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One-Pan Greek Lemon Oregano Chicken with Roasted Artichokes

Name: One-Pan Greek Lemon Oregano Chicken with Roasted Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean-Inspired
Ingredients: 6 bone-in, skin-on chicken thighs; 3 tablespoons olive oil, divided; 2 lemons, 1 thinly sliced, 1 juiced; 4 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 2 cans (14 oz each) quarters of artichoke hearts, drained and patted dry; 1 medium red onion, cut into wedges; 1/2 cup chicken broth or water; Fresh parsley, chopped, for garnish

By PanPotPlates Editorial TeamPublished May 4, 2026

Mediterranean-Inspired 45 mins onepaneasyglutenfreedairyfreeweeknightflavorfulseasonalbudget-friendlylight

One-Pan Greek Lemon Oregano Chicken with Roasted Artichokes with measured ingredients, 45-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 15 min

Cook 30 min

Total 45 min

Servings 4

Difficulty easy

Cuisine Mediterranean-Inspired

Ingredients

Servings 4

6 bone-in, skin-on chicken thighs
3 tablespoons olive oil, divided
2 lemons, 1 thinly sliced, 1 juiced
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
2 cans (14 oz each) quarters of artichoke hearts, drained and patted dry
1 medium red onion, cut into wedges
1/2 cup chicken broth or water
Fresh parsley, chopped, for garnish

Ingredients for One-Pan Greek Lemon Oregano Chicken with Roasted Artichokes

Instructions

Preheat your oven to 425°F (220°C).
In a small bowl, combine lemon juice, minced garlic, dried oregano, thyme, smoked paprika, 2 tablespoons of olive oil, salt, and pepper to create the flavorful marinade.
Pat the chicken thighs dry with paper towels. Rub the marinade thoroughly all over the chicken thighs, including under the skin for optimal flavor penetration. Let marinate for 10 minutes if time permits.
Heat the remaining 1 tablespoon olive oil in a large, oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes until the skin is golden brown and crispy. Flip and sear the other side for 2 minutes. Remove chicken and set aside.
In the same skillet, add the artichoke hearts, red onion wedges, and lemon slices. Season lightly with salt and pepper. Sauté for 3-4 minutes until the onions begin to soften and the vegetables start to caramelize.
Pour in the chicken broth to deglaze the skillet, scraping up browned bits to enhance flavor.
Return the chicken thighs to the skillet, placing them skin-side up atop the vegetables.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is fully cooked through with juices running clear (internal temperature should register 165°F/74°C).
Remove from oven, garnish with freshly chopped parsley, and serve warm for a delicious, wholesome meal.

One-Pan Greek Lemon Oregano Chicken with Roasted Artichokes cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is crafted as an easy One-Pan Chicken meal, requiring just a single large, oven-safe skillet to prepare a complete, Mediterranean-inspired dinner.

Cookware Size Guidance

For optimal results with this One-Pan Greek Lemon Oregano Chicken recipe, use a large oven-safe skillet or sauté pan at least 12 inches (30 cm) in diameter.

Cookware Swap Guidance

This savory one-pan chicken recipe relies on an oven-safe skillet to sear and roast chicken for a crisp skin and rich flavor.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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One-Pan Greek Lemon Oregano Chicken with Roasted Artichokes

Recipe Details

Ingredients

Instructions