Sheet Pan Lemon Artichoke Chicken Thighs with Garlic, Herbs
This Sheet Pan Lemon Artichoke Chicken Thighs recipe is a perfect blend of simplicity and sophistication.It features juicy chicken thighs roasted until crispy and golden.Artichokes add a unique texture and subtle tanginess.Fresh lemon slices brighten the entire dish with citrusy notes.Garlic and herbs create a deeply aromatic flavor profile.Everything cooks together on one pan, making cleanup effortless.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 can (14 oz) artichoke hearts, drained
- 1 large lemon, sliced
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- Salt and black pepper to taste
Instructions
- Preheat oven to 200°C (400°F).
- Pat chicken thighs dry and place them on a sheet pan.
- In a bowl, mix olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
- Rub the mixture evenly over the chicken thighs.
- Scatter artichoke hearts and lemon slices around the chicken.
- Roast in the oven for 40–45 minutes until chicken is golden and cooked through.
- Optional: Broil for 3–5 minutes for extra crispiness.
- Garnish with fresh parsley and serve hot.
Notes
- Bone-in chicken retains more flavor and moisture.
- Patting chicken dry helps achieve crispy skin.
- Use fresh lemon for best flavor.
- Canned or jarred artichokes both work well.
- Adjust herbs according to taste.
- Line pan with parchment for easy cleanup.
- Avoid overcrowding the pan.
- Let chicken rest 5 minutes before serving.