I like to plan a week’s worth of meals during the weekend, so I can go shopping on Saturday or Sunday (I like to do this, but it doesn't always happen). I then have everything ready to cook when I get home during the week, and I don't have to stop at the store. When I can plan like this, weeknight meals seem so much easier.
I am always looking for inspiration, so we don't have tacos and spaghetti every week. I picked up Fine Cooking’s Make It Tonight magazine. (With all of the cookbooks and magazines I already have, it feels a little obsessive to bring home yet another cooking magazine, but I did it anyway. I think it might be a sickness, but I’ll have to work that out later.) One of the recipes in Make It Tonight that caught my eye was the Roasted Chicken Thighs with Potatoes, Artichokes and Lemon. I love artichokes, and you already know how I feel about lemon, so this recipe looked great.
I can’t believe how easy this recipe was to put together. It took about 45 minutes total time to cook, but I could leave it for most of that time to get some things on my to-do list accomplished. I loved this whole dish. My husband and daughter didn’t like the vinaigrette on top of the artichokes, but they didn’t mind it on the rest of the dish. I thought the vinaigrette finished off the dish nicely.
Roasted Chicken Thighs with Potatoes, Artichokes and Lemon
¼ plus 3 Tablespoons extra-virgin olive oil; more for the baking sheet
4 to 6 bone-in, skin-on chicken thighs
1 package frozen artichoke hearts, 10 ounce
1 pound small potatoes, such as fingerling or baby Yukon Gold, those over 2 inches cut in half
4 small sprigs of thyme
Flat-Leaf parsley for garnish
Preheat over 450°. Lightly oil a heavy duty rimmed baking sheet. Put the chicken on the baking sheet and season with salt and pepper. Leave plenty of room between the chicken thighs. Bake for 15 minutes. Meanwhile, rinse the artichokes in a colander to partially thaw, and drain. Thinly slice half the lemon and juice the other half. Place 4 teaspoons of the lemon juice in a small bowl, whisk in the 3 tablespoons of olive oil, and season with salt and pepper. Combine the artichokes, potatoes, lemon, thyme and the ¼ cup of olive in a large bowl. Mix to coat the ingredients. Add 1 tsp of salt and a few grinds of pepper. After the chicken has cooked for 15 minutes, remove it from the oven and add the artichoke mixture. Spread the mixture out on the baking sheet keeping the lemon slices toward the middle, so they don’t burn. Continue roasting for another 30 to 40 minutes, or until the chicken is cooked through and the potatoes are tender. Divide the chicken and the vegetables on plates and drizzle with the lemon vinaigrette, and sprinkle with parsley. Serves 4 to 6.