Flavorful Lemon Herb Chicken Thighs Recipe with Tender Artichoke Hearts Made Easy
A quick and easy recipe featuring juicy bone-in, skin-on chicken thighs marinated in lemon and herbs, paired with tender artichoke hearts cooked to perfection. Perfect for weeknight dinners with simple ingredients and vibrant flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
- 1 can (14 oz / 400 g) artichoke hearts, drained and halved
- 2 large lemons, zest and juice separated
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 3 tablespoons extra virgin olive oil
- Salt to taste (about 1 teaspoon kosher salt)
- Black pepper to taste (about 1/2 teaspoon)
- 1/2 cup (120 ml) chicken broth
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- In a mixing bowl, combine the zest of 2 lemons, juice of 1 lemon (reserve the other for later), minced garlic, chopped parsley, thyme, olive oil, salt, and pepper.
- Toss 6 chicken thighs in this mixture until well coated. Cover and refrigerate for at least 20 minutes, up to 2 hours.
- Drain and halve the artichoke hearts. Set aside.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
- Place the chicken thighs skin-side down in the skillet. Cook undisturbed for 6-8 minutes until the skin is crispy and golden brown.
- Flip the chicken thighs using tongs. Scatter the artichoke hearts around the chicken in the pan.
- Pour in 1/2 cup chicken broth and the juice of the remaining lemon. Sprinkle red pepper flakes if using.
- Lower heat to medium, cover loosely, and cook for about 15 minutes until chicken reaches 165°F (74°C) and artichokes are tender.
- Remove chicken and artichokes from the pan and let chicken rest for 5 minutes.
- Increase heat to medium-high and reduce the pan sauce for 2-3 minutes until slightly thickened.
- Pour the sauce over the chicken and artichokes before serving.
Notes
Do not overcrowd the pan to ensure crispy skin. Marinate chicken for at least 20 minutes for best flavor. Let chicken rest 5 minutes after cooking to lock in juices. If chicken skin starts to burn, reduce heat slightly. For a low-carb option, serve with steamed greens or cauliflower rice. Baking alternative: bake marinated chicken and artichokes at 400°F (200°C) for 30-35 minutes.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 5
- Fiber: 2
- Protein: 30
Keywords: lemon herb chicken, chicken thighs, artichoke hearts, quick dinner, easy chicken recipe, weeknight meal, gluten-free, dairy-free