Roast Chicken Thighs with Potatoes, Artichokes, and Lemon
Servings 4
Equipment
- Baking Sheet
- Large pot
- Large skillet
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
Instructions
- 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. Top with parsley.
- Let the chicken rest for 3-4 minutes before cutting. Enjoy.