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Mediterranean Chicken Thighs with Fennel, Artichokes, and Olives

This dish features tender chicken thighs seared until golden, then roasted with sliced fennel, artichoke hearts, and briny olives. The ingredients meld together during baking, resulting in a fragrant, hearty entrée with a balanced mix of textures and flavors—crispy edges on the chicken, soft fennel, and velvety artichokes, finished with a savory, aromatic sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably skin-side up
  • 1 large fennel bulb trimmed and sliced
  • 1 cup artichoke hearts canned or frozen, thawed if frozen
  • 1/2 cup pitted green olives roughly chopped if large
  • 3 cloves garlic minced
  • 2 tablespoons olive oil divided
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • to taste salt and freshly ground black pepper

Equipment

  • Skillet or oven-safe pan
  • Baking dish
  • Chef’s knife
  • Cutting Board
  • Tongs

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season both sides generously with salt, pepper, thyme, and paprika.
  2. Heat a skillet over medium-high heat and add one tablespoon of olive oil. Once shimmering, place the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is crispy and golden brown.
  3. Flip the chicken thighs and cook for another 3 minutes to develop some color on the other side. Remove from the skillet and set aside temporarily.
  4. Add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced fennel and cook for about 5 minutes until it begins to soften and turn slightly translucent, releasing a fragrant aroma.
  5. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, making sure not to burn the garlic.
  6. Add the artichoke hearts and chopped olives to the skillet, gently mixing to combine all the ingredients evenly. Let everything cook together for 3 minutes to meld flavors.
  7. Nestle the seared chicken thighs back into the skillet among the vegetables, skin side up. Transfer the skillet to the preheated oven and roast uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
  8. Remove from the oven and let rest for 5 minutes. Serve the chicken thighs topped with the fennel, artichokes, and olives for a rustic, colorful presentation.

Notes

Feel free to add a splash of white wine or lemon juice before roasting for extra brightness. This dish pairs wonderfully with crusty bread or a simple green salad.