Dairy Free Mediterranean Chicken

This one-pan dinner is the kind of meal that looks like you spent all afternoon on it but comes together with surprisingly little effort. Bone-in, skin-on chicken thighs get seared until the skin is deeply golden and crackling, then roasted over a bed of cherry tomatoes, artichoke hearts, Kalamata olives, and bright lemon rounds until everything is tender and fragrant. The broth and fresh lemon juice create a light, savory pan sauce that soaks into the vegetables — no cream, no butter, no dairy of any kind needed to make it feel rich and satisfying. Smoked paprika and dried oregano give the chicken a warm, Mediterranean-spiced crust that pairs beautifully with the briny olives and jammy tomatoes. Because every ingredient here is naturally free of dairy, there's no swapping or substituting required — just straightforward, confident cooking. It serves four straight from the skillet, which means fewer dishes and a genuinely impressive table presentation. A scatter of fresh parsley at the end pulls the whole dish together with a little color and brightness.

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