Lemon Roasted Chicken with Artichokes, Fennel, and Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 4 servings
Ingredients
  • ¼ cup plus 3 Tbsp. olive oil
  • 4 large bone-in chicken thighs
  • Kosher salt and pepper
  • 1 12-oz. can artichoke hearts OR 2 6-oz. jars marinated artichoke hearts
  • 2 medium lemons
  • 1 lb. fingerling potatoes (if over 2", cut in half)
  • 1 fennel bulb, quartered and cut into chunks
  • 4 sprigs fresh thyme
  • Chopped fresh parsley
Instructions
  1. Set oven to 450 degrees.
  2. Drizzle 1 Tbsp. olive oil on heavy, rimmed baking sheet (cookie sheet). Place thighs on sheet pan with room between them. Season well with salt and pepper. Roast 15 minutes.
  3. Meanwhile, thinly slice one lemon and juice the other one. Measure 4 Tbsp. of lemon juice and whisk in 3 Tbsp. olive oil. Season with salt and pepper--save! (NOTE: If you buy the marinated artichoke hearts, you can use some of the marinade from the artichoke hearts in place of the olive oil or to add even more flavor and make a little more sauce)
  4. Put artichokes, potatoes, fennel, thyme, and lemon slices, ¼ cup olive oil, salt and pepper in bowl and toss.
  5. After roasting the chicken for 15 minutes, dump vegetables around chicken, filling empty spaces around chicken in single layer, keeping lemon slices near center.
  6. Continue roasting until chicken is crisp and all are cooked through, about 30-40 minutes.
  7. Divide chicken and veggies among 4 plates. Drizzle with reserved vinaigrette and sprinkle with parsley.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/lemon-roasted-chicken-artichokes-fennel-potatoes/