Popular Conditions & Diets
Ingredients
11
Time
45m
Serves
2
Recipe by Jaclyn Irwin
Ingredients
11
Time
45m
Serves
2
Gluten-Free
Dinner
One Pan
4
Bone-In Skin-On Chicken Thighs
1/2 tsp
Kosher Salt
Divided
1/4 tsp
Black Pepper
or to taste
14 oz
Artichoke Hearts in Water
drained, rinsed & halved
1 Tbsp
Extra-Virgin Olive Oil
1 small
Red Onion
roughly quartered
1 head
Garlic
halved crosswise
1/2 large
Lemon
sliced thinly
1/3 cup
Castelvetrano Olives
6 sprigs
Fresh Thyme
1/2 cup
Dry White Wine
1
Pat the chicken thighs dry with a paper towel and then season with half the salt and pepper to taste.
2
Preheat the oven to 425ºF.
3
Heat a large cast iron skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook for nine to ten minutes, until slightly browned and crispy, moving the chicken around on the skillet every so often to ensure even browning. Flip and cook for five minutes and then remove and set them aside.
4
Reduce the heat to medium-low and add the artichokes, onion and garlic to the skillet and cook for five minutes, until just softened. Season with remaining salt and pepper, to taste.
5
Add the lemon, olives, thyme and white wine and stir to combine. Place the chicken thighs back on top of the veggies. Place in the oven and cook for 15 to 18 minutes, until the chicken is cooked through.
6
Let the chicken rest for ten minutes and then serve.
7
To reduce the white wine sauce, remove the chicken and veggies from the skillet and heat the sauce up over medium heat. Stir occasionally, until the sauce has thickened. Spoon this over top of the chicken.
8
Substitutions: No white wine: omit and use chicken broth instead, the sauce won’t reduce the same, but will still be delicious. Chicken: this is best served with bone-in and skin-on chicken, which could also be used with skin-on chicken breast as well. Cook time may vary. No castelvetrano olives: use another type of olive, or omit. Or use capers. No fresh thyme: use another herb, such as rosemary, or use dried (but reduce the amount).
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
