Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 bone-in, skin-on chicken thighs, about 2 1/2 to 3 lb total
- 1 1/2 lb baby gold potatoes, halved
- 1 can or jar artichoke hearts, 14 oz, drained and patted dry
- 1 large lemon, thinly sliced, seeds removed
- 1 lemon, zested and juiced, about 2 tablespoons juice
- 10 garlic cloves, 6 smashed and 4 finely grated or minced
- 1/3 cup extra-virgin olive oil, divided
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt, plus more as needed
- 1 teaspoon black pepper, divided
- 1/2 teaspoon smoked paprika
- 1/2 cup low-sodium chicken broth or dry white wine
- 2 tablespoons chopped fresh parsley, for finishing
Do This
- 1. Heat oven to 425°F. Pat chicken very dry.
- 2. Toss potatoes with olive oil, salt, pepper, oregano, smashed garlic, and lemon slices in a large roasting pan.
- 3. Mix minced garlic, lemon zest, lemon juice, olive oil, oregano, paprika, salt, and pepper; rub over and under the chicken skin.
- 4. Arrange chicken skin-side up over the potatoes; pour broth or wine around the edges, not over the skin.
- 5. Roast for 25 minutes, then add artichoke hearts around the pan.
- 6. Roast 15 to 20 minutes more, until chicken reaches 175°F and the skin is crisp.
- 7. Rest 5 minutes, spoon pan juices over the potatoes and artichokes, and finish with parsley.
Why You’ll Love This Recipe
- Crispy skin, juicy meat: High-heat roasting gives the chicken beautifully golden skin while the thighs stay tender and flavorful.
- Built-in side dish: Baby potatoes, artichoke hearts, garlic, and lemon roast in the same pan, soaking up the savory juices.
- Bright but comforting: Lemon slices, oregano, and olive oil make the dish feel fresh, while the roasted chicken and potatoes keep it hearty.
- Rustic enough for a weeknight, elegant enough for guests: It looks gorgeous straight from the pan with very little fuss.
Grocery List
- Produce: Baby gold potatoes, lemons, garlic, fresh parsley
- Meat: Bone-in, skin-on chicken thighs
- Dairy: None needed
- Pantry: Extra-virgin olive oil, canned or jarred artichoke hearts, dried oregano, kosher salt, black pepper, smoked paprika, low-sodium chicken broth or dry white wine
Full Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs, about 2 1/2 to 3 lb total
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, finely grated or minced
- 1 lemon, zested and juiced, about 1 teaspoon zest and 2 tablespoons juice
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Potatoes, Artichokes, and Lemon
- 1 1/2 lb baby gold potatoes, halved, or quartered if larger than 2 inches
- 1 can or jar artichoke hearts, 14 oz, drained well and patted dry, halved if large
- 1 large lemon, thinly sliced into 1/8-inch rounds, seeds removed
- 6 garlic cloves, smashed and peeled
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup low-sodium chicken broth or dry white wine
For Finishing
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice, optional, for extra brightness
- Flaky sea salt, optional, for serving
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Place a rack in the center of the oven and preheat to 425°F. Use a large rimmed sheet pan, roasting pan, or 12-inch oven-safe skillet. For the crispiest results, choose a pan large enough that the chicken thighs fit without crowding; if the pan is too packed, the chicken will steam instead of roast.
Step 2: Dry and season the chicken
Pat the chicken thighs very dry on all sides with paper towels, paying special attention to the skin. In a small bowl, stir together 1 tablespoon olive oil, the minced garlic, lemon zest, 2 tablespoons lemon juice, 1 teaspoon oregano, smoked paprika, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Rub this mixture all over the chicken thighs. Gently loosen the skin with your fingers and spread a little of the garlic-lemon mixture directly onto the meat underneath, then smooth the skin back into place. This seasons the chicken deeply while keeping the skin ready to crisp.
Step 3: Season the potatoes and lemon
In the roasting pan, combine the halved baby potatoes, smashed garlic cloves, and thin lemon slices. Drizzle with the remaining 3 tablespoons olive oil, then sprinkle with 1 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss well so the potatoes are evenly coated.
