Chicken thighs are one of the best parts of the chicken because they are so forgiving. An extra five or ten minutes in the oven won’t dry them out. The flavours in this dish are inspired by hot summer days on the Mediterranean.


» 8 free-range, organic chicken thighs

» 2 Tbsp ghee or cooking oil of choice

» 1 yellow onion, chopped

» 5 cloves of garlic, peeled

» 1 1⁄2 cups button mushrooms, halved

» 6 artichoke hearts, halved

» 1⁄2 cup Kalamata olives, pitted and sliced» 1 lemon, juice and rind

» 2 cups chicken stock


Preheat oven to 400°F. Season chicken with salt and pepper. Place ghee or oil in a cast-iron or oven-safe skillet and place on medium-high heat. Brown the chicken on all sides and set aside on a plate. In the same pan, place onion, garlic and mushrooms. Cook for about five to seven minutes, stirring often. Add artichoke hearts, olives and chicken back into the pan. Pour in the chicken stock, lemon juice and rind, and put the whole pan in the oven for 30 minutes.

Nutritional information per 1⁄2 cup serving: Calories 445; Fat 28g; Carbohydrates 15g; Protein 34g

More recipe inspiration: Try these summertime fruit cups for dessert!

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