Lemon-Oregano Braised Chicken with Artichokes and Olives

By Sprig Originals ✓ · cooked up in Sprig

A one-pot Aegean-style braise: crisp-skinned chicken thighs finished in the oven with sweet potato chunks, artichoke hearts, kalamata olives and a bright lemon-oregano pan sauce. Everything cooks in good olive oil — no butter, no flour, no dairy — and the sweet potato drinks up the lemony broth so you don't miss the bread.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lb)
• 3 tbsp extra-virgin olive oil
• 1 tbsp dried Greek oregano
• 1 tbsp lemon zest (from 1 large lemon)
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, cut into thin wedges
• 6 cloves garlic, smashed
• 1 1/4 lb sweet potato, peeled and cut into 1 1/2-inch chunks
• 9 oz frozen artichoke heart quarters, thawed and patted dry
• 2/3 cup pitted kalamata olives
• 1 tbsp capers, drained
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 tsp dried Greek oregano
• 1/4 tsp crushed red pepper flakes

• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges
• 1 tbsp extra-virgin olive oil, for drizzling

Instructions

1. Pat the chicken thighs very dry with paper towels. In a large bowl, toss them with 3 tablespoons olive oil, 1 tablespoon dried oregano, the lemon zest, kosher salt and black pepper, rubbing the mixture under and over the skin. Let sit at room temperature for 20 minutes while you prep the vegetables.
2. Heat the oven to 400°F with a rack in the lower third.
3. Set a 12-inch oven-safe skillet or shallow Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, lay in the chicken skin side down in a single layer (work in two batches if crowded). Sear undisturbed for 7 to 8 minutes, until the skin is deep golden and releases easily; flip and sear 2 minutes more. Transfer to a plate, skin side up.
4. Pour off all but about 2 tablespoons of the rendered fat. Add the onion wedges and cook over medium heat for 4 minutes, stirring, until softened at the edges. Add the smashed garlic and cook 1 minute more, until fragrant.
5. Add the sweet potato chunks, artichoke hearts, olives and capers. Stir to coat in the fat and cook 3 minutes. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom, then stir in 1 teaspoon dried oregano and the red pepper flakes. Bring to a simmer.
6. Nestle the chicken thighs skin side up on top of the vegetables so the skin stays above the liquid. Transfer the uncovered skillet to the oven and roast 30 to 35 minutes, until the sweet potatoes are tender when pierced and the chicken registers 175°F at the thickest part of the thigh.
7. Move the skillet to the stovetop. Lift the chicken to a platter and simmer the pan liquid over medium-high heat for 3 to 5 minutes, until it reduces to a glossy, slightly thickened sauce. Taste and adjust salt and lemon.
8. Spoon the vegetables and sauce around the chicken, shower with the dill and parsley, drizzle with the remaining tablespoon of olive oil, and serve hot with lemon wedges.

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Nutrition (per serving, estimated)

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