These one pan chicken thighs with artichokes, chickpeas and quinoa come out of the oven with crackly golden skin, sitting on a bed of lemony quinoa, briny Castelvetrano olives, and tender artichoke hearts that have soaked up every bit of the chicken drippings. A little crushed red pepper runs through the whole skillet, just enough heat to wake everything up. It's a complete dinner in one cast iron pan, with protein and fiber in every scoop and most of the cooking time hands-off.
This recipe started the way a lot of my dinners do: with what was already in the refrigerator. We had big Costco jars of marinated artichoke hearts and olives, and I was excited to play with those flavors. I've made it a few different ways since (one version with potatoes, one with chickpeas and quinoa on the side), and they were all tasty, but it took a few rounds to get the balance I wanted. The red pepper flakes were the final piece. Tom has been thrilled that I've spent the past few weeks testing and retesting this one.
Ingredient Notes
Bone-in, skin-on chicken thighs. The skin crisps under the broiler and the bones keep the meat juicy through a longer roast. The drippings also season the quinoa and chickpeas underneath, which is a big part of why this works. Boneless thighs will cook faster and won't give you the same drippings, so check them early.
Chickpeas. Two cans hold their shape beautifully here, so they stay distinct and a little toothsome even after roasting in the pan juices. Cannellini or great northern beans would also work and turn creamier at the edges. Butter beans are much softer and will break down more, which makes the bed richer but less defined. New to cooking with them? My guide to chickpeas covers the basics.
Marinated artichoke hearts. The marinade brings herbs, acid, and oil, and a couple of tablespoons go right into the pan. Water-packed artichokes work too; add an extra drizzle of olive oil and a little more lemon to make up for it.
Castelvetrano olives. These bright green olives are mild and buttery rather than sharply briny, so they balance the lemon and heat. Kalamata olives work if that's what you have, but they're saltier, so go a little lighter on the salt.
Quinoa. It cooks right in the skillet in the chicken fat and drippings, so you don't need a separate side. Rinse it well first to remove any bitterness. Rice isn't a direct swap here, since it needs more liquid and a different cook time.
How to Make One Pan Chicken Thighs with Artichokes, Chickpeas and Quinoa
Start by heating the oven to 425°F (220°C). Pat 6 bone-in, skin-on chicken thighs (about 2 ½ pounds) very dry, then season them all over with 1 teaspoon kosher salt and ½ teaspoon black pepper. Dry skin is what gets you a crisp, golden result.
Heat 1 ½ tablespoons olive oil in a 12-inch cast iron skillet over medium-high heat and lay the thighs in skin side down. Let them cook undisturbed for about 8 minutes, until the skin is deep golden. Don't rush the flip: once the skin has a good sear, it will release from the pan on its own. If it's sticking, give it another minute or two. Move the thighs to a plate, skin side up.
Pour off all but about 1 tablespoon of the fat. Add 8 smashed garlic cloves, ½ cup rinsed quinoa, ½ teaspoon crushed red pepper flakes, and 1 ½ teaspoons dried oregano, and stir for about a minute, until fragrant. Toasting everything in the fat blooms the oregano and gives the quinoa a nutty flavor.
Pour in 1 cup water with ½ teaspoon kosher salt and bring it to a simmer, scraping up the browned bits from the bottom of the pan. Stir in 2 cans (15 ounces each) drained and rinsed chickpeas, 1 jar (12 ounces) drained marinated artichoke hearts, ¾ cup pitted Castelvetrano olives, half a lemon sliced into thin rounds, and 2 tablespoons of the reserved artichoke marinade. Spread it all into an even layer.
Nestle the chicken back in, skin side up, keeping the skin above the liquid so it stays crisp. Roast for 40 to 50 minutes, until the quinoa is tender and the thighs reach at least 175°F. Then broil for about 5 minutes, watching closely, until the skin is deeply golden and crackly. Squeeze the juice from the other half of the lemon (about 2 tablespoons) over the pan and let it rest for 5 minutes before serving.
How to Serve
- Straight from the skillet, with a scoop of the quinoa, chickpeas, and artichokes under each thigh.
- With a simple green salad or arugula dressed in lemon and olive oil.
- With a spoonful of Easy Tzatziki or Lemon Herb Tahini Sauce on top.
- With crusty bread to soak up the pan juices.
Tips, Tricks, and Alterations
- Water or stock: Chicken stock works in place of the water, but the chicken thighs give off enough drippings that you don't need it. If you do use stock, cut the salt in the water by ½ teaspoon.
- Watch the salt: Olives, marinated artichokes, and the marinade all add salt. Taste the quinoa and chickpeas at the end and adjust from there.
- Sticking skin: If the skin sticks when you try to flip it, it isn't ready yet. Give it another minute or two and it should release.
- Fresh oregano: If you have fresh oregano sprigs, tuck them into the pan before roasting and chop a few leaves over the finished dish.
- More heat: Add up to 1 teaspoon red pepper flakes for a spicier pan.
- Storage: Leftovers keep in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven so the skin re-crisps, or warm the quinoa and chickpeas in the microwave for an easy lunch.
If you love a one pan dinner built around what's already in the fridge, my Boursin Chickpeas with Burst Tomatoes and Crispy Broccoli is another weeknight favorite. If you make these chicken thighs, leave a comment and a rating to let me know how they turned out. It really helps other busy cooks find the recipe.
Recipe
One Pan Chicken Thighs with Artichokes, Chickpeas and Quinoa
Equipment
- 12-inch cast iron skillet
Ingredients
- 6 bone-in, skin-on chicken thighs about 2 ½ pounds
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon black pepper
- 1 ½ tablespoons olive oil
- 8 garlic cloves smashed
- ½ cup quinoa rinsed
- ½ teaspoon crushed red pepper flakes
- 1 ½ teaspoons dried oregano
- 1 cup water
- 2 15-ounce cans chickpeas drained, rinsed, and patted dry
- 1 12-ounce jar marinated artichoke hearts drained, 2 tablespoons marinade reserved
- ¾ cup pitted Castelvetrano olives
- 1 lemon half sliced into thin rounds, half juiced
Instructions
- Heat the oven to 425°F (220°C). Pat the chicken thighs very dry and season all over with 1 teaspoon salt and the black pepper.
- Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. Add the thighs skin side down and cook undisturbed for about 8 minutes, until the skin is deep golden and releases easily from the pan. Move to a plate, skin side up.
- Pour off all but about 1 tablespoon of fat. Add the garlic, quinoa, red pepper flakes, and oregano and stir for about 1 minute, until fragrant.
- Add the water and remaining ½ teaspoon salt. Bring to a simmer, about 2 minutes, scraping up the browned bits.
- Stir in the chickpeas, artichoke hearts, olives, lemon slices, and reserved marinade. Spread into an even layer.
- Nestle the chicken on top, skin side up, keeping the skin above the liquid.
- Roast for 40 to 50 minutes, until the quinoa is tender and the chicken reaches at least 175°F.
- Broil for about 5 minutes, watching closely, until the skin is deeply golden and crisp.
- Squeeze the lemon juice over the pan and rest 5 minutes before serving.
Notes
Leftovers keep in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven so the skin re-crisps.
Nutrition
Did you make this recipe? Let me know!