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Roasted Chicken with Artichokes, Lemon, and Tomatoes
Recipes
Roasted Chicken with Artichokes, Lemon, and Tomatoes
6 servings
50 minutes total (Active 20 minutes)

Ingredients

  • 1 lemon, for wedges
  • 1 (19.4 oz) jar artichoke hearts with stems
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh tarragon
  • 1 tablespoon fresh Italian parsley
  • 2 tablespoons extra-virgin olive oil
  • 2 lb bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon minced garlic
  • ¾ cup grape tomatoes
  • ½ cup dry white wine (or chicken broth)
  • ½ cup chicken broth (or stock)
  • 3 tablespoons unsalted butter

Steps

    1. Preheat oven to 375°F. Cut lemon into wedges. Drain and halve artichokes. Chop thyme, tarragon, and parsley coarsely.
    2. Preheat large Dutch oven (or oven-safe saucepan) on medium-high 2–3 minutes. Place oil in Dutch oven. Season chicken with salt and pepper; place skin-side down in oil (wash hands). Cook 4 minutes until well browned. Flip chicken over and cook 4 more minutes, then remove and cover to keep warm.
    3. Add garlic, artichokes, and tomatoes to Dutch oven. Cook 3 minutes, stirring occasionally, or until artichokes start to brown. Stir in wine, broth, butter, lemon wedges, and 1 teaspoon each thyme, tarragon, and parsley; bring to a simmer. Nestle chicken skin-side up into mixture.
    4. Bake uncovered 20–25 minutes until chicken is 185°F. Sprinkle remaining thyme, tarragon, and parsley over chicken; serve.

Amount per ⅙ recipe serving: Calories 290, Total Fat 18g, Sat Fat 4.5g, Trans Fat 0g, Chol 120mg, Sodium 600mg, Total Carb 9g, Fiber 4g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 22g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 8%