One Pan Chicken Thighs with Artichokes, Chickpeas and Quinoa
Crispy-skinned chicken thighs roasted over lemony quinoa, chickpeas, artichoke hearts, and Castelvetrano olives, all in one cast iron skillet. High in both protein and fiber.
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
If using chicken stock instead of water, reduce the salt in step 4 by ½ teaspoon.
Leftovers keep in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven so the skin re-crisps.
Leftovers keep in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven so the skin re-crisps.
Nutrition
Calories: 615kcalCarbohydrates: 41gProtein: 56gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 215mgSodium: 1878mgPotassium: 970mgFiber: 11gSugar: 1gVitamin A: 634IUVitamin C: 16mgCalcium: 135mgIron: 6mg
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