One-Pan Mediterranean Chicken Thighs

Season the Boneless, Skin-On Chicken Thighs (6) with Fresh Thyme (2 sprigs) , Fresh Rosemary (1 sprig) , Dried Oregano (as needed) , Salt (to taste) , and Ground Black Pepper (to taste) .

Into the cast iron skillet, add Olive Oil (2 Tbsp) and heat over medium-high heat. Once hot, place in the chicken skin side down until golden browned for 4-5 minutes.

In the same pot, add Garlic (4 cloves) and cook until fragrant. Add Dry White Wine (2 Tbsp) , Chicken Broth (2 Tbsp) , and 1/2 Tbsp of Lemon Juice (1/2) . Continue to cook until it reduces by half.

Add Red Onion (1) , Artichoke Hearts (1 can) , Cherry Tomatoes (1 1/2 cups) , Bell Peppers (1/3 cup) , Sun-Dried Tomatoes (4 Tbsp) , Fresh Rosemary (1 sprig) , Fresh Basil (2 sprigs) , Fresh Parsley (2 stalks) , Dried Oregano (as needed) , Crushed Red Pepper Flakes (as needed) , Lemon Zest (1) , Honey (2 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Stir and cook for about 3-5 minutes.

Place the chicken back in the pan. Add Kalamata Olives (5) , Green Olives (5) , and Fresh Thyme (2 sprigs) . Bring it to the oven. Bake for about 15 minutes or until the chicken is cooked through.

Remove from the oven. Garnish with parsley. Serve hot with Feta Cheese (4 Tbsp) and more Lemon Zest (1/2) , and a Baguette (1) !