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One-Skillet Rosemary Chicken Thighs, Potatoes, Artichokes

One-Skillet Rosemary Chicken Thighs, Potatoes, Artichokes

One-Skillet Rosemary Chicken Thighs, Potatoes, Artichokes

Sometimes it’s not the cooking that requires so much work, but the dishes needing washing up afterward. Maybe that mention made you even nod your head and smile in agreement, after all, who really loves to do dishes? Not me.

Today’s One-Skillet Rosemary Chicken Thighs, Potatoes, Artichokes is quick and easy, along with offering the break on little clean-up afterwards. Well, you’ll want to wipe off the bread board after slicing up a nice crusty baguette for soaking up all of the delicious pan juices accumulated underneath a tight fitting lid in the baking process. You could even toss in some tiny bright green peas near the end of cooking, just for some extra color, or as an added vegetable still served in the one pot. All this in about an hour. The flavor is amazing, and so is clean-up time.

One-Skillet Rosemary Chicken Thighs, Potatoes, Artichokes

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Category: Poultry

Servings: 4

One-Skillet Rosemary Chicken Thighs, Potatoes, Artichokes

Ingredients

  • 2 tablespoons olive oil, plus 3 tablespoons
  • 1 onion, thinly sliced
  • 8 chicken thighs, skin on, dried well with paper towels
  • salt, pepper, a few shakes of garlic powder
  • 1 teaspoon fresh rosemary, plus 1 tablespoon, removed from stems, chopped
  • 1/2 lemon, halved
  • 1 14 ounce can artichoke hearts, drained, halved, transferred to a small bowl, seasoned with a pinch of salt and pepper and a good squeeze of one of the lemon pieces
  • 10 small sized new red potatoes, quartered
  • 2 cloves garlic, chopped
  • 1/2-1 cup chicken stock
  • couple pinches coarse kosher salt, plus more according to taste
  • few grinds cracked black pepper

Instructions

  1. Preheat oven to 350 degrees
  2. On very low heat, warm oil in a skillet large enough to hold the chicken thighs and potatoes with a tight fitted lid
  3. Add in the onion and cook around five minutes until onions soften, set thighs into the skillet, skin side down, increase heat to medium and cook until lightly golden, 3-5 minutes before turning over and cooking another 3-5 minutes turn chicken back over, skin side up
  4. Sprinkle the thighs with a couple pinches salt, pepper, the garlic powder, and the teaspoon of fresh rosemary
  5. Keep the bowl of artichokes aside
  6. Drain quartered red potatoes and tumble into a bowl, stir in the 3 tablespoons olive oil, remaining squeezed juice from the lemon halves plus their skins, the chopped garlic, one tablespoon of rosemary, a couple pinches salt and pepper, toss together well
  7. Snuggle the seasoned potatoes mixture in between the chicken pieces, pour in the chicken stock put lid onto skillet, set into oven, cook for thirty-five minutes, remove skillet from oven, tuck seasoned artichokes evenly around pan, replace lid, cook another fifteen to twenty minutes, until potatoes are fully softened and cooked through
  8. Ladle a thigh, potatoes, and artichokes into shallow bowls with some pan juices, serve alongside baguette slices for dipping
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