Goods

07 - 400 g canned artichoke hearts, drained and quartered

→ Cured and Pickled

08 - 120 g mixed green and black olives

→ Liquids

09 - 120 ml dry white wine
10 - 240 ml chicken broth

→ Herbs and Spices

11 - 1 tsp dried oregano
12 - ½ tsp crushed red pepper flakes (optional)
13 - Salt, to taste
14 - Black pepper, to taste

# Guide to Cooking:

01 - Season chicken thighs with salt and black pepper. In a large skillet over medium-high heat, warm olive oil and sear chicken skin-side down for 5 minutes until golden. Flip and cook an additional 3 minutes. Remove from skillet and set aside.
02 - In the same skillet, sauté sliced onion and minced garlic for 2 to 3 minutes until softened and aromatic.
03 - Pour dry white wine into the skillet, scraping up browned bits from the bottom. Allow to reduce for approximately 2 minutes.
04 - Add chicken broth, dried oregano, crushed red pepper flakes (if using), artichoke hearts, olives, and lemon slices to the skillet. Stir to integrate flavors.
05 - Return chicken thighs to the skillet, skin-side up. Cover and simmer gently for 20 minutes until chicken is thoroughly cooked and tender.
06 - Sprinkle fresh parsley over the dish before serving. Accompany with preferred side such as rice, quinoa, or a green salad.

# Extra Suggestions:

01 - For boneless preparation, adjust cooking time to prevent drying out.

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