Lemon Herb Chicken Artichokes (Printable Version)
A flavorful Mediterranean dish with juicy chicken, lemon, artichokes, olives, and fragrant herbs.
# What You'll Need:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1 (14 oz) can artichoke hearts, drained and quartered
03 - 1 red onion, cut into wedges
04 - 1 red bell pepper, sliced
05 - 2 cloves garlic, minced
→ Fruit
06 - 1 lemon, thinly sliced (plus 2 tablespoons lemon juice)
→ Olives
07 - 1 cup pitted green olives
→ Herbs & Spices
08 - 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried oregano)
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Pantry
12 - 3 tablespoons extra-virgin olive oil
# How to Make It:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, red pepper flakes, salt, and black pepper.
03 - Add chicken thighs to the bowl and toss to coat thoroughly with the marinade.
04 - Place chicken thighs, skin side up, on the prepared baking sheet. Scatter artichoke hearts, red onion wedges, red bell pepper, olives, and lemon slices around the chicken. Drizzle any remaining marinade over all ingredients.
05 - Roast for 35 minutes, or until chicken is golden brown and cooked through (internal temperature should reach 165°F).
06 - If desired, broil for an additional 2-3 minutes to crisp the chicken skin.
07 - Remove from oven and let rest for 5 minutes. Garnish with extra fresh oregano before serving.
# Expert Tips:
01 -
- The chicken skin gets impossibly crispy while the meat stays juicy
- Artichokes and olives turn sweet and savory in the oven heat
- Everything cooks on one pan so cleanup is practically nonexistent
02 -
- Crowding the pan steams the chicken instead of roasting it, so give everything room to breathe
- The internal temperature must reach 165°F but pulling it out a few degrees early lets carryover cooking finish the job without drying it out
03 -
- Pat the chicken skin very dry before marinating for the crispiest result
- Let the chicken rest at room temperature for 20 minutes before roasting for more even cooking