Roasted Chicken Thighs with Artichokes & Lemon

Once upon a time during a delicious trip to Rome, I discovered the classic dish of ‘Carciofi alla Romana’, or Roman Style Braised Artichokes. 

Artichokes are basically a sacred food to Romans, especially in the spring time as they first come into season. The resulting dish is melt-in-your-mouth tender, with a super creamy essence unexpected from an thistlely choke.

Anyhow, when looking for a new take on classic roast chicken (endless options), I turned to the Roman Carciofi for inspiration. Perfect for both a Sunday dinner or weeknight meal, this simple pairing is incredible—savory rich chicken thighs topped with the creamy brightness of the artichokes; Belissima!

ROASTED CHICKEN THIGHS with LEMON & ARTICHOKES 

Ingredients:

·       6 bone in, skin on chicken thighs

·       ½ c. olive oil, more as needed

·       2 lemons, for juice & zest

·       3 cloves garlic, minced

·       1/4 c. dry white wine

·       2 cans quartered artichokes

·       kosher salt & pepper to taste

·       ¼ tsp. honey, more as needed to taste 

1. In a large bowl, whisk together ¼ c. olive oil, juice from 1 lemon, 1 clove of minced garlic, the juice from 1 can of artichokes, and 1 tsp. kosher salt. Toss the chicken thighs in the marinade, and allow to rest for 30 minutes - 1 hour. 

2. Preheat the oven to 375° F. Roast chicken, skin side down, in a lightly oiled roasting pan for 20-25 minutes. Flip and roast 10 more minutes. If skin is not yet crisp, brush with oil and broil for 2-3 minutes. (internal temperature of chicken should reach 165 degrees F).

3. While the chicken roasts, combine ¼ c. olive oil, juice from the second lemon, juice from second can of artichokes, remaining 2 cloves garlic, white wine, 1 tsp. kosher salt, ¼ tsp. pepper, and honey in a sauce pan. Add the quartered artichokes, and simmer covered for 15-20 minutes. Taste, and add more honey, salt, and pepper as desired for taste. Pour over the roasted chicken thighs, and serve.