Roasted Chicken Thighs with Potatoes Artichokes and Lemon
Transform weeknight dinners into a Mediterranean masterpiece with this vibrant recipe for Roasted Chicken Thighs with Potatoes, Artichokes, and Lemon. Featuring crispy, golden-brown chicken thighs nestled atop a bed of tender baby potatoes, juicy artichoke hearts, and bright lemon slices, this one-pan dish is infused with the earthy flavors of fresh rosemary, thyme, and smoked paprika. A quick sear locks in flavor, while a splash of chicken broth keeps everything delightfully moist as it roasts to perfection in the oven. Ready in under an hour, this easy yet elegant meal is perfect for busy weeknights or casual dinner parties. Pair with a crisp green salad and crusty bread for a truly satisfying dining experience.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 pound Baby potatoes (halved)
- 1 can Canned artichoke hearts (drained and halved)
- 1 piece Lemon (sliced into thin rounds)
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Fresh rosemary (chopped)
- 1 teaspoon Fresh thyme (chopped)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels, then season both sides with 1 teaspoon of salt, black pepper, and paprika.
In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, minced garlic, rosemary, and thyme.
In a large oven-safe skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs, skin-side down, for 5 minutes, or until the skin is golden and crisp. Flip and sear the other side for 2 minutes. Remove the chicken and set aside.
In the same skillet, add the seasoned potatoes in an even layer. Sauté for 3-4 minutes until lightly browned.
Spread the artichoke hearts and lemon slices over the potatoes, then pour 1/2 cup of chicken broth into the pan.
Nestle the chicken thighs on top of the vegetable mixture, skin-side up.
Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Remove from the oven and let rest for 5 minutes before serving.
Serve the chicken thighs with the roasted potatoes, artichokes, and lemon slices, drizzling any pan juices over the top. Enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 2.4 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
