One-Pan Chicken with White Wine, Artichokes and Olives
Our roasted chicken dish combines classic Mediterranean flavors, including artichokes, two kinds of olives, fresh lemon and lots of garlic. It’s impressive enough for company but easy enough for a weeknight meal. When the chicken is done, add a sprinkling of feta cheese if you like for a hit of saltiness and tang. Serve flatbread alongside to soak up the savory pan juices.
Ingredients:
- 2 tsp. ground cumin
- Kosher salt and freshly ground pepper
- 1 1/2 lb. (750 g) bone in, skin-on whole chicken legs or thighs or a combination, patted dry
- 2 Tbs. avocado oil or vegetable oil
- 1 cup (6 oz./185 g) canned water-packed artichoke hearts, rinsed and patted dried
- 4 garlic cloves, thinly sliced
- 1/3 cup (3 fl. oz./80 ml) white wine
- 1/2 cup (2 oz./60 g) pitted green olives
- 1/2 cup (2 oz./60 g) pitted black olives, such as Kalamata
- Zest and juice of 1 lemon
- Fresh dill fronds for garnish
- 1/2 cup (2 1/2 oz./75 g) crumbled feta cheese (optional)
- Pita bread or lavash for serving (optional)
Directions:
Preheat an oven to 425°F (220°C).
In a small bowl, stir together the cumin, 2 tsp. salt and 2 tsp. pepper. Sprinkle the chicken all over with the mixture.
Heat a 3 1/2-quart (3.5-l) cast-iron braiser over medium-high heat and warm the oil. Add the chicken and sear, turning once, until golden brown, about 3 minutes per side. Transfer to a plate.
Add the artichokes and garlic to the pan and cook over medium-high heat, stirring occasionally, until the garlic is fragrant, about 2 minutes. Pour in the wine, stirring to scrape up any browned bits, then stir in the olives. Add the chicken, skin side up, nestling the pieces into the artichokes and olives.
Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 165°F (74°C), 25 to 30 minutes.
Remove the chicken from the oven and top with a squeeze of lemon juice. Garnish with the lemon zest, dill and feta and serve immediately with pita bread. Serves 4.
Williams Sonoma Test Kitchen
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