Written by This week is a big week for my mom here on the blog. She’s always inspired me to cook, craft, and all things domestic (she’s really good at them, too). It’s been a super help in the kitchen, as well as knowing how to sew up and repair pants, shirts, pillows, and blankets. You may recognize her from other recipes including this great mushroom soup and yesterday’s coconut pumpkin pie.
This recipe is one we didn’t have often when I was younger, but boy can I appreciate it now that I’m older. If you’re a cheese lover (or you splurge on cheese occasionally) this is also great with some feta. We’ve made it both ways to test, and they’re both winners. You’re going to enjoy this one.
Ingredients
4 lbs bone-in, skin-on chicken thighs (8-10 count)
pinch of salt and pepper
1 16 oz jar artichoke hearts, quartered
8-10 oz pitted kalamata olives (4-5 oz whole, 4-5 oz halved)
9-10 oz large Spanish olives, pimento stuffed
10 large cloves garlic, grated
1 15 oz can petite diced tomatoes
1/2 C extra virgin olive oil
1/4 C apple cider vinegar
2 Tbsp balsamic vinegar
1 Tbsp dried thyme
2 Tbsp greek oregano
optional
1 16 oz container feta cheese
Method
Pat chicken dry, and season with salt and pepper.
In a large bowl, mix all other ingredients except chicken.
Add chicken and mix thoroughly. Allow to marinate at least 4 hours, but preferably overnight.
After marinating (add feta if using) and preheat the oven to 450ºF. For this recipe we ended up using two oblong dishes, one large and one small (we use these all the time; they’re awesome).
Cover with foil, and bake in the oven for 45-50 minutes, uncovering for the final 5-10 minutes, until juices from the chicken run clear when poked with a skewer/fork.
Serve in a shallow bowl with a combination of chicken and marinade ingredients. This is an absolute hit here at the house, and is great as leftovers as well.
For a thoroughly “Greek” meal, serve with a side of our cucumber salad.
that paleo couple 
Looks great. I will have to try it next week.
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Great colours, nice work.
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Thanks, Alexander!
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This looks great! I love Greek food, but it’s normally filled with ingredients that would make me sick! Will definitely be adding this to my meal plan for next week 🙂
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This looks divine and even my husband, who just walked in and saw the pic, said let’s try THAT!! He loves Greek food as much as I do!
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Did you bake this in the oven covered or uncovered? Thanks! Looks amazing!
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It was covered for the majority of the time, and uncovered for the last 5-10 minutes to try to brown the chicken a little. We’ve updated the recipe with that, thanks for asking!
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Made it without the cheese — this was absolutely wonderful! I halved the recipe as I only had 2 lbs of chicken thighs and now I can’t get enough! It’s very filling with just the marinade ingredients as a side.
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would this also work with drumsticks and wings?? i usually buy a mixed package of chicken parts and would like to make it with all of them.
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How would this reheat and or freeze?
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We ate this both cold and reheated–it was great. Freezing should be fine, too; but in freezing and defrosting, later it might come out a little mushy.
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How many servings?
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For us, this makes 8 servings.
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I bet this would be awesome in the crockpot, too! (I’d take the skin off the chicken – perhaps used boneless, too.)
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This was INCREDIBLE! My 2 year old and non-paleo husband love it! I made a few changes based on what I had: I only used 4 chicken thighs (that was all I had), I used sundried tomatoes and tomato juice instead of diced tomatoes and used a lot more artichoke hearts than called for. I wish I made more so we could have leftovers! I served it with roasted rutabaga fries.
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i made this with breasts, thighs, and drumsticks. came out great!! so much flavor and i loved the olives and artichokes with it.
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Will it be a problem if I accidentally added the feta to the marinade with the chicken? I’m letting it marinade overnight and plan to cook it tomorrow. How will this affect the taste?
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Made this tonight and it was so good!
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450 degrees for 45-50 minutes? I can’t help feeling that it will dry out or burn? I guess I will find out tonight! It looks delicious.
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Ours never dries out or burns, but I will admit that every oven is a little different. How did it turn out?
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Quick question, when adding the olives do I include the liquid or do I first drain them? and the artichokes are then in water or the marinated?
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James, apologies for the woefully delayed response! The olives should be drained prior to adding.
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