Lemon Chicken Thighs with Artichokes

Make this recipe with bone-in, skin-on chicken thighs seared in a skillet on the stove then baked in the oven. The sauce is made in the same skillet while the chicken bakes then added back to the pan for an easy 30-minute meal.

Course Main Course

Cuisine Mediterranean

Keyword chicken

Prep Time 10

Cook Time 20

Resting Time 5

Total Time 30

Servings

Calories 624kcal

Ingredients

6 bone-in, skin-on chicken thighs , (about 2 pounds)
1 tablespoon olive oil
1 teaspoon kosher salt and freshly ground black pepper
1 medium yellow onion , chopped
1 cup dry white wine
2 tablespoons butter
1 15 ounce can quartered artichoke hearts in water , drained
1 lemon , thinly sliced and seeded
1 tablespoon fresh parsley , minced

Instructions

Preheat the oven to 425°F.
Season both sides of the chicken thighs with kosher salt and freshly ground black pepper. Add the oil to a cold, 12-inch cast iron skillet, followed by chicken thighs (skin-side down), before turning on the heat to medium-high. Sear until the chicken releases from the pan and is golden brown, about 8 minutes. (Bringing the chicken to temperature as the heat of the pan rises helps reduce the chance of the skin shrinking from the meat.) Transfer the chicken skin-side up to a sheet pan lined with foil and topped with a baking rack. Bake for 15-20 minutes or until cooked through and internal temperature is 160°F. Tent with foil and rest for 5 minutes and the temperature to come up to 165°F.
While the chicken is baking, set aside all but one tablespoon of the oil from the skillet and cook the chopped onion until it softens, stirring occasionally about 3-4 minutes. Add the white wine and scrape up any browned bits from the bottom of the pan. Stir in the butter until melted. Add the drained artichoke hearts and sliced lemons and cook until warmed and sauce reduces, about 5 minutes.
Add the chicken back to the pan, sprinkle with the parsley and spoon with the sauce. Serve with steamed rice or pasta.

Nutrition