Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roast Chicken Thighs with Potatoes, Artichokes & Lemon

Scott Phillips

Servings: 4

Because the artichokes are not quite thawed when roasted, they steam a little during cooking, which makes the chicken incredibly moist. A simple green salad is all you need to round out dinner.


  • 1/4 cup plus 3 Tbs. extra-virgin olive oil, more for the baking sheet
  • 4 large bone-in, skin-on chicken thighs, trimmed of excess skin and fat
  • Kosher salt and freshly ground black pepper
  • 10- to 12-oz. package frozen artichoke hearts, preferably Trader Joe’s brand
  • 1 lemon
  • 1 lb. small potatoes, such as fingerling or baby Yukon golds, those over 2 inches cut in half
  • 4 small sprigs fresh thyme
  • Chopped fresh flat-leaf parsley for garnish (optional)


  • Position a rack in the center of the oven and heat the oven to 450°F.

    Lightly oil a heavy-duty rimmed baking sheet. Put the chicken thighs on the baking sheet 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 and rinse them in a colander under warm water to separate them and to begin to thaw them. (It’s fine if they’re still partially frozen when you roast them.) Drain them well.

    Thinly slice half the lemon and juice the other half. Measure 4 tsp. of the juice into a small bowl and whisk in 3 Tbs. of the olive oil.  Season to taste with salt and pepper. Save any remaining juice for another use.

    Put the artichokes in a large bowl with the potatoes, thyme sprigs, lemon slices, the remaining 1/4 cup olive oil, 1 tsp. of salt and a few grinds of pepper. Toss to coat well.

    When the thighs have roasted for 15 minutes, take the baking sheet out of the oven. Dump the artichokes, potatoes, and lemon slices onto the baking sheet in the empty spots surrounding the thighs. Try to distribute things more or less evenly and in a single layer so the vegetable get nicely browned. Keep the lemon slices toward the center of the pan so they don’t burn.

    Continue roasting until the chicken skin is crisp, the meat cooked through, and the artichokes and potatoes are tender and browned, another 30 to 40 minutes.

    Divide the thighs and the vegetables among four plates. Drizzle each serving with the lemon vinaigrette and sprinkle with a little fresh parsley, if using. 


Rate or Review

Reviews (15 reviews)

  • JerseyGirl62 | 01/15/2021

    Have made this more times than I can count and a HIT every time!

  • jbd1211 | 06/23/2020

    I have been cooking for 50 years, followed this recipe exactly, and cannot fathom why anyone would rave about it. Timing is off on something when you throw everything together in a pan.

  • chacne | 01/13/2018

    I agree, 5 stars, more if I could! So good, my go to recipe
    for chicken thighs! I sometimes add parmesan cheese to
    the potatoes and artichokes right before I take out of the oven.
    Love, love, love.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial