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Sheet Pan Lemon Artichoke Chicken Thighs with lemon slices and artichoke hearts

Sheet Pan Lemon Artichoke Chicken Thighs

A simple, flavorful one-pan dinner featuring crispy chicken thighs and tangy artichokes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 pieces bone-in, skin-on chicken thighs
  • 14 oz canned/jarred artichoke hearts, drained and halved
  • 1 piece lemon (zest plus juice)
  • 3 to 4 cloves garlic, minced
  • 2 to 3 tbsp olive oil
  • 1 tsp dried oregano (or Italian seasoning)
  • to taste none salt and black pepper
  • optional none a handful of olives, a pinch of red pepper flakes, or grated Parmesan for serving

Method
 

Preparation
  1. Heat the oven to 425°F (220°C). Line a sheet pan with foil or parchment for easier cleanup.
  2. Pat the chicken thighs dry and arrange them on the pan skin side up.
  3. In a bowl, stir together olive oil, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper.
  4. Spoon or brush the mixture over the chicken, ensuring some gets around the sides.
  5. Toss the drained artichokes in the remaining lemony oil mixture and scatter them around the chicken.
Cooking
  1. Roast in the oven for about 30 to 40 minutes, until the thighs are cooked through and the skin is crisp. Use a thermometer to check that it reaches 165°F (74°C) in the thickest part.
  2. Let the chicken rest for 5 minutes, then spoon the pan juices over everything before serving.

Notes

For best results, do not crowd the pan and keep the thighs skin side up. Consider a quick broil for extra crispiness if needed.