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Roasted Chicken Thighs with Potatoes and Artichokes

A one-pan dinner that's easy and full of flavor. It also saves well so use it for meal prep!

Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

  • 4 Chicken Thighs1
  • 8 small-medium Potatoes2 halved or quartered depending on size
  • 1 can Artichoke Hearts halved
  • 1 can Black Olives3
  • 1 Lemon quartered
  • 1/4 cup Chicken Broth
  • 1/4 cup Dry White Wine4
  • Salt to taste
  • Cracked Black Pepper to taste
  • 1/4 cup Olive Oil

Instructions

  1. Preheat the oven to 400°F. Place your cold cast iron skillet in the oven to preheat as well.5

  2. Meanwhile, slice the potatoes and artichokes in half.

  3. Combine potatoes and artichokes with the chicken, olive oil, salt, and pepper. Mix thoroughly to coat.

  4. Once the oven is preheated, remove the cast iron skillet.

  5. Place chicken, skin side up, into the pan. Arrange the potatoes and artichokes around them. Squeeze one quarter lemon over the dish. Sprinkle with olives and remaining lemon wedges. Pour the broth and wine into the pan and allow to flow around the chicken and veggies. Sprinkle any additional salt or pepper over as desired.

  6. Place in the oven for 40 minutes.

Recipe Notes

1. I used a mixture of skinless and skin-on. I was just too cheap to buy two skinless packages. This isn't a recipe that will make super crispy skin, the sauce keeps everything moist.

2. I used very small Vivaldi

3. Green Olives work just as well if that's your preference. Just don't use the pimento-stuffed ones.

4. I used Grüner Veltliner.

5. A cast iron skillet is not necessary. Feel free to use a casserole dish or metal cake pan. Just don't preheat it in the oven. Place your ingredients in the cold pan and place it all together into the oven.