Lemon Roasted Chicken with Artichokes, Fennel, and Potatoes

Guys…ohhhh guys. So you know that recipe that you make over and over again? The one that your whole family approves of and that is so tasty, so delicious that you crave it on an almost daily basis? The go-to recipe that’s always a part of your dinner rotation? This is it for me. This is the mack daddy.

Come along on a journey with me if you will. Imagine savory, juicy, crispy roasted chicken kissed with the sweet scent and flavor of lemon slices, surrounded by hearty roasted potatoes, zesty artichoke hearts, and woody fennel with a hint of fresh thyme. You with me? Imagine the pungent, irresistible aroma wafting from your oven as the chicken roasts and the sweet anticipation you get when you open the oven to the perfectly-browned chicken thighs and flavorful roasted veggies and have before you a meal fit for a king (or queen). Imagine no more. Cuz it’s possible. And this Lemon Roasted Chicken with Artichokes, Fennel, and Potatoes is proof.

The wonderful thing about this recipe is not only is it so amazingly delicious, but it is so freakin’ easy to put together. It takes some time to roast in the oven (obviously), but putting it all together is a five-minute job. Serious. It tastes like you’ve been in the kitchen all day and you can totally fool your friends and family. Hey, I won’t tell. Your secret is safe with me, your highness (ooooh, name the movie!)

ANNNNDDDD it’s perfect for fall. I mean, oven roasted. Those two words should be in fall’s tagline, doncha think?

But I guarantee that after trying this recipe, you’ll want to make it all year round.

Lemon Roasted Chicken with Artichokes, Fennel, and Potatoes

 

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Prep time

5 mins

Cook time

55 mins

Total time

1 hour

 

Author: Adapted from Fine Cooking

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.

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