A Light & Flavorful Mediterranean Chicken You’ll Make Again and Again
There’s something truly wonderful about a sheet pan dinner that brings the sun-drenched flavors of the Mediterranean right to your table. This Mediterranean Chicken with Artichokes and Asparagus is a weeknight lifesaver — tender, herby chicken thighs roasted alongside bright lemon, briny artichokes, and fresh asparagus. And the best part? It all happens on one pan, with very little cleanup.
If you enjoy easy yet elegant meals with bold flavors, you’re in the right place. I’ve made this one so many times I can toss it together in my sleep. Be sure to subscribe to my newsletter for more recipes just like this — easy, healthy, and crowd-pleasing.
The Story Behind This Mediterranean Chicken
How I Fell for Artichokes and Asparagus
The first time I had a dish like this was at a small coastal café on a trip through Greece. The chicken was juicy, kissed by lemon, and served with crisp-tender asparagus and soft, flavorful artichoke hearts. I couldn’t stop thinking about it.
When I got back home, I tried to recreate the magic with what I had in my pantry — canned artichokes and fresh asparagus from the market. It wasn’t an exact replica, but it turned into its own version of comfort, still holding that unmistakable Mediterranean chicken flair. I’ve been tweaking and perfecting it ever since, and now it’s one of my most requested recipes whenever friends drop by.
What Makes This Dish So Special?
This dish hits all the right notes — savory, tangy, fresh, and a bit spicy from the red pepper flakes. The crispy skin-on chicken thighs soak up all the aromatic spices, while lemon slices caramelize gently on the sheet pan. The vegetables roast in the chicken’s juices, picking up flavor while staying crisp and vibrant.
It’s also incredibly versatile. I’ve served it alongside this Greek potato salad recipe for gatherings or over a bed of fluffy rice when we’re craving something heartier. And if you have leftover roasted vegetables? They’re fantastic stirred into this roasted beets and sweet potatoes with feta and cilantro for lunch the next day.
Whether you’re a meal prepper, a busy parent, or someone who simply loves flavor-packed dinners, this Mediterranean chicken recipe will be a go-to.
Ingredients & Preparation Details
The Ingredients You’ll Need
Here’s the complete lineup of what you’ll need to make this satisfying dinner for four.
| Ingredient | Amount |
|---|---|
| Avocado oil | ¼ cup + 2 tbsp |
| White wine vinegar | ¼ cup |
| Garlic powder | 1½ tsp |
| Ground coriander | 1 tsp |
| Onion powder | 1 tsp |
| Paprika powder | 1 tsp |
| Red pepper flakes | ½ tsp |
| Kosher salt | 2 tsp |
| Black pepper | 1 tsp |
| Bone-in, skin-on chicken thighs | 3 lbs |
| Lemon (sliced ¼” rounds) | 1 |
| Frozen artichoke hearts | 12 oz bag |
| Asparagus (trimmed, halved) | 1 bunch |
| Fresh dill (or parsley/basil) | ¼ cup chopped |
A few of these ingredients, like the white wine vinegar and paprika, bring layers of subtle acidity and warmth. And don’t skip the red pepper flakes — they don’t make the dish spicy, just zesty.
Substitutions & Helpful Tools
If you don’t have avocado oil on hand, olive oil works beautifully too. Just make sure it’s a good-quality one. You can also swap in chicken drumsticks or even boneless thighs — just reduce the cooking time a bit.
For the artichokes, frozen is best, but if you’re using canned, make sure to drain them well and add them only in the last 10 minutes of cooking to avoid burning.
You’ll want a large rimmed baking sheet, parchment paper, a mixing bowl, and a whisk. A meat thermometer is also handy to make sure your chicken hits 165°F without overcooking.
And don’t worry — if you love Mediterranean flavors, this also plays well with this Mediterranean tuna salad or this 5-minute double bean Mediterranean salad on the side.
Cooking Instructions & Tips
Step-by-Step Method
-
Preheat and Prep
Preheat your oven to 375°F and line a large baking sheet with parchment paper for easy cleanup. -
Make the Marinade
In a large mixing bowl, whisk the ¼ cup of avocado oil with vinegar and all spices until well combined. -
Marinate the Chicken
Pat the chicken thighs dry and toss them in the marinade until fully coated. -
First Bake
Arrange the thighs, skin-side up, on the baking sheet. Bake for 20 minutes. -
Add Veggies and Return to Oven
Remove the sheet, scatter lemon slices, artichokes, and asparagus around. Toss lightly. Drizzle 2 tbsp avocado oil on top and bake another 15–20 minutes until golden. -
Finish and Rest
Remove from oven, let rest for 8–10 minutes. Garnish with chopped dill or parsley.
Helpful Tips
-
Always pat chicken dry to get that golden skin.
-
Don’t crowd the sheet pan — use two if needed.
-
If your asparagus spears are thick, slice them lengthwise.
