Roasted Chicken with Olives, Potato, Artichoke and Lemon





Yield 4



  1. Preheat the oven to 450.
  2. Season the chicken thighs with salt and pepper.
  3. Heat oil in a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat.
  4. Add chicken, skin side down, and cook until until the skin is browned, about 5 minutes.
  5. Remove the chicken from the pan.
  6.  Add stock  garlic, lemon zest and juice, oregano and stir to combine.
  7. Add the artichokes, potatoes and olives. Season with salt and pepper. Stir to coat in the braising liquid. 
  8. Add the chicken back to the pan, basting it with the liquid and moving the vegetables to the sides.
  9. Transfer skillet to oven. Roast, until the potatoes are tender and chicken is cooked through, about 30-40 minutes.

Courses Dinner

Recipe by Katie Cavuto at