Baked Chicken with Artichokes and Lemon
Crispy skin, juicy and tender meat. Add in the marinated artichokes and lemon and you've got an easy and delicious weeknight meal!
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.