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One-Pan Mediterranean Chicken Dinner

Category: Satisfying Main Dishes for Every Occasion

This vibrant one-pan dish combines juicy chicken thighs with tender artichokes, fresh asparagus, and bright lemon slices, all roasted together with a bold Mediterranean spice blend. The chicken marinates in a mixture of avocado oil, white wine vinegar, and aromatic spices before baking, creating flavorful pan juices that coat the vegetables.

Frozen artichoke hearts maintain perfect texture while asparagus adds fresh crunch. Serve sprinkled with fresh dill or parsley for a complete meal that's equally delicious with rice, couscous, or flatbread. With only 45 minutes total time and easy cleanup, it's perfect for weeknights yet impressive enough for guests.

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A woman wearing a chef's hat and apron.
Created By Sarah
Last updated on Tue, 17 Jun 2025 11:34:57 GMT
A pan of chicken with green vegetables. Save
A pan of chicken with green vegetables. | sarahmeal.com

This Mediterranean chicken dish has been my go-to for busy weeknights and casual dinner parties alike The vibrant colors and bold flavors never fail to impress while keeping cleanup minimal with just one pan

  • avocado oil: High smoke point makes it ideal for roasting while adding healthy fats
  • white wine vinegar: Adds acidity to balance the richness look for unoaked varieties
  • garlic powder: Provides consistent flavor without burning that fresh garlic might
  • ground coriander: Essential Mediterranean spice with citrusy notes buy whole seeds and grind for maximum flavor
  • bonein skinon chicken thighs: Stays juicier than breasts during roasting the skin crisps beautifully
  • frozen artichoke hearts: Frozen maintains better texture than canned thaw before using
  • fresh asparagus: Look for firm spears with tight purpletinged buds
  • fresh dill: Parsley or basil work too but dill complements the artichokes perfectly
Oven preparation:
Heat your oven to 375°F and line a large rimmed baking sheet with parchment paper This prevents sticking and makes cleanup effortless
Marinade creation:
In a large mixing bowl vigorously whisk together the oil vinegar and all dried spices until fully emulsified The marinade should coat the back of a spoon
Chicken preparation:
Pat chicken thighs completely dry with paper towels this helps the skin crisp properly then thoroughly coat each piece in marinade making sure to get under the skin
Initial roasting:
Arrange chicken skin side up on prepared sheet leaving space between pieces Bake undisturbed for 20 minutes to develop golden skin
Vegetable addition:
Remove pan from oven and carefully arrange lemon slices artichokes and asparagus around chicken The pan juices will flavor the vegetables
Vegetable coating:
Gently toss vegetables in the pan juices then drizzle with remaining oil A silicone spatula works best to avoid tearing the parchment
Final roasting:
Return chicken to pan nestling it among vegetables skin side up Continue baking until chicken reaches 165°F internally about 1520 more minutes
Resting and finishing:
Let rest 810 minutes to redistribute juices then shower with fresh herbs The residual heat will gently wilt the herbs
A pan of chicken and asparagus. Save
A pan of chicken and asparagus. | sarahmeal.com

Storage Tips

Store leftovers in an airtight container for up to 3 days The flavors actually improve overnight Reheat gently in a 300°F oven to maintain texture

Ingredient Substitutions

Boneless thighs work but reduce cooking time by 5 minutes Canned artichokes can substitute if added only for the last 10 minutes of cooking

Serving Suggestions

Serve over lemoninfused couscous or with warm pita bread to soak up the delicious pan juices A simple cucumber salad makes a refreshing side

Cultural Context

This dish embodies the sunny flavors of coastal Mediterranean cooking where artichokes grow wild and meals celebrate seasonal produce with minimal fuss

A pan of chicken with green vegetables. Save
A pan of chicken with green vegetables. | sarahmeal.com

Common Recipe Questions

→ Can I use fresh artichokes instead of frozen?

While possible, fresh artichokes require significant prep work. Frozen artichoke hearts are recommended for their convenience and consistent texture in this dish. If using fresh, prepare by removing tough outer leaves and choke before quartering.

