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Oven Roasted Lemon Chicken Thighs with Artichokes and Kalamata Olives

I had something all fun and witty to go along with these photos of this Oven Roasted Lemon Chicken Thighs with Artichokes and Kalamata Olives recipe and then I scratched my left eye and now I am writing this with one eye closed and in slight pain. I had my hair up in a ponytail and I let it down and my hair whipped me in the eye. I seriously am SO LAME. I always hurt myself doing the most un-cool stuff ever. I should be allowed around myself anymore.

Roasted Lemon Chicken Thighs with Artichokes and Kalamata olives

This is a really simple dish to make and I love it especially because its a one pan meal. Easy to make, easy clean up. Healthy and tasty. Can’t beat that!!

Roasted Lemon Chicken Thighs with Artichokes and Kalamata olives

I used to work with a woman who told me that her husband would rate her cooking based on how many dishes it dirtied to create the meal. It could have been the BEST meal she had ever made but if it used up all the pots and pans and utensils they had? He rated it the worst meal ever. Because he was the one to have to wash all the dishes.

Roasted Lemon Chicken Thighs with Artichokes and Kalamata olives

If she made a meal that only used up one or two pans at the most, he rated it best meal ever. Even if it was the worst thing she had ever cooked in her life.  I thought it was hysterical the way he rated her cooking. Of course it was all in jest; she was a fabulous cook and was always telling me what she was making which was gourmet magazine worthy, and that he loved everything she cooked he just loved to tease her. Now a meal that is fabulous and only uses up one or two pans? That would be hands down the best meal ever in her husband’s book, so I can rest assured knowing he would enjoy this chicken dish I made.

Roasted Lemon Chicken Thighs with Artichokes and Kalamata olives

At my house the meals aren’t rated based on how many dishes it takes to make them. Mainly because there is a constant stream of dirty dishes in this house from always baking and cooking so I never know which dirty dish went to what meal and I seriously hate dishes. I was telling my husband the other day that when I was a kid I didn’t want to grow up to do on a daily basis the one chore I have always disliked. I didn’t want to grow up to be a dishwasher. I hated doing dishes then, I hate doing them now. Even with owning a nice dishwasher to do the bulk of the work, I still seem to have a lot to hand-wash. I will call this ” First world problems”. I really am not complaining, I know many don’t even own a dishwasher. But even with owning one, I still hate the dishes.
Roasted Lemon Chicken Thighs with Artichokes and Kalamata olives

1 review

Oven Roasted Lemon Chicken Thighs with Artichokes and Kalamata Olives

Preparation 10 mins Cook Time 50 mins Serves 6-8     adjust servings

Oven Roasted Chicken Thighs with Lemons, Artichoke and Kalamata Olives


  • 3 lbs boneless skinless chicken thighs
  • 1 tsp each sea salt, oregano, basil
  • 1/2 tsp ground black pepper
  • 12 ounces artichoke hearts ( I used frozen from Trader Joes, canned would work too just make sure not packed in oil)
  • 2/3 cup kalamata olives
  • 1/2 red onion sliced thin
  • 3 lemons sliced into thin circles
  • 4 cloves garlic, peeled and minced
  • 1/2 c white wine (or chicken broth or water)
  • 2 Tbsp Lemon juice
  • 2 Tbsp butter, cut into pieces


  1. Preheat oven to 375 Deg f
  2. In a roasting pan evenly place the slices from one of the lemons, half the red onion slices and the garlic.
  3. Rinse and pat dry the chicken thighs and place in the roasting pan. Season with the salt, pepper, oregano and basil.
  4. Top with the artichoke hearts, remaining lemon slices and red onions tucking some in-between the chicken thighs. Sprinkle the olives on top.
  5. Combine the white wine and lemon juice and then pour on top of the chicken. Sprinkle the butter pieces over the chicken
  6. Cover with foil and roast for 30 min. Uncover and roast for 10-20 more minutes checking every 5 min for doneness.
  7. Serve hot. Goes great over rice with some of the sauce from the pan on top.


Recipe Notes

If you use bone in skin on chicken thighs the cooking time will take longer.
If you use frozen artichoke hearts thaw them first.
Chicken Breasts work great with this recipe too, just check more often to make sure they don’t dry out since they tend to dry out faster than thighs do or you can cut the breasts into strips and cook them that way and they will roast faster than whole breasts.

Roasted Lemon Chicken Thighs with Artichokes and Kalamata olives

Maybe my friend’s husband was on to something. Only liking one dish meals for less dishes to wash. I think I need to add more one dish meals to my repertoire. Or bribe my husband with more baked goods to keep doing the dishes for me. Sounds like a winner winner chicken dinner to me.

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  • Reply
    Ellen B
    June 24, 2018 at 7:18 pm

    This was so good. All 5 of us really enjoyed it and there is some leftover for 2-3 for another night. I bought organic lemons since using rind. Added 2 -14 oz cans of quartered artichoke hearts ( I think the more veggies the better) and probably a cup of olives. Seasoned both sides of thighs, but total amount given in recipe was fine. This could easily be doubled for a crowd with larger pan or couple if 9×13 s. I have a stovetop recipe that is similar, with skin on thighs you brown first. But for larger group this is great.

    • Reply
      June 27, 2018 at 12:33 pm

      So glad you loved it!!

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