Sheet Pan Chicken Thighs with Artichokes
Servings: 4 servings
Ingredients
- ¼ cup olive oil
- 2 Tablespoons lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 can artichoke heart quarters 14 ounces
- 1 teaspoon paprika
- 4 bone-in skin-on chicken thighs
Instructions
- Combine ¼ cup olive oil, 2 Tablespoons lemon juice, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper. Drain and rinse the artichokes, then pat them dry. Toss half of that mixture with the drained artichoke hearts and set them aside.
- To the other half of the mixture, add 1 teaspoon paprika. Rub the mixture into the chicken thighs. Place the coated chicken thighs skin side down on a large rimmed sheet pan. Scatter the artichoke hearts around the chicken thighs, making sure they are not touching as best you can.
- Bake in a 450 F oven for 15 minutes. Take the pan out of the oven, flip the chicken thighs over so that they are skin up, and flip all of the artichoke hearts. Place back in the oven for 10 minutes.