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.
Preheat the oven to 425°F.
Season both sides of the chicken thighs with kosher salt and freshly ground black pepper. Place the chicken thighs skin side down in a cold 12-inch cast iron skillet. Cook over medium high heat until the chicken releases from the pan and is golden brown, about 8 minutes. Transfer the chicken skin side up to a baking sheet 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 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.
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