→ What can I substitute for avocado oil?

Extra virgin olive oil makes an excellent substitute, maintaining the Mediterranean flavor profile. For high-heat roasting, grapeseed or refined coconut oil would also work well.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches 165°F internally and juices run clear. Bone-in thighs remain juicy even when cooked slightly beyond this temperature, making them forgiving for home cooks.

→ Can I prepare this dish ahead of time?

You can marinate the chicken up to 24 hours in advance for deeper flavor. For best texture, add vegetables just before baking. Leftovers reheat well and make excellent wraps or salad toppings.

→ What sides pair well with this dish?

This Mediterranean chicken shines with simple sides like herbed rice, warm pita, or a crisp green salad. For heartier meals, serve with roasted potatoes or couscous to soak up the flavorful pan juices.

→ Can I use boneless chicken thighs?

Yes, boneless thighs work well but reduce cooking time by 5-8 minutes. The bones add flavor and help retain moisture, so consider increasing spices slightly if using boneless.

Mediterranean Chicken With Artichokes

Zesty one-pan chicken with artichokes and asparagus, bursting with Mediterranean flavors.

Preparation Time
15 minutes
Cook Time
20 minutes
Total Duration
35 minutes
Created By: Sarah

Recipe Category: Main Dishes

Level of Difficulty: Simple

Cuisine Style: Mediterranean

Servings Yield: 4 Portion Size (4 servings)

Diet Preferences: Low-Carb Option, Gluten-Free Option

What You'll Need

→ Chicken Marinade

Ingredient 01 1½ pounds boneless skinless chicken thighs or breasts
Ingredient 02 3 tablespoons olive oil
Ingredient 03 2 tablespoons lemon juice
Ingredient 04 2 cloves garlic, minced
Ingredient 05 1 teaspoon dried oregano
Ingredient 06 ½ teaspoon salt
Ingredient 07 ¼ teaspoon black pepper

→ Vegetables & Sauce

Ingredient 08 1 tablespoon olive oil
Ingredient 09 1 bunch asparagus, trimmed and cut into 2-inch pieces
Ingredient 10 1 can (14 oz) artichoke hearts, drained and halved
Ingredient 11 ½ cup cherry tomatoes, halved
Ingredient 12 ¼ cup pitted Kalamata olives
Ingredient 13 ¼ cup crumbled feta cheese
Ingredient 14 1 tablespoon fresh parsley, chopped (for garnish)

How to Make It

Instruction 01

In a bowl or zip-top bag, combine chicken, olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss to coat and marinate for at least 20 minutes or up to 8 hours in the fridge.

Instruction 02

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6–7 minutes per side, or until golden and cooked through. Remove and set aside.

Instruction 03

In the same skillet, add asparagus and cook for 3 minutes. Then add artichokes and cherry tomatoes. Cook for another 3–4 minutes until vegetables are just tender.

Instruction 04

Return chicken to skillet, add olives, and stir everything gently to combine. Cook for 2 minutes to heat through.

Instruction 05

Top with crumbled feta and fresh parsley. Serve warm, optionally with rice, couscous, or crusty bread.

Additional Tips

  1. Chicken can be grilled instead of pan-cooked for extra flavor.
  2. Use marinated artichokes for added zest and flavor.
  3. Add spinach or sun-dried tomatoes for extra Mediterranean flair.
  4. Pairs well with quinoa, orzo, or lemon potatoes.
  5. Leftovers keep well refrigerated for up to 3 days.

Essential Tools

  • Large skillet
  • Mixing bowl or zip-top bag
  • Knife and cutting board
  • Measuring cups and spoons

Allergy Details

Always review ingredient labels for allergens, and consult a professional if you're unsure.
  • Contains dairy (feta cheese)

Nutritional Breakdown (per serving)

These nutritional details are for informational purposes and shouldn't replace medical advice.
  • Calories: 430
  • Fat Content: 26 grams
  • Carbohydrate Content: 12 grams
  • Protein Content: 36 grams