Olive & Artichoke Chicken
About
Prep Time:
15 minutes
cook time:
40 minutes
serves:
6 - 8
This recipe sits within the Mediterranean Gathering menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
6–8 bone-in, skin-on chicken thighs
1 red onion, cut into wedges
1 head garlic, cloves separated
150g artichoke hearts, drained and halved
⅓ cup kalamata olives
2–3 tbsp extra virgin olive oil
Juice of ½ lemon
Sprigs oregano & thyme
Flakey sea salt & cracked pepper
Parsley for garnish
Preparation:
Preheat oven to 200°C. Pat the chicken dry and season with salt, pepper, and oregano/thyme
In a roasting pan or baking dish, combine red onion wedges, garlic, artichokes, and olives. Drizzle with olive oil, season with salt and pepper, and toss gently. Nestle the chicken thighs on top, skin side up, and drizzle with lemon juice
Bake for 35–40 minutes until the chicken is golden and cooked through
Let rest for 5 minutes, then spoon pan juices over the chicken and garnish with fresh parsley or chilli flakes if desired
