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Roast Chicken Thighs with Potatoes, Artichokes and Lemon

Roast Chicken Thighs with Potatoes, Artichokes and LemonMy mother sent me a box filled with magazines and cookbooks and I find something tasty to make every time I go through it. This is a recipe I adapted from one I found in a Fine Cooking magazine. I knew I had to try it as soon as I saw it. This is my kind of food. Tender chicken, roasted potatoes, and artichokes with lemon. It turned out to be an excellent dish. The potatoes were crisp on the outside and tender inside. The chicken was flavorful and very tender while the artichokes gave a nice texture and flavor. We all really enjoyed the dish, especially me.

Roast Chicken Thighs with Potatoes, Artichokes, and Lemon:


  • 3 tbsp olive oil (divided)
  • 5 boneless, skinless chicken thighs, trimmed of any fat
  • Sea salt and fresh cracked pepper, to taste
  • Dried basil, to taste
  • 15 frozen artichoke hearts, thawed & dried well
  • 15 fingerling potatoes, sliced in half lengthwise
  • 1-2 cloves of garlic, sliced into thin slivers
  • Zest of one lemon and the juice
  • 1 lemon sliced into thin slices
  • 2 tbsp chicken broth
  • 1 tbsp fresh parsley, chopped (garnish)

Roast Chicken Thighs with Potatoes, Artichokes and Lemon

How to Make Roast Chicken Thighs with Potatoes, Artichokes, and Lemon

Heat a pot of water over high heat until it’s boiling. Slice the fingerling potatoes down the center lengthwise then add them to the boiling water to par-cook for 6-7 minutes. Remove from heat and drain water.

Add the garlic slivers, lemon zest, lemon slices, artichoke hearts, and 1 tablespoon of olive oil to the potatoes. Season with sea salt and fresh cracked pepper to taste, set aside.

Preheat the oven to 400 degrees. Season the trimmed chicken thighs with sea salt, fresh cracked pepper, and dried basil to taste. Heat 1 tablespoon of olive oil in an OVEN PROOF SKILLET over medium-high heat. Once VERY HOT add the chicken thighs and cook for 3-4 minutes or until golden brown. Turn the chicken over and remove it from heat. Add the potato and artichoke heart mixture to the pan. Place the skillet in the oven and roast for 15 minutes.

Mix 1 tablespoon of olive oil, juice of one lemon, and 2 tablespoons of chicken broth in a bowl. Season with dried basil, sea salt, and fresh cracked pepper to taste.

Remove the skillet from the oven and pour the lemon juice mixture over the top of everything. Let the chicken rest for 3-4 minutes before cutting. Enjoy.

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  1. I made this for dinner tonight. It was delicious. I couldn’t find the frozen artichoke hearts so I didn’t use the. YUM!!

  2. I have not been able to get the potatoes etc. browned & crunchy. Should this be stirred & turned part way through the oven cooking? I even tried placing the browned thighs on top of the potatoes so that there was more pan surface for them. Also, the quantity of sliced lemons was excessive. Even with them very thinly sliced they became bitter and overpowering. Science tells me that overly acidic ingredients will not brown – perhaps I’ll try leaving any lemon ingredients out until the very final step!

    1. I made sure to put the potato halves face down directly on the oven proof skillet so they could get nice and caramelized. I am sorry it’s not working out for you! Lemon pieces can become bitter when baking. Maybe just squeeze the lemon juice & zest on the dish and leave out the lemon slices.


  3. Thank you for this recipe! I wanted to make a Basque recipe that called for chicken, artichokes and chorizo (I substitute linguica because I don’t like cured Spanish chorizo) – but for some strange reason the grocery store didn’t have linguica today and I was in a virtual panic until now.