Because the artichokes are not quite thawed when roasted, they steam a little during cooking, which makes the chicken incredibly moist. You can substitute the bone-in chicken thighs with boneless ones or chicken breasts instead.
- 1/4 cup extra-virgin olive oil
- 4 large bone-in, skin-on chicken thighs, trimmed of excess skin and fat (you don’t need to use the bone-in ones, can use boneless ones instead)
- kosher salt and freshly ground black pepper
- one 10 to 12 oz. package frozen artichokes hearts (I used the Trader Joe’s brand for this one)
- 1 lemon
- 1 lb. small potatoes such as baby Yukon Golds (cut each potato in half)
- 4 small sprigs of fresh thyme
- Position a rack in the center of the oven and heat the oven to 450 degrees.
- Lightly oil a glass 13″ x 9″ baking pan. Put the chicken thighs inside the pan 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, separate any artichokes that might have frozen together.
- Thinly slice the lemon.
- Put the artichokes in a large bowl with the potatoes, thyme sprigs, lemon slices and 1/4 cup of olive oil. Add salt and pepper. Toss to coat well.
- When the thighs have roasted for 15 minutes, take the pan out of the oven. Dump the artichokes, potatoes, and lemon slices onto the pan in the empty spots around 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 towards the center of the pan so they don’t burn as much.
- Continue roasting until the chicken is cooked and the vegetables are tender (approximately 30 to 40 minutes).