One Pan Greek Chicken with Artichokes and Olives

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons avocado oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 3 cloves garlic, smashed  
• 1/4 cup lemon juice
• 1 lemon, thinly sliced
• 8 ounces marinated artichoke hearts, drained
• 1/2 cup Castelvetrano olives
• 1/2 cup kalamata olives
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven: Preheat oven to 425°F (220°C).
2. Season chicken: Pat chicken thighs dry with paper towels. Season with salt, pepper, garlic powder, onion powder, oregano, and red pepper flakes.
3. Brown chicken: Heat avocado oil in a large cast-iron skillet over medium-high heat. Add chicken skin-side down and cook until golden brown.
4. Add ingredients: Flip chicken and turn off heat. Tuck lemon slices between chicken. Add artichokes, smashed garlic, olives, and lemon juice to skillet.
5. Roast: Place skillet in preheated oven and roast for 25-30 minutes, or until chicken is cooked through.
6. Serve: Remove from oven and let sit for 10 minutes. Garnish with chopped parsley and crumbled feta cheese (if using).

Optional additions:

• For extra flavor: Add a pinch of dried thyme or rosemary to the seasoning mix.
• For a smoky flavor: Add a teaspoon of smoked paprika to the seasoning mix.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest to the marinade.
• For additional vegetables: Add diced red onion, bell peppers, or mushrooms to the skillet.

Enjoy your delicious and flavorful Greek Chicken with Artichokes and Olives!