Roasted Chicken Thighs With Potatoes Artichokes And Lemon Recipes

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ROASTED CHICKEN THIGHS WITH POTATOES, ARTICHOKES AND LEMON



Roasted Chicken Thighs With Potatoes, Artichokes and Lemon image

Make and share this Roasted Chicken Thighs With Potatoes, Artichokes and Lemon recipe from Food.com.

Provided by run for your life

Categories     One Dish Meal

Time 1h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1/4 cup plus 3 tbsp olive oil
4 large chicken thighs
salt and pepper
1 (10 ounce) package frozen artichoke hearts
1 lemon
1 lb small potato, such as baby yukno golds (cut in half if over 2 inches)
4 small sprigs fresh thyme

Steps:

  • Preheat oven to 450.
  • 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 artichokes from their package and rinse them in a colander under warm water to separate them and to begin to thaw them (it's fine if they're still partially frozen when you roast them.) Drain them well.
  • Thinly slice half the lemon and juice the other half.
  • Measure 4 tsp of the juice into a small bowl and whisk in 3 Tbsp of the olive oil. Season to taste with salt and pepper.
  • Put the artichokes in a large bowl with the potatoes, thyme sprigs, lemon slices, the remaining 1/4 cup olive oil, 1 tsp salt, and a few grinds of pepper. Toss to coat well.
  • When the thighs have roasted for 15 minutes, take the baking sheet out of the oven. Dump the artichokes, potatoes, and lemon slices onto the baking sheet in the empty spots surrouding the thighs. Try to distribute things more or less evenly and in a single layer so the vegetables get nicely browned. Keep the lemon slices toward the center of the pan so they don't burn.
  • Continue roasting until the chicken skin is crisp, the meat cooked through, and the artichokes and potatoes are tender and browned, about 30-40 minutes.
  • Divide the thigs and vegetables among four plates.
  • Drizzle each serving with the lemon vinaigrette.

Nutrition Facts : Calories 427.1, Fat 28.3, SaturatedFat 6, Cholesterol 79, Sodium 123.5, Carbohydrate 24.7, Fiber 5.9, Sugar 1.7, Protein 20.2

ROASTED LEMON CHICKEN THIGHS WITH POTATOES



Roasted Lemon Chicken Thighs with Potatoes image

Roasted lemon chicken thighs with potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. It's a quick and easy meal for every day.

Provided by chpmnk42

Categories     Baked Chicken Thighs

Time 50m

Yield 6

Number Of Ingredients 7

6 medium bone-in, skin-on chicken thighs
salt and freshly ground black pepper to taste
¼ cup olive oil
1 ½ pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
1 medium lemon, sliced
10 cloves garlic, peeled
¼ cup chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Season chicken thighs with salt and pepper on all sides.
  • Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
  • Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.

Nutrition Facts : Calories 935.5 calories, Carbohydrate 24 g, Cholesterol 284.1 mg, Fat 56.5 g, Fiber 2.8 g, Protein 79.5 g, SaturatedFat 14.5 g, Sodium 266.4 mg, Sugar 0.1 g

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