Roast Chicken Thighs with Potatoes, Artichokes & Lemon

Roast Chicken Thighs with Potatoes, Artichokes & Lemon
Photo by Scott Phillips


  • 4 large bone-in, skin-on chicken thighs, trimmed of excess skin and fat
  • ¼ cup plus 3 Tbs. extra-virgin olive oil, more for the baking sheet
  • 1 lb. small potatoes, such as fingerling or baby Yukon golds, those over 2 inches cut in half
  • Chopped fresh flat-leaf parsley for garnish (optional)
  • Kosher salt and freshly ground black pepper
  • 10- to 12-oz. package frozen artichoke hearts, preferably Trader Joe's brand
  • 1 lemon
  • + 1 more ingredients
    • 4 small sprigs fresh thyme

Position a rack in the center of the oven and heat the oven to 450°F. Lightly oil a heavy-duty rimmed baking sheet. Put the chicken thighs on the baking sheet with plenty of room in between them. Season well with salt and pepper and roast in the hot oven for 15 minutes. Meanwhile, remove the art...

View full recipe at Fine Cooking


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