Greek Chicken Thighs with Artichokes and Olives

Nourishing vegetables, lean protein, and healthy fats are all key ingredients to a healthy, well-balanced meal. This chicken dish by my friend Dr. Mark Hyman has them all. Along with being a good-for-you dish, the rich Mediterranean flavors of lemon, oregano, artichokes, and olives meld together nicely to create a blast of flavor your taste buds will love. Before you make this dish, check out the following tips by Dr. Hyman:

Look for jarred, pitted olives. Also, check out the options in the deli section of your local market. Serve this dish in shallow bowls with the vegetables and juices poured over the top and on the side. Accompany this dish with a tossed green salad and a quarter of an avocado per person, dressed with vinaigrette.

Greek Chicken Thighs with Artichokes and Olives

Servings 4


  • 8 in bone‑ skin‑on, chicken thighs (about 2. pounds)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon granulated garlic
  • 1 medium onion
  • 2 1/2 tablespoons extra virgin olive oil
  • 3 cloves large garlic finely chopped
  • 1 ounces can water-packed artichoke hearts well drained, 15
  • 4 ounces mixed pitted Greek olives
  • 1 1/2 cups low-sodium chicken broth
  • 2 tablespoons fresh chopped oregano leaves or 2 teaspoons dried
  • 1 large lemon sliced into thin rounds (preferably Meyer lemon)
  • 2 tablespoons water
  • 1 tablespoon arrowroot starch


  1. Trim any excess fat from the chicken thighs.
  2. Season the chicken with the salt, pepper, and granulated garlic.
  3. Cut the onion in half through the root end. Peel, then lay the onion flat on a cutting board and slice crosswise into thin half-moons.
  4. Heat 1 & 1/2 tablespoons of the olive oil in a large, heavy, wide pan (3‑to-4 quart braiser or saute pan) over medium heat.
  5. When the oil is hot, add the chicken, skin side down.
  6. Cook until the skin is crisp and golden brown, 7 to 9 minutes.
  7. Move the chicken thighs to a plate or rimmed baking sheet.
  8. To the same pan, add the onions and cook until softened, 3 to 4 minutes.
  9. Add the chopped garlic and cook 1 minute more.
  10. Add the drained artichoke hearts, olives, broth, remaining 1 tablespoon olive oil, and oregano. Add the chicken thighs back into the pan and top with the lemon slices.
  11. Bring the mixture to a strong simmer, put the lid on, and reduce the heat to medium-low. Simmer over low heat for 12 to 13 minutes or until the thighs reach an internal temperature of 165°F when measured with a digital thermometer.
  12. To serve, place the chicken thighs in shallow bowls and pour the vegetables and juice over the top. If you prefer a thicker gravy, in a small bowl or measuring cup whisk together 1 tablespoon arrowroot starch and 1 tablespoon cold water until smooth. Remove the chicken thighs from the pan. Stir arrowroot mixture into the pan and stir and cook 1 to 2 minutes, until the juices thicken into gravy.




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