One Skillet Crispy Mediterranean Chicken

• Gluten free
• Paleo

• Meat

  • 8 Chicken thighs, small bone-in skin-on

• Produce

  • 1 (14.5-ounce jar Artichoke hearts
  • 3 Beets
  • 6 cloves Garlic
  • 1 Lemon, Juice of
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1/2 cup Chicken stock

• Baking & Spices

  • 1/2 tsp Sumac

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on bunsenburnerbakery.com

Description

Ingredients

• 1 tablespoon olive oil
• 6 cloves of garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sumac
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 8 small bone-in, skin-on chicken thighs
• 1/2 cup chicken stock
• 3-4 beets, quartered (eighthed if large)
• 1 (14.5-ounce) jar artichoke hearts, quartered
• juice of 1 lemon

Directions

• Preheat the oven to 425 °F.Heat a large cast iron skillet over medium-high heat.  Add the olive oil.  Once hot, add the garlic to the skillet and stir.While the garlic is browning, rub the chicken thighs with the thyme, sumac, oregano, and cumin.  Salt and pepper to taste.Place the thighs, skin side down, in the hot skillet.  Check after 5 minutes to see if the skin is thoroughly browned; it will likely take 10 minutes total.  Once browned, flip the chicken.Add the chicken stock, beets, artichokes, and lemon juice to the skillet and bring the mixture to a simmer.Transfer the skillet into the oven and bake for 30 minutes, or until thighs reach an internal temperature of 165 °F.