I am not sure where I found this recipe but after weeks of staring at it in my files and salivating, I decided to whip it together Friday night after I got home from work. It didn't take long at all and it was a very tasty dish. There are so many delicious flavors in this. It reminded me of Lemon Chicken a bit with the tartness from the lemon and artichokes. So if you love Lemon Chicken, you'll enjoy this dish. I didn't get a picture as I totally forgot to snap a few before devouring it for dinner and lunch Saturday.
sea salt and fresh ground pepper (you can use Kosher as well)
5-6 boneless, skinless, chicken thighs, trimmed of fat
15 oz can of artichoke hearts, quartered, drained
15 petite or fingerling potatoes, sliced in half lengthwise
2 cloves of garlic, sliced into slivers
2 lemons (zest of one lemon and the juice and the other sliced thinly)
2 tbsp chicken broth
1 tbsp fresh parsley, chopped (garnish)
Preheat oven to 400 degrees.
Heat a pot of water over high heat until boiling. Add sliced potatoes to the pot and boil for 6 minutes. Drain then add garlic, lemon zest, lemon slices, artichokes and 1 tbsp of olive oil to the pot with the potatoes. Season with sea salt and pepper to taste, just use your judgement on how much. Set aside.
Season the trimmed chicken thighs with sea salt, pepper and dried basil. About a tsp of dried basil is a good starting point. If you feel it needs more, go ahead. It couldn't hurt! Heat 1 tbsp of olive oil in an OVEN PROOF SKILLET over medium high heat. Once it's ready add the chicken thighs and cook 3-4 minutes or until golden brown. Turn the chicken over and remove from heat. Add the potato and artichoke mixture to the pan. Place the skillet in the oven to roast for 15 minutes.
Mix 1 tbsp of olive oil, juice of one lemon and 2 tbsp of chicken broth in a small bowl. Season with dried basil, sea salt and pepper.
Remove skillet from oven and pour the lemon juice mix over the top of everything. Let stand for 4 minutes before cutting.