Roasted Chicken Thighs with Lemon and Artichokes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 large bone-in, skin on chicken thighs (about 1 lb)
  • 1 tsp sweet paprika
  • salt to taste
  • 1 T olive oil
  • 1 lemon, ½ sliced thinly into rounds, ½ sliced into wedges
  • 1 6oz jar marinated artichoke hearts, drained
  • 2 large garlic cloves, smashed
  • few sprigs of oregano
  1. Pre-heat oven to 425 degrees and season chicken generously with salt and paprika. Heat large, straight-sided sauté pan over medium-high heat and add the olive oil. Lay chicken in the pan, skin side down and cook until skin is golden brown, about 5 minutes.
  2. Turn chicken thighs skin side up, pour off excess fat and add sliced lemons, artichoke hearts, smashed garlic and oregano to the pan.
  3. Transfer to oven and roast until chicken is cooked through to 165 degrees, about 20-25 minutes, and skin is deeply golden brown and crisp. Allow to rest 5-10 minutes and serve with additional lemon wedges and fresh oregano for garnish.
Recipe by Jackie Ourman at