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One-Pan Greek Chicken Recipe

One-Pan Greek Chicken

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Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Calories 664 kcal

what you'll need

  • 2 Tbsp olive oil
  • 8 bone-in skin-on chicken thighs
  • salt to taste
  • pepper to taste
  • 8 garlic cloves
  • 1 large onion diced
  • 1 cup artichoke hearts roughly chopped
  • 1 cup green beans cut into 2" pieces
  • 1 lemon thinly sliced
  • juice of 1 lemon
  • 1 Tbsp dried oregano
  • 1 cup low-sodium chicken broth
  • 1/2 cup mixed Greek olives
  • 1/4 cup feta crumbles for garnish

let's do it

  • Preheat oven to 350 degrees.
  • In a large, oven-proof skillet heat olive oil until shimmering. Season chicken thighs on both sides with salt and pepper then add to skillet skin side down. Brown chicken skin about 4 minutes. Flip thighs over and add 4 whole garlic cloves. Let cook about 2 minutes until garlic begins to brown. Turn garlic to prevent burning. Remove thighs and garlic to a plate and set aside. Repeat with remaining thighs and garlic.
  • Pour fat from pan then add 1 tablespoon fat back to pan. Add onion and cook until softened, about 3–4 minutes. Add artichoke hearts, green beans, lemon slices and oregano and cook another 3 minutes. Pour chicken broth into pan and scrape up any brown bits. Nestle chicken thighs and garlic back into pan along with the Greek olives and add juice of second lemon to pan. Transfer to oven and cook 50–55 minutes until chicken is cooked through.
  • Crumble feta cheese over the dish and take entire pan to the table. Serve solo or with rice or pasta.

One Last Thing

Frozen artichokes taste just as good as the fresh ones and will save you a little time in the kitchen!


Calories: 664kcalCarbohydrates: 20gProtein: 47gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gCholesterol: 156mgSodium: 2451mgPotassium: 677mgFiber: 7gSugar: 3g
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