Sheet Pan Lemon Artichoke Chicken Thighs

Ingredients

• 1 1/2 lb bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 3 tbsp olive oil
• 1 lb baby potatoes, halved
• 1 (14 oz) can artichoke hearts, drained
• 1 lemon, thinly sliced
• 3 cloves garlic, smashed
• 2 tbsp chopped parsley

Method

1. Heat the oven to 425°F and line a sheet pan.
2. Season the chicken with salt, pepper, and oregano.
3. Toss the potatoes, artichokes, lemon slices, and garlic with 2 tablespoons olive oil and spread on the pan.
4. Rub the chicken with the remaining 1 tablespoon olive oil and place skin-side up on the pan.
5. Roast 30–35 minutes until the chicken is browned and reaches 175°F in the thickest part.
6. Scatter with parsley and serve.

Notes

If your thighs are large, give the potatoes a 10-minute head start.