Mediterranean Chicken


  • 1.5 lbs chicken thighs; bone-in/skin-on (about 6 thighs)
  • 2 tbsp extra virgin olive oil (or 1 tbsp evoo and 1 tbsp butter)
  • Salt/Pepper
  • 1 pint cherry tomatoes
  • 1-12 oz pkg frozen artichokes
  • 1-5.75 oz can of large California Black Ripe Olives; drained
  • Pinch or two of kosher salt for finishing
  • 6-8 leaves of fresh basil; torn



  1. Whisk together all the ingredients, set aside.


  1. In a 12″ skillet, heat the olive oil (or butter and evoo) and heat on medium high
  2. Pull back the skin, sprinkle salt and pepper to the flesh, replace the skin, and salt/pepper both sides.
  3. Place the thighs in the pan, fleshy-side down and sear for about 3 minutes or until the chicken is a nice golden brown color.
  4. Flip the chicken and sear the other side for another 3 minutes.
  5. Do over-crowd the pan, so cook the chicken in shifts if needed.
  6. Remove from heat.
  7. Toss together the artichokes, California Ripe Olives, and tomatoes, and nestle them around the chicken.
  8. Pull back the skin again on the chicken and brush with the sauce, then brush the outside of the chicken and all the veggies, making sure everything is evenly coated.
  9. Bake in a preheated 450 degree F oven for 20-25 minutes or until the chicken reaches an internal temperature of 165 degrees F. (Cooking time will vary based size of chicken and actual temp of oven. For smaller thighs, begin checking for doneness at 15 minutes to avoid overcooking.)
  10. Once cooked, remove from the oven and sprinkle everything with a pinch or two of kosher salt.
  11. Serve and enjoy.