Lemon Chicken Thighs with Olives and Artichokes
Crisp skinned chicken thighs braised in lemon and white wine with briny olives and tender artichoke hearts.
- Time1 hr
- LevelEasy
- Costabout £2.35 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 461kcal
- 10.4gcarbs
- 4.8gof which sugars
- 18.3gfat
- 4.6gsaturates
- 58.9gprotein
- 4gfibre
- 2.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Pat the chicken dry and season all over with the salt, pepper and oregano.
- 2
Heat the olive oil in a large, deep ovenproof frying pan or casserole over a medium high heat. Brown the thighs skin side down for 8 minutes, until deep golden, then turn for 2 minutes. Lift out onto a plate.
8 min - 3
Pour off all but 1 tablespoon of fat. Cook the onion for 4 minutes, add the garlic for 1 minute, then pour in the wine and let it bubble for 2 minutes, scraping up the brown bits.
- 4
Add the water, the lemon juice, artichokes, olives, thyme and lemon rounds. Nestle the chicken back in, skin side up, keeping the skin above the liquid.
- 5
Bake uncovered for 35 minutes, until the chicken is cooked through with clear juices and the skin is crisp.
35 min - 6
Scatter over the parsley and serve from the pan with a green salad or steamed green beans.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
