Hello darlings,
I have a super easy weeknight dinner recipe for you here! One of my favorite things is the crispy skin you get when baking bone-in, skin-on chicken. It’s lightly browned, it’s crispy and it’s flavorful. The only thing that makes that better is when the meat on the inside is juicy and tender. Some people say they have a hard time baking their chicken so it’s not dry. Well, I’m gonna share my tips and give step by step instructions on how to get that skin crispy and meat juicy.
The main thing to remember is that basting your chicken while it’s baking is vital to getting the skin browned and crispy. It also helps keep the meat tender. I baste my chicken twice throughout the baking process. Here’s how to make baked chicken with artichokes and lemon.
Baked Chicken with Artichokes and Lemon
Ingredients
- 4 bone-in, skin-on chicken thighs can use other pieces as well
- 1 jar of grilled, marinated artichoke hearts can find at Trader Joe's and Whole Foods
- 1 lemon, sliced
- 4-6 whole garlic cloves peeled
- 1 sprig rosemary
- 5-6 sage leaves
- 1/2 tsp each of salt and pepper
Instructions
- Preheat oven to 425 degrees. Pat your chicken dry with a paper towel and cut off any excess skin. Sprinkle the tops with salt and pepper and place in a cast iron skillet or baking dish.
- Pour the whole jar of artichokes, oil included, on top of the chicken pieces. Then spread the lemon slices, garlic cloves and sage leaves on top. Top it with a sprig of rosemary.
- Bake for 1 hour or until internal temperature reads 165 F and the skin is crispy. Basting every 20-25 minutes.
It takes about and hour and 15 minutes total but that’s all baking time. So, super easy! You can pop it in the oven and then go tackle some of the other tasks you have on your list. Is it just me or is the list never-ending? haha Gotta love it!
Xx
Tessa
