Chicken with Artichokes and Olives
This is a one-dish Greek dinner that looks like you fussed and didn't. Bone-in chicken gets rubbed with Go Greek, marinated, then roasted on top of artichoke hearts, green olives, and thick rings of red onion. Everything cooks in the same pan, the chicken drips its fat and juices over the vegetables, and you pull out one gorgeous, briny, herby tray that feeds the table.
It's the kind of meal that rewards a little patience up front and asks almost nothing of you after. Marinate in the morning (or the night before), then it's mostly oven time. Bone-in, skin-on chicken is the move here — the skin crisps, the bones keep the meat juicy, and the whole thing tastes like a taverna instead of a weeknight scramble. Serve it with rice or crusty bread to catch the pan juices and you've got dinner.
Ingredients
- 3-4 tsp Go Greek
- 8 pieces bone-in chicken
- 1 can artichoke hearts, quartered
- 1 can green olives, drained
- 1 red onion, sliced ¼" thick
- 2 Tbsp red wine vinegar
- 3 Tbsp light oil (avocado, olive, etc.)
Ingredient notes & swaps
- **Chicken:** Bone-in, skin-on pieces are what make this work — thighs and drumsticks stay juiciest, breasts are fine but check them earlier so they don't dry out. Boneless will cook faster and won't be as rich.
- **Go Greek:** The whole Mediterranean profile in one jar — oregano-forward, savory, built for lamb, chicken, and vegetables. Rub a jar of Go Greek in and under the skin, and save some to sprinkle over the vegetables.
- **Artichoke hearts:** Canned or jarred quartered hearts are perfect here; drain them well so they roast instead of steam. Marinated artichokes work too — just cut back the oil a touch.
- **Green olives:** Drain them and leave them whole. Castelvetrano are buttery and mild; a briny Manzanilla brings more punch. Kalamata will swing it darker and saltier if that's your thing.
- **Red onion:** Slice it a full ¼" thick so the rings hold their shape and go jammy instead of disappearing. Sweet or yellow onion works in a pinch.
- **Dietary note:** Naturally gluten-free and dairy-free as written — Go Greek is all-natural and gluten-free, so the whole tray stays that way.
Directions
- Wash and pat dry the chicken. Season with 2-3 tsp Go Greek, rubbing it in and under the skin. Drizzle with red wine vinegar.
- Marinate in a zip-lock bag or covered bowl for at least 30 minutes (overnight is even better).
- Preheat oven to 400°F. Let chicken come to room temperature for 30 minutes before cooking.
- Arrange chicken in a baking dish with sliced onion, quartered artichoke hearts, and olives. Drizzle with oil.
- Sprinkle remaining Go Greek over the vegetables and roast for about 45 minutes until chicken is cooked through.
Why this works
Two things carry this dish: the marinade and the bone-in cut. Rubbing Go Greek in and under the skin, then hitting it with red wine vinegar, seasons the meat all the way down and the acid starts tenderizing while it sits — 30 minutes minimum, overnight for the real payoff. Roasting at 400°F on top of the vegetables means the artichokes and olives braise in chicken fat and released juices while the exposed skin crisps in the dry heat. Letting the chicken come to room temperature before it goes in keeps it from seizing up and cooking unevenly.
What to serve it with
Spoon everything over rice, orzo (skip for gluten-free), or a pile of crusty bread so nothing goes to waste — those pan juices are the best part. A cool cucumber-yogurt sauce or a simple Greek salad on the side balances the salt from the olives. A wedge of lemon squeezed over the top right before eating wakes the whole plate up. Pour something crisp and white, and you've got a Sunday dinner that feels like the coast.
Tips
- Marinate overnight for the deepest flavor — even a few hours beats 30 minutes.
- Pat the skin bone-dry before it goes in; a wet surface steams instead of crisping.
- Check for doneness at the thickest part of the thigh — 165°F at the bone means it's ready, and the juices should run clear.
- Drain the artichokes and olives well so the pan roasts rather than simmers, or the skin won't crisp.
FAQ
Can I use boneless chicken instead of bone-in?
Yes, but watch the timing. Boneless thighs will cook through in about 25 to 30 minutes and boneless breasts even faster. You'll lose some of the richness the bones add, so don't overcook them — pull at 165°F and let them rest.
Can I make this ahead of time?
The marinating is the make-ahead step — rub the chicken and refrigerate it up to overnight. The dish is best roasted fresh, but leftovers reheat well: cover and warm in a 325°F oven so the chicken doesn't dry out. The flavors deepen by day two.
What should I serve with Greek chicken and artichokes?
Something to catch the juices — rice, orzo, or crusty bread. A Greek salad, roasted potatoes, or a cucumber-yogurt sauce rounds it out. Keep the sides simple so the briny, herby chicken stays the star.
Is this recipe gluten-free and dairy-free?
Yes, as written. Go Greek is all-natural and gluten-free, and there's no dairy in the dish. Just double-check your canned olives and artichokes have no surprise additives if you're strict about it.
Nutrition
Estimated per serving · values are approximate.