Lemon Chicken Thighs with Artichokes
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
4
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Calories
624 kcal
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Course
Main Course
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Cuisine
Mediterranean
Lemon Chicken Thighs with Artichokes
Description
This recipe starts by seasoning chicken thighs and searing them skin-side down in olive oil in a cast iron skillet, which helps crisp the skin without shrinking it from the meat. After searing, the chicken is transferred to the oven to finish cooking through, producing juicy meat with a golden crust.
Meanwhile, the pan is used to soften chopped onions with reserved oil, deglazing with white wine to lift browned bits from the pan. Butter is stirred in along with quartered artichoke hearts and thin lemon slices, forming a sauce infused with citrusy brightness and richness. Parsley added at the end offers fresh herbal notes.
This dish can be served as a main course combining protein with a flavorful pan sauce enhanced by artichokes and lemon. It balances rich, crispy chicken with tangy, tender vegetables, making it suitable for dinner or a special meal.
Ingredients
- 6 chicken thigh about 2 pounds, bone-in, skin-on
- 1 tablespoon olive oil
- 1 teaspoon salt Kosher salt and freshly ground
- 1 teaspoon black pepper Kosher salt and freshly ground
- 1 yellow onion chopped, medium
- 1 cup white wine dry
- 2 tablespoons butter
- 1 ounce can artichoke hearts drained, quartered, in water
- 1 lemon , thinly sliced and seeded
- 1 tablespoon parsley minced, fresh
Instructions
- Preheat the oven to 425°F.
- Season both sides of the chicken thighs with kosher salt and freshly ground black pepper. Add the oil to a cold, 12-inch cast iron skillet, followed by chicken thighs (skin-side down), before turning on the heat to medium-high. Sear until the chicken releases from the pan and is golden brown, about 8 minutes. (Bringing the chicken to temperature as the heat of the pan rises helps reduce the chance of the skin shrinking from the meat.) Transfer the chicken skin-side up to a sheet pan 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 drained 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624kcal | 31% |
| Carbohydrates | 7g | 2% |
| Protein | 35g | 70% |
| Fat | 45g | 69% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 227mg | 76% |
| Sodium | 223mg | 9% |
| Potassium | 564mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 36mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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