Mediterranean Chicken Bake with Artichokes and Green Olives

This is the kind of dinner that asks almost nothing of you once it goes in the oven. Everything cooks in one dish, the oven does the work, and you get a full hour back to spend however you like.

The chicken is a source of protein and B vitamins involved in energy, and the artichoke hearts and green olives bring fiber and a briny, Mediterranean depth that keeps the dish full of flavor. Coconut milk reduces around the chicken into a soft, rich sauce that ties the whole plate together.

This one doubles well and freezes well, so cook the bigger batch when you have the energy for it, and let your past self feed your future self on a harder day. When you pull it from the oven and the olives have softened into the sauce, take a moment before you serve it.

Ingredients

• 1 whole chicken, cut up (or 2 1/2 lb thighs and drumsticks)
• 1 tbsp olive oil, plus extra for the dish
• 3/4 tsp sea salt
• One 14-oz can artichoke hearts, drained
• 1 1/2 cups garlic-stuffed green olives (or plain green olives plus 4 minced garlic cloves)
• 1 can full-fat coconut milk (or tigernut milk for a coconut-free version)
• 2 tsp dried tarragon (herbes de Provence also works)

Method

• Heat the oven to 350 F and lightly oil a baking dish.
• Lay the chicken pieces in a single layer, drizzle with the olive oil, and season with the salt.
• Scatter the drained artichoke hearts and green olives around the chicken, pour the coconut milk over everything, and sprinkle the tarragon across the top.
• Bake uncovered for 60 to 75 minutes, until the chicken is cooked through. Taste the sauce and adjust the salt before serving.

Instant Pot variation

The original cook notes an Instant Pot version that runs about 15 to 20 minutes. Brown the chicken pieces first on Saute, then add the artichokes, olives, coconut milk, and tarragon, and cook on high pressure for about 15 to 20 minutes with a natural release. Time depends on the size of your pieces, so confirm doneness on your first batch.

Air fryer variation

You can air-fry the chicken pieces alone for a crisp finish, then build the sauce separately, though this dish is designed to bake as one pot and loses the pooled coconut sauce in an air fryer. If you want crisp skin, air-fry the seasoned chicken at 360 F for about 18 to 22 minutes, flipping halfway, then spoon the warmed olives, artichokes, and coconut milk over the top. The classic version is the bake.

*Adapted from asquirrelinthekitchen.com*