# Ingredient List:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (about 1.3 lbs)
→ Vegetables
02 - 1 red onion, thinly sliced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, sliced
05 - 1 can (14 oz) artichoke hearts, drained and quartered
06 - 1 cup cherry tomatoes, halved
→ Olives and Aromatics
07 - 1/2 cup pitted Kalamata olives
→ Seasonings and Oil
08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper
→ Liquids and Citrus
14 - 1/2 cup low-sodium chicken broth
15 - Zest and juice of 1 lemon
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
# How to Make:
01 - Set oven to 400°F (200°C).
02 - Pat chicken thighs dry and season both sides generously with salt, pepper, oregano, thyme, and smoked paprika.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs skin-side down and sear for 4 to 5 minutes until golden brown. Flip and cook for an additional 2 minutes. Transfer chicken to a plate.
04 - In the same skillet, add red onion, bell pepper, and garlic. Sauté for 2 to 3 minutes until softened.
05 - Add artichoke hearts, cherry tomatoes, and Kalamata olives to the skillet. Stir and cook for 2 minutes.
06 - Pour chicken broth and lemon juice into the skillet, scraping up browned bits from the bottom with a wooden spoon.
07 - Place chicken thighs skin-side up back into the skillet and sprinkle with lemon zest.
08 - Transfer the skillet to the preheated oven and bake for 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
09 - Remove skillet from oven and garnish with fresh parsley before serving.
