This one-pan Mediterranean baked chicken is a perfect balance of convenience and bold flavors. Juicy chicken, marinated artichokes, and a medley of vibrant ingredients come together in a deliciously simple meal.
For the Marinade
- 2 jar (14 oz.) marinated artichoke hearts (reserve juice)
- 2 garlic cloves, thinly sliced
- Leaves from 4 sprigs fresh oregano
- 1½ lbs boneless, skinless chicken thighs
For Baking
- 2 tbsp olive oil, divided
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes (left whole)
- Reserved artichoke hearts, quartered
- 1 can (14 oz.) white beans (drained & rinsed)
- ¼ cup Kalamata olives, roughly chopped
- 1 (8 oz.) tub marinated bocconcini (mini mozzarella balls), drained
- Salt and freshly ground black pepper, to taste
For Garnish
- ¼ cup parsley, roughly chopped
- 2 tbsp basil leaves, cut into ribbons
Marinate the Chicken
Drain the artichoke hearts, reserving the juice.
In a large bowl, combine 2 tablespoons of the reserved artichoke juice, sliced garlic, and oregano leaves.
Cut the chicken into thirds (about 1 ½-inch strips) and add to the marinade.
Cover and refrigerate for at least 1 hour (up to 3 hours for deeper flavor).
Bake the Dish
Preheat the oven to 400°F (200°C).
In a large roasting pan (at least 13½ x 11 inches), toss the sliced onions and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper.
Roast on the center rack for 15-20 minutes, stirring occasionally, until the onions are soft and the tomatoes start to burst.
Prepare the Chicken
While the vegetables roast, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken with salt and pepper. Sear on both sides until browned (working in batches), then transfer to a plate. The chicken will be slightly undercooked
Finish Baking
Remove the roasting pan from the oven. If the onions are not yet soft and sticky, bake for an additional 3-5 minutes.
Add the chicken, quartered artichokes, white beans, and olives to the pan (but not the bocconcini). Stir gently.
Return to the oven and roast for 7-10 minutes, or until the chicken is fully cooked.
- For extra flavor, drizzle additional artichoke juice over the final dish.
- If your roasting pan is too small, use two pans to avoid steaming the ingredients instead of caramelizing them.
- Swap bocconcini for crumbled feta for a tangier taste.
- Use either cannellini or Great Northern beans.