Roast Chicken Thighs with Potatoes, Artichokes and Lemon

My mother sent me a box filled with magazines and cookbooks, and I find something tasty to make every time I go through them. This roast chicken thighs with potatoes, artichokes, and lemon recipe is one I found in a Fine Cooking magazine, and I knew I had to make it as soon as I saw it. This is my kind of dinner–tender chicken, crispy roasted potatoes, and artichokes with lemon. We all loved this dish and thought it paired nicely with a loaded Caesar salad and some crusty bread.

Roast Chicken Thighs with Potatoes, Artichokes, and Lemon

Ingredients:

• 3 tbsp olive oil (divided)
• 5 boneless, skinless chicken thighs, trimmed of any fat
• Sea salt and freshly cracked pepper, to taste
• Dried basil, to taste
• 15 frozen artichoke hearts, thawed & dried well
• 15 fingerling potatoes, sliced in half lengthwise
• 2 cloves of garlic, sliced into thin slivers
• Zest and juice of one large lemon
• 1 lemon sliced into thin slices
• 2 tbsp chicken broth
• 1 tbsp fresh parsley, chopped

How to Make Roast Chicken Thighs with Potatoes, Artichokes, and Lemon:

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Place the potatoes in a large pot of salted water over high heat. Bring to a boil and par-cook for 6-7 minutes. Remove from heat and drain water. Place the potatoes on a tea towel to dry well.

Place the dried potatoes on the baking sheet. Add the garlic slivers, lemon zest, lemon slices, artichoke hearts, 1 tablespoon of olive oil, sea salt, and freshly cracked pepper to taste, and toss to coat well. Spread out in an even layer, leaving room for the chicken thighs.

Season the trimmed chicken thighs with sea salt, fresh cracked pepper, and dried basil to taste.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once HOT, add the chicken thighs and cook for 3-4 minutes or until golden brown. Turn the chicken over and cook for 1 minute. Remove the skillet from the heat.

Place the chicken thighs on the baking sheet. Keeping everything separated with space so they roast and not steam.

Place in the oven to roast for 15-20 minutes, stirring veggies halfway through.

Meanwhile, mix 1 tablespoon of olive oil, the juice & zest of one lemon, and 2 tablespoons of chicken broth in a bowl. Season with dried basil, sea salt, and freshly cracked black pepper to taste.

Remove the skillet from the oven and pour the well-whisked lemon juice mixture over everything.

Let the chicken rest for 3-4 minutes before cutting. Enjoy.