Description
These sheet pan lemon artichoke chicken thighs offer a delicious and easy-to-prepare meal featuring boneless, skinless chicken thighs roasted with a flavorful marinade of butter, honey, garlic, Greek seasoning, and marinated artichoke hearts. Perfectly roasted with lemon slices and a hint of red pepper flakes, this dish is a vibrant, juicy, and crowd-pleasing dinner option.
Ingredients
Marinade
- 1/4 cup melted butter
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 teaspoon salt-free Greek seasoning
- 1 (12 ounce) jar marinated artichoke hearts, cut into halves or quarters
- 1/3 cup marinade from the artichoke jar
Chicken and Garnishes
- 6 skinless, boneless chicken thighs, patted dry
- 1 lemon, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh oregano sprigs for garnish (optional)
Instructions
- Prepare Ingredients: Gather all ingredients and preheat your oven to 400°F (200°C). Line a sheet pan with aluminum foil for easy cleanup.
- Make the Marinade: In a large bowl, mix together the melted butter, honey, minced garlic, and salt-free Greek seasoning until well combined.
- Add Artichokes: If the artichoke hearts are whole, cut them into halves or quarters. Add them along with 1/3 cup of their marinade to the bowl with the butter mixture, stirring to coat evenly.
- Combine Chicken: Pat the chicken thighs dry to ensure better browning and add them to the bowl with the artichoke mixture, tossing to coat all pieces thoroughly.
- Add Lemon and Seasoning: Stir in the thinly sliced lemon and red pepper flakes if using. Season everything with salt and freshly ground black pepper to taste. Transfer all ingredients to the prepared sheet pan, spreading into a single layer with the cut side of the thighs facing up.
- Start Baking: Place the sheet pan in the preheated oven and bake for about 15 minutes.
- Flip and Baste: After 15 minutes, turn the chicken thighs over and baste them with pan juices to keep them moist and flavorful.
- Finish Baking: Return the pan to the oven and continue baking for an additional 15 minutes, or until the chicken reaches an internal temperature of 165ºF (74ºC) as measured with an instant-read thermometer.
- Serve: Drizzle the chicken and artichokes with the pan juices, garnish with fresh oregano sprigs if desired, and serve immediately for a delicious, balanced meal.
Notes
- Be sure to pat the chicken thighs dry before mixing with marinade for better browning.
- The red pepper flakes add a nice subtle heat but can be omitted if you prefer a milder dish.
- Using marinated artichokes adds extra flavor and a touch of tanginess.
- This recipe works well with bone-in chicken thighs; just increase baking time accordingly.
- Serve with a side of rice, roasted vegetables, or a fresh salad for a complete meal.
