Taken and varied slightly from For the Love of Cooking
- 3 tbsp olive oil (divided)
- 5 boneless, skinless chicken thighs, trimmed of any fat
- Salt and pepper, to taste
- Dried basil, to taste
- 2 cans artichoke hearts, drained and sliced in half
- 6 Yukon Gold potatoes, sliced lengthwise
- 3 cloves of garlic, minced
- 3 lemons
- 2 tbsp chicken broth
- 1 tbsp fresh parsley, chopped (garnish)
- paprika (garnish)
Preheat the oven to 400 degrees.
Heat a pot of water till boiling. Add potatoes to par cook for 6-7 minutes. Remove from heat and drain. Add the garlic, lemon zest (from one lemon), lemon slices (from second lemon), artichoke hearts and 1 tablespoon of olive oil. Season with salt and pepper to taste, set aside.
Season the trimmed chicken thighs with salt, pepper and basil to taste. Heat 1 tablespoon of olive oil in an skillet over medium high heat. Once VERY HOT add the chicken thighs and cook until golden brown. Turn the chicken over and cook until golden brown and juices run clear.
Remove chicken from pan and place in baking dish. Add the potato and artichoke heart mixture. Place in the oven and roast for 15 minutes.
Meanwhile, mix 1 tablespoon of olive oil, juice of (third) lemon and 2 tablespoons of chicken broth in a bowl. Season with basil, salt and pepper to taste.
Remove from oven and pour the lemon juice mixture over the top of everything. Let the chicken rest for 3-4 minutes before cutting. Lightly sprinkle with paprika and parsley as garnish.
To get a caramelized look to the food, turn on broiler for just a minute or two near the end of cook time.