Spread the potatoes cut-side down where possible. This helps them develop golden, savory edges as they roast in the olive oil and chicken drippings.
Step 4: Arrange the chicken for crisp skin
Nestle the seasoned chicken thighs skin-side up over and around the potatoes, leaving a little space between each piece. Make sure the chicken skin is exposed and not covered by lemon slices, potatoes, or garlic. Pour the 1/2 cup chicken broth or dry white wine around the edges of the pan, not directly over the chicken skin.
The liquid will mingle with the lemon, garlic, olive oil, and chicken drippings to create a bright, savory pan sauce while the top of the chicken stays dry enough to crisp.
Step 5: Roast the chicken and potatoes
Roast for 25 minutes at 425°F. The chicken skin should be starting to turn golden, and the potatoes should be beginning to soften around the edges. If any lemon slices are getting too dark, tuck them slightly under the potatoes or move them toward the center of the pan.
Step 6: Add the artichokes
Remove the pan from the oven and scatter the drained, patted-dry artichoke hearts around the chicken and potatoes. Turn a few potatoes if they are browning deeply on one side, but do not flip the chicken. Return the pan to the oven and roast for 15 to 20 minutes more, until the potatoes are tender and the chicken is cooked through.
The chicken is ready when an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers at least 175°F. Chicken thighs are safe at 165°F, but taking them to about 175°F makes the meat especially tender while keeping it juicy.
Step 7: Broil briefly if needed
If the chicken is cooked through but you want extra-crisp skin, switch the oven to broil and broil for 1 to 3 minutes, watching closely. The skin should be deeply golden and crisp, not burned. Keep the pan on the center rack or move it one level higher only if your broiler is gentle.
Step 8: Rest, finish, and serve
Let the chicken rest in the pan for 5 minutes. Spoon the lemony garlic pan juices over the potatoes and artichokes, keeping most of the liquid off the crispy chicken skin. Sprinkle with chopped fresh parsley, add a small squeeze of fresh lemon juice if you want a brighter finish, and season with flaky sea salt if desired.
Serve the chicken thighs with plenty of roasted potatoes, artichokes, softened garlic cloves, and the savory lemon-oregano pan sauce from the bottom of the pan.
Pro Tips
- Dry the chicken thoroughly: Moisture is the enemy of crisp skin. Pat the thighs dry before seasoning, and avoid pouring broth or lemon juice over the skin right before roasting.
- Use a large pan: Crowding traps steam. A roomy pan helps the potatoes roast and the chicken skin crisp instead of turning soft.
- Pat artichokes dry: Canned or jarred artichokes hold a lot of liquid. Drying them helps them roast lightly at the edges instead of watering down the pan sauce.
- Remove lemon seeds: Lemon seeds can make the sauce taste bitter, especially after roasting.
- Check temperature, not just time: Chicken thighs vary in size. Use an instant-read thermometer and aim for 175°F for juicy, tender meat.
Variations
- Mediterranean olive version: Add 1/2 cup pitted Kalamata olives when you add the artichokes for a briny, Greek-inspired finish.
- Extra vegetable version: Add 1 sliced red onion and 1 chopped red bell pepper to the potatoes before roasting. They will soften and sweeten in the pan juices.
- Herby spring version: Replace half the dried oregano with 1 teaspoon chopped fresh rosemary or 1 tablespoon fresh thyme leaves, then finish with extra parsley and a little fresh dill.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the chicken skin-side up on a sheet pan in a 375°F oven for 12 to 15 minutes, or until warmed through; this helps bring back some crispness. The potatoes and artichokes can be reheated alongside the chicken or warmed separately in a skillet with a splash of broth.
To prep ahead, season the chicken up to 12 hours in advance and refrigerate it uncovered or loosely covered; this lightly dries the skin and improves browning. You can also halve the potatoes, drain and dry the artichokes, slice the lemon, and peel the garlic up to 1 day ahead. Wait to assemble the pan with broth or wine until just before roasting.
Nutrition (per serving)
Calories: 531 kcal | Carbs: 29g | Protein: 35g | Fat: 32g | Saturated Fat: 7g | Fiber: 5g | Sugar: 3g | Sodium: 622mg | Cholesterol: 161mg