-
Leftovers? This makes a sensational cold lunch the next day.
Pair it with this Mediterranean lemon chicken with artichokes and olives for a themed dinner night, or try the savory twist in spinach artichoke stuffed chicken breast.
Serving, Storing & Pairing Ideas
What Goes Well with It?
This dish is satisfying on its own, but it shines even brighter with thoughtful pairings.
A simple lemon rice pilaf or warm flatbread is perfect for soaking up those pan juices. For something cooler, this Mediterranean ground beef stir-fry or the street corn chicken rice bowl are excellent contrasts.
A light crisp wine like Pinot Grigio or a dry rosé is delightful here. Even a cucumber-mint spritzer works beautifully to balance the warmth of the spices.
For salads, go green with arugula, cherry tomatoes, and lemon vinaigrette. Or keep the artichoke theme going with an antipasto-style spread.
Storing & Reheating Leftovers
Let everything cool to room temperature before packing up.
-
Fridge: Store in airtight containers for up to 4 days.
-
Freezer: Chicken freezes well for up to 2 months. Reheat at 375°F until warm throughout.
-
Reheat Tips: Rewarm veggies gently in a skillet with a splash of broth or water to avoid drying out.
Make a quick lunch by tossing leftovers over couscous or folding into wraps. I love tossing them with romaine, olives, and feta for a second-day salad.
Frequently Asked Questions
Can I use boneless chicken thighs?
Absolutely! Just reduce baking time by 5–7 minutes since they cook faster.
What if I can’t find frozen artichokes?
You can use canned artichokes, but drain well and add them only in the last 10 minutes of baking to avoid burning.
Is this dish spicy?
Not at all. The red pepper flakes add a warm background heat but not overwhelming spice. You can always reduce or omit them.
Can I prepare this ahead of time?
Yes. You can marinate the chicken up to 24 hours in advance. Even chopping the asparagus a day early helps streamline dinner.
Can I make this dairy-free and gluten-free?
It’s naturally dairy- and gluten-free! Just double-check your vinegar if you’re celiac-sensitive.
Wrapping It All Up
There’s a reason this Mediterranean Chicken with Artichokes and Asparagus stays in my regular rotation. It’s not only stunning to look at but incredibly satisfying without feeling heavy. The ease of preparation makes it weeknight-friendly, yet it’s elegant enough for company.
If you liked this, you might also enjoy the creamy lemon artichoke chicken or the deliciously crisp spinach artichoke chicken casserole.
I hope this becomes one of your favorite sheet pan meals too. Let me know how it turned out!
If you tried this recipe, please rate it, leave a comment, and share it on Pinterest at https://www.pinterest.com/recipesbysylvia/. I love seeing your versions!
Print
Mediterranean Chicken with Artichokes and Asparagus – Easy One-Pan Dinner
- Total Time: 45
- Yield: 4 servings
Description
Mediterranean Chicken with Artichokes and Asparagus is a vibrant, one-pan dinner made with juicy chicken thighs, tender artichokes, fresh asparagus, and bright lemon slices all roasted together with bold spices.
Ingredients
• ¼ cup + 2 tbsp avocado oil
• ¼ cup white wine vinegar
• 1 ½ teaspoons garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon onion powder
• 1 teaspoon paprika powder
• ½ teaspoon crushed red pepper flakes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 lbs bone-in, skin-on chicken thighs
• 1 lemon, sliced into ¼ inch rounds
• 12 oz frozen artichoke hearts
• 1 bunch of asparagus, trimmed and halved
• ¼ cup chopped fresh dill (or parsley or basil)
Instructions
1. Preheat oven to 375°F and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together ¼ cup avocado oil, vinegar, and all spices.
3. Pat chicken thighs dry and coat them thoroughly in the marinade.
4. Place chicken skin-side up on the prepared baking sheet and bake for 20 minutes.
5. Remove from oven and scatter lemon slices, artichoke hearts, and asparagus on the pan.
6. Toss the vegetables in chicken juices, drizzle remaining 2 tbsp avocado oil, and gently toss again.
7. Nestle chicken back into the mixture, skin side up, and bake another 15–20 minutes until cooked through.
8. Remove from oven and let cool for 8–10 minutes before serving.
9. Sprinkle with fresh dill, parsley, or basil to serve.
Notes
– Frozen artichokes are best, but canned can be used — add only in the last 10 minutes to avoid burning.
– Chicken drumsticks or boneless thighs can be substituted — adjust baking time accordingly.
– For extra heat, increase the red pepper flakes slightly.
– Serve with rice, couscous, or flatbread for a complete meal.
– Leftovers make excellent wraps or salad toppings the next day.
- Prep Time: 10
- Cook Time: 35
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 510
- Sugar: 2
- Sodium: 820
- Fat: 39
- Saturated Fat: 10
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 3
- Protein: 36
- Cholesterol: 150