Mediterranean Chicken Dinner

Steps

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1. 1
   Preheat oven to 400°F. Heat olive oil in a cast iron skillet over medium to medium-high heat until hot.
   ▶ ≈0:25
2. 2
   Season chicken thighs generously with salt and pepper on both sides. Place them skin-side down in the hot skillet and cook for 12-15 minutes until the skin is golden and crispy, then flip and cook the other side for about 5 minutes.
   ▶ ≈1:20
3. 3
   Remove chicken from the skillet, pour off excess rendered fat while keeping a little behind. Add minced garlic, rosemary, and thyme to the pan and cook for a few seconds until fragrant.
   ▶ ≈2:51
4. 4
   Deglaze the pan with a splash of white wine, scraping up the browned bits from the bottom, then add chicken stock.
   ▶ ≈3:30
5. 5
   Add fresh parsley and a small pinch of salt (as the chicken, olives, and stock are already salty). Wait for the liquid to come to a boil.
   ▶ ≈3:57
6. 6
   Return chicken to the pan, making sure the skin doesn't touch the liquid to keep it crispy. Scatter artichoke hearts and olives around the chicken in the sauce.
   ▶ ≈4:55
7. 7
   Place the skillet in the preheated 400°F oven and bake for approximately 15 minutes, or until the thickest part of the chicken thigh reaches an internal temperature of 170-175°F.
   ▶ ≈5:52
8. 8
   Remove from oven. Drizzle with fresh lemon juice and garnish with additional fresh parsley. Serve with lemon wedges on the side for extra flavor.
   ▶ ≈6:47