Pregnancy Friendly Dairy Free Mediterranean Chicken
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp smoked paprika
- 3 tbsp olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 cup cherry tomatoes
- 1 can (14 oz) artichoke hearts, drained and halved
- ½ cup pitted kalamata olives
- ½ cup low-sodium chicken broth
- 1 lemon, thinly sliced into rounds
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels, then season all over with the salt, pepper, dried oregano, and smoked paprika.
- 2
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!