Can I use chicken breasts instead of thighs for sheet pan honey lemon chicken with artichokes & olives?

Absolutely. Pound boneless, skinless breasts to about ¾-inch thickness for even cooking and reduce bake time to 18-22 minutes. They won’t have the same crispy skin, but the honey lemon glaze still creates excellent caramelization. Check internal temp reaches 165°F.

What can I substitute for artichoke hearts in this lemon chicken recipe?

Roasted fennel wedges, sun-dried tomatoes, or canned hearts of palm all work. If you want to stay closest to the original Mediterranean chicken dinner flavor, fennel is your best bet— it has a similar tender-savory quality when roasted.

How do I prevent the honey from burning on the sheet pan?

Two keys: parchment paper (not foil, not bare pan) and baking at 425°F, not higher. The Dijon mustard in the glaze also helps— it creates a barrier that slows browning. If edges start getting too dark before the chicken is done, loosely tent with foil for the remaining time.

Is this healthy sheet pan chicken keto-friendly?

As written, each serving has about 18g carbs (mostly from honey). For keto, swap the honey for a sugar-free alternative like Lakanto golden monk fruit sweetener at a 1:1 ratio. This reduces carbs to approximately 6g net per serving while maintaining the sticky glaze.

How long does sheet pan honey lemon chicken last in the fridge?

Properly stored in an airtight container, cooked honey lemon chicken with artichokes keeps for 3-4 days refrigerated. The honey glaze has mild preservative properties. Reheat at 375°F for 12-15 minutes rather than microwaving to maintain crispy skin.

Can I make this Mediterranean chicken dinner ahead of time?

Yes! Whisk the glaze and store it covered in the fridge for up to 3 days. Prep the artichokes and olives in a container. When ready, toss everything together and bake— the assembly takes under 5 minutes. The chicken can also be marinated in the glaze for 2-4 hours for even deeper flavor.

What’s the best side dish for baked chicken with artichokes and olives?

Couscous, orzo, or crusty bread are top picks— you want something to soak up the incredible pan juices. A simple green salad with lemon vinaigrette rounds out the meal perfectly.

Sheet Pan Honey Lemon Chicken with Artichokes & Olives:7 Secrets to Irresistible

Description

Sticky, tangy, golden-skinned chicken thighs glazed with honey and fresh lemon, roasted alongside briny Kalamata olives and tender artichoke hearts on a single sheet pan. A Mediterranean-inspired dinner that’s impossibly easy and endlessly craveable.

Ingredients

Scale

For the Chicken:

6 bone-in, skin-on chicken thighs (about 2.5 lbs)

½ teaspoon fine sea salt

¼ teaspoon black pepper

For the Honey-Lemon Glaze:

¼ cup honey (raw preferred)

¼ cup fresh lemon juice (about 2 lemons)

3 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

4 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon smoked paprika

½ teaspoon fine sea salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

For the Vegetables:

1 can (14 oz) artichoke hearts in water, drained, quartered, patted dry

½ cup pitted Kalamata olives

1 lemon, sliced into thin rounds

For Finishing:

Zest of 1 lemon

Extra virgin olive oil for drizzling

Fresh flat-leaf parsley, chopped

Optional: fresh thyme sprigs, crumbled feta

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Instructions

1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.

2. Whisk together honey, lemon juice, olive oil, Dijon mustard, garlic, oregano, smoked paprika, salt, pepper, and red pepper flakes. Reserve 3 tablespoons of glaze.

3. Pat chicken thighs very dry with paper towels. Season skin-side with salt. Toss chicken in remaining glaze.

4. Toss drained artichoke hearts, Kalamata olives, and lemon slices with the reserved glaze.

5. Arrange chicken skin-side up in center of sheet pan. Scatter artichokes, olives, and lemon slices around chicken.

6. Bake 25-30 minutes, basting with reserved glaze at the 15-minute mark. Chicken is done at 165°F internally (175-180°F preferred for thighs).

7. Rest 5 minutes. Finish with lemon zest, olive oil drizzle, and fresh parsley.

Notes

Storage: Room temp: 2 hours max. Fridge: 3-4 days in airtight container with pan juices. Freezer: up to 2 months; thaw overnight in fridge.

Make-Ahead: Whisk glaze up to 3 days ahead. Prep artichokes/olives in advance. Marinate chicken in glaze 2-4 hours for deeper flavor.

Substitutions: Chicken breasts (1:1, reduce bake time 5-8 min). Maple syrup for honey (1:1, Whole30/Paleo). Castelvetrano or green olives for Kalamata. Hearts of palm or fennel for artichokes.

Dietary Mods: Already gluten-free and dairy-free. Keto: sugar-free honey sub. Whole30: maple syrup + compliant mustard. AIP: omit paprika, pepper flakes, and mustard.

Serving Suggestions: Over couscous, rice, or orzo. With crusty bread for sopping up pan juices. Alongside arugula salad or tabbouleh.

Prep Time: 12 minutes
Cook Time: 25-30 minutes
Category: Mediterranean Dinner Recipes
Method: Sheet Pan / Oven Roasting

Nutrition

Serving Size: 1.5 thighs + artichokes/olives
Calories: 385 kcal
Sugar: 12g
Sodium: 520mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 32g
Cholesterol: 145mg