Keto Chicken Thighs with Olives, Artichokes and Zucchini

This is a one-skillet dinner of bone-in, skin-on chicken thighs, green olives, artichoke hearts and zucchini, seasoned with garlic, oregano and lemon, seared on the stove and finished in the oven. It serves 4, with about 6 grams of carbohydrates and 34 grams of protein per serving. Prep takes 10 minutes and cooking takes 30, so dinner is ready in 40 minutes.

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The chicken skin browns in the pan, the olives add brine, and the broth and lemon juice make a light sauce that keeps everything moist in the oven. The Mediterranean flavors come from the olives, artichokes, oregano and lemon.

What Goes in the Skillet

The full amounts are in the recipe card at the bottom. These are the ingredients that decide how the dish tastes.

• Chicken thighs (2 pounds, bone-in and skin-on): they bring rich flavor and stay juicy. Boneless thighs work too, but they cook faster.
• Olive oil (1 tablespoon), salt (1 teaspoon), black pepper (1/2 teaspoon), garlic powder (1 teaspoon) and dried oregano (1 teaspoon): the seasoning for the chicken. Red pepper flakes (1/2 teaspoon) are optional, for heat.
• Green olives (1 cup, pitted and halved): add a briny note.
• Artichoke hearts (one 14 ounce can, drained and quartered): they bring a different texture and taste next to the chicken.
• Zucchini (2 medium, sliced into half-moons): low in carbs, and it takes up the flavors in the pan. Slice the pieces evenly so they cook at the same rate.
• Chicken broth (1/2 cup) and lemon juice (1 tablespoon): the broth adds moisture, and the lemon adds brightness.
• Fresh parsley: chopped, for garnish.

Searing, Then Roasting

Heat the oven to 400°F (200°C). Toss the chicken in a large bowl with the olive oil, salt, pepper, garlic powder, oregano and red pepper flakes until coated. If you have time, you can marinate the thighs in the oil and spices for a few hours or overnight first.

Arrange the thighs skin-side up in a large oven-safe skillet and sear over medium-high heat for about 5 minutes, until the skin is golden brown. A cast iron skillet works well for this. Scatter the olives, artichokes and zucchini around the chicken and pour the broth and lemon juice over the top.

Move the skillet to the oven and bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the zucchini is tender. A meat thermometer is the reliable way to check, and thighs of different sizes will cook for different lengths of time. Let the chicken rest for 5 minutes, which lets the juices redistribute, and garnish with parsley before serving.

Ways to Change It

• Olives: black or Kalamata olives in place of green. Black olives taste slightly sweeter.
• More vegetables: sliced bell peppers or fresh spinach.
• Chicken breasts: for a leaner dish. They cook faster, so shorten the time.
• Without artichokes: mushrooms or bell peppers can replace them.

What to Serve With It

Cauliflower rice or mashed cauliflower soaks up the juices from the pan. A simple green salad with mixed greens, cucumbers and olive oil adds a fresh crunch against the rich chicken. For a drink, sparkling water with lemon or an herbal tea keeps things light.

Make Ahead, Storage and Freezing

You can prepare the dish up to the baking step, cover it and refrigerate it for up to 24 hours. Bake it straight from the refrigerator and add a few extra minutes. Leftovers keep in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Reheat thoroughly.

Nutrition per Serving

One serving has approximately 450 calories, 32 grams of fat (8 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar, 34 grams of protein and 800 milligrams of sodium. These are estimates.

FAQ

Can I use boneless chicken thighs?

Yes. They cook faster, so adjust the time and check that they reach 165°F (75°C).

Can I store leftovers?

Yes. Refrigerate them in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat thoroughly.

Can I make it in advance?

Yes. Prepare it up to the baking step, cover it and refrigerate for up to 24 hours. Bake it straight from the refrigerator with a few extra minutes.

Can I leave out the artichokes?

Yes. Mushrooms or bell peppers are low-carb replacements and give the dish good flavor and texture.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us