One-Pan Chicken and Artichokes

I get asked a lot, what are my favorite types of recipes? Do I love to bake, do I love to cook? Well here is the answer: I love to bake, that was my first love as a kid, but creating recipes like this is what makes me truly excited. Recipes that are healthy, involve minimal clean up and come together in about 30 minutes. I have mentioned this before but I think about my sister a lot when I am developing these kinds of recipes. Will a mother of 2 be able to do this while wrangling those kiddos and managing a hangry husband? Yes, then it will pass the test! 

This recipe was actually inspired by a friend's sister. She adapted this recipe and I love the adaption so much that I came up with my own. 

Couple notes on the recipe: 

First you could use canned artichokes for this, however I would put them in halfway through the baking. If you put them in there the whole time they will get mushy and over cooked. 

Also you could swap out the artichokes for baby potatoes which would be delicious because they would soak up all that yummy brainsing liquid. 

Lastly, I am using chicken broth as the braising liquid in this recipe but you could also use white wine or a combination of white wine and chicken broth. Whatever you have in your fridge. 

One Pan Chicken and Artichokes 

  • 4 to 6 (about 1 1/2- 2 lbs.) bone in, skin on chicken thighs 
  • salt and pepper 
  • 2 Tbs. olive oil 
  • 1 onion, thinly sliced 
  • 2 to 4 artichokes (depending on their size) cleaned, cut in half and choke removed 
  • 1 cup chicken broth (or white wine  or combination)
  • 1 lemon, thinly sliced

Pre-heat oven to 400°F. 

Sprinkle salt and pepper over chicken thighs. 

Warm olive oil in a 10" to 12" cast iron skillet over medium heat. Place the chicken skin side down and brown until crispy, about 5 to 7 minutes. Remove the chicken and carefully pour off chicken fat.  Scatter onions in the pan. Place the artichokes cut side down in the pan then return the chicken skin side up. Carefully pour the chicken broth into the pan then scatter the lemon slices on top. 

Bake chicken thighs for 20 minutes or until a meat thermometer registers 165°F. (Depending on the size of the artichokes you may have to flip them mid-way through cooking - I had to flip mine because they were so thick) 

Remove from the oven and let chicken rest in braising liquid for 10 minutes before serving. 

Serves 4 to 6.