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Greek Chicken Thighs with Artichokes and Olives

Greek Chicken Thighs with Artichokes and Olives

  • Ready In 35 minutes
  • Serves 4

This recipe, from my new book Eat Fat, Get Thin, features traditional Mediterranean ingredients  like lemon, oregano, artichokes, and olives, making for a delicious entree. Serve this dish in shallow bowls with the vegetables and juices poured over the top.  Add a tossed green salad with a quarter of an avocado per person, dressed with vinaigrette, and you have a wonderful meal. Enjoy! Click here to view as PDF. 

  • 8 bone-in, skin-on chicken thighs (about 2 1⁄2 pounds)

  • 1 ⁄ 4 teaspoon sea salt

  • 1 ⁄ 4 teaspoon freshly ground black pepper

  • 1 ⁄ 4 teaspoon granulated garlic

  • 1 medium onion

  • 2 1 ⁄ 2 tablespoons extra-virgin olive oil, divided

  • 3 large garlic cloves, finely chopped

  • 1 can (15 ounces) water-packed artichoke hearts, drained

  • 4 ounces mixed, pitted Greek olives

  • 1 1 ⁄ 2 cups low-sodium chicken broth

  • 2 tablespoons fresh chopped oregano leaves (or 2 teaspoons dried oregano)

  • 1 large lemon, sliced into thin rounds (preferably Meyer lemon)

  • 2 tablespoons water

  • 1 tablespoon arrowroot starch

Step 1

Trim any excess fat from the chicken thighs. Season the chicken with the salt, pepper, and granulated garlic.

Step 2

Cut the onion in half through the root end. Peel, then lay the onion flat on a cutting board and slice crosswise into thin half-moons.

Step 3

Heat 1 1⁄2 tablespoons of the oil in a heavy, wide-mouthed pan (3- to 4-quart braiser or sauté pan with a lid) over medium heat. When the oil is hot, add the chicken, skin side down. Cook until the skin is crisp and golden brown, 7 to 9 minutes. Remove the chicken thighs from the pan to a plate or rimmed baking sheet and set aside.

Step 4

To the same pan, add the onions and cook until softened, 3 to 4 minutes. Then add the chopped garlic and cook 1 minute more. Add the artichoke hearts, olives, broth, remaining olive oil, and oregano. Add the chicken thighs back into the pan and top the chicken with the lemon slices.

Step 5

Bring the mixture to a strong simmer, put the lid on, and reduce the heat to medium-low. Simmer over low heat for 12 to 13 minutes or until the thighs reach an internal temperature of 165°F when measured with a digital thermometer.

Step 6

To serve, place the chicken thighs in shallow bowls and pour the vegetables and jus over the top. If you prefer thicker gravy, whisk together 1 tablespoon arrowroot starch and 1 tablespoon cold water in a small bowl until smooth. Remove the chicken thighs from the pan and stir the arrowroot mixture into the juices and stir. Cook for 1 to 2 minutes, until the juices thicken into gravy.

Nutritional analysis per serving (2 thighs and a quarter of the vegetables and sauce):

Calories 450 • Fat 25g • Saturated fat 4g • Cholesterol 160mg • Fiber 4g • Protein 39g • Carbohydrate 24g • Sodium 690 mg

Mark Hyman MD is the Head of Strategy and Innovation, Cleveland Clinic Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.