4.8 from 177 votes
Lemon Chicken Thighs with Artichokes
Lemon Chicken Thighs with Artichokes features bone-in, skin-on chicken thighs browned in olive oil, then baked until tender and juicy. The dish includes sautéed onions, white wine, butter, artichoke hearts, and lemon slices to create a savory and bright sauce that complements the rich chicken.
Prep Time
10 mins
Cook Time
20 mins
Additional Time
5 mins
Total Time
30 mins
Servings:
4
Calories:
624 kcal
Course:
Main Course
Cuisine:
Mediterranean
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 624
% 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.