Roasted Chicken Thighs With Potatoes, Artichokes & Lemon
- Servings: 4.
This recipe is simple to make but it has a beautiful presentation and huge flavor. Absolutely good enough for company. Because of this dish's lively flavor, it goes well with a first course and dessert that are not acidic.
This dish also makes excellent use of chicken thighs which are usually less expensive than the breasts. While thighs are slightly higher in fat, they also have more flavor. Resist using thighs that are boneless and skinless; the bones add flavor and structure to the cooking and the skin keeps the thighs from drying out (and you can always remove the skin before eating).
Another key to the success of this recipe is to use frozen, not canned, artichoke hearts. That's because by using par-thawed hearts, they steam while cooking which helps keep the chicken moist. One 12 oz. bag of Trader Joe's or Whole Foods' frozen artichoke hearts is the perfect amount, but you can also use two 9 oz. boxes of Birds Eye.
- 1/4 cup plus 3 tablespoons extra virgin olive oil, plus about 2 tablespoons more to oil the baking sheet
- 6 bone-in, skin-on chicken thighs, trimmed of any excess skin and fat
- Salt and freshly ground black pepper
- 12 oz. package or two 9 oz. boxes of frozen artichoke hearts
- 1 lemon
- 1 pound small potatoes, such as fingerling or Yukon golds; leave the skin on and for any larger potatoes, cut them into pieces about 1 1/2-inch, with all the potatoes being uniform in size
- 4 sprigs fresh thyme
- Preheat oven to 450°F.
- Lightly oil a large (about 12" x 16") heavy-duty rimmed baking sheet. Place the chicken thighs on the baking sheet, skin-side up, leaving plenty of room in between each of them. Season well with salt and pepper and roast for 15 minutes.
- Remove the artichokes from their package and rinse them in a colander under warm water to separate and begin to thaw them. It's fine if the artichokes are still partially frozen when you roast them. Drain them well.
- Slice half the lemon into very thin slices.
- Juice the remaining half. Measure 4 teaspoons of the juice into a small bowl and add 3 tablespoons of olive oil. Add a pinch of salt and several grinds of black pepper and whisk together to make a vinaigrette. Depending on the size of the lemon there may be a little juice left which you can save for another use or just sprinkle over the artichokes.
- In a large bowl combine the artichokes, potatoes, thyme sprigs, lemon slices, the remaining 1/4-cup olive oil, 1 teaspoon salt, and several grinds of pepper. Toss to coat well.
- When the thighs have roasted for 15 minutes, remove the pan from the oven. Add the mixture of artichokes, potatoes, and lemon slices to the baking sheet, filling in the empty spaces around and in between the chicken thighs. Working carefully since the pan is hot, try to arrange the artichokes and potatoes in a single and even layer which will help them cook uniformly. Tuck the lemon slices in between the other ingredients, keeping them toward the center of the pan to help prevent burning.
- Return the pan to the oven and continue to roast until the chicken skin is crisp, the meat is cooked through (165°F internal temperature measured with an instant thermometer), and the artichokes and potatoes are tender and browned, about 30 to 40 minutes.
- Divide the thighs and the vegetables among four plates. Whisk the lemon and olive oil mixture again to combine and drizzle over each serving.
- Serve immediately.