One-Pan Lemon Artichoke Chicken Thighs

Name: One-Pan Lemon Artichoke Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: French, Greek, Italian, American
Ingredients: 12 oz Artichoke Hearts; 6 whole Boneless Chicken Thigh; 0.25 cup Butter; 1 bunch Fresh Oregano; 2 tbsp Honey; 1 whole Lemon; 4 whole Minced Garlic; 0.5 tsp Red Pepper Flakes; 1 tsp Salt-Free Seasoning; 1 dash Salt & Pepper

Dinner 🍽️Lunch 🥪 French 🇫🇷Greek 🇬🇷Italian 🇮🇹American High-Protein 💪Gluten-Free Paleo 🦴Halal 🕌Kosher ✡️Comfort-Food

One-Pan Lemon Artichoke Chicken Thighs bring together tender boneless thighs, tangy marinated artichokes, and bright lemon slices for a juicy, well-balanced bite. Honey softens the citrusy, garlicky edge while red pepper flakes add a gentle warmth. Serve this vibrant sheet-pan dinner on busy weeknights or for a casual gathering with roasted potatoes or a crisp salad.

Prep10 mins
Cook30 mins
Serves4
DifficultyEasy

1

Gather all the ingredients.
2

Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with aluminum foil.
3

In a large bowl, mix the melted butter, honey, minced garlic, and Greek seasoning, and stir to combine.
4

If the artichoke hearts are whole, cut them into halves or quarters, and add them to the bowl along with 1/3 cup of their marinade.
5

Pat the chicken thighs dry, then add them to the artichoke mixture.
6

Stir in the lemon slices and red pepper flakes.
7

Season with salt and pepper; pour everything from the bowl onto the prepared sheet pan and spread into a single layer with the cut side of the thighs facing up.
8

Place in the preheated oven and bake for about 15 minutes, then turn the chicken and baste with the pan juices.
9

Continue baking for an additional 15 minutes, or until the chicken reaches 165º on an instant-read thermometer.
10

Drizzle the chicken and artichokes with the pan juices, garnish with fresh oregano, and serve.