ROASTED CHICKEN THIGHS WITH POTATOES, ARTICHOKES AND LEMON
Make and share this Roasted Chicken Thighs With Potatoes, Artichokes and Lemon recipe from Food.com.
Provided by run for your life
Categories One Dish Meal
Time 1h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450.
- Lightly oil a heavy-duty rimmed baking sheet.
- Put the chicken thighs on the baking sheet with plenty of room in between them. Season well with salt and pepper and roast in the hot oven for 15 minutes.
- Meanwhile, remove the artichokes from their package and rinse them in a colander under warm water to separate them and to begin to thaw them (it's fine if they're still partially frozen when you roast them.) Drain them well.
- Thinly slice half the lemon and juice the other half.
- Measure 4 tsp of the juice into a small bowl and whisk in 3 Tbsp of the olive oil. Season to taste with salt and pepper.
- Put the artichokes in a large bowl with the potatoes, thyme sprigs, lemon slices, the remaining 1/4 cup olive oil, 1 tsp salt, and a few grinds of pepper. Toss to coat well.
- When the thighs have roasted for 15 minutes, take the baking sheet out of the oven. Dump the artichokes, potatoes, and lemon slices onto the baking sheet in the empty spots surrouding the thighs. Try to distribute things more or less evenly and in a single layer so the vegetables get nicely browned. Keep the lemon slices toward the center of the pan so they don't burn.
- Continue roasting until the chicken skin is crisp, the meat cooked through, and the artichokes and potatoes are tender and browned, about 30-40 minutes.
- Divide the thigs and vegetables among four plates.
- Drizzle each serving with the lemon vinaigrette.
Nutrition Facts : Calories 427.1, Fat 28.3, SaturatedFat 6, Cholesterol 79, Sodium 123.5, Carbohydrate 24.7, Fiber 5.9, Sugar 1.7, Protein 20.2
ROASTED CHICKEN DINNER WITH POTATOES AND ARTICHOKES ON A BED OF CRISPY KALE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.
- In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.
- Position the rack on the center of the oven and preheat the oven to 350 degrees F.
- Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.
- Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.
- Divide the kale among plates and top with the chicken and vegetables.
ROASTED LEMON CHICKEN THIGHS WITH POTATOES
Roasted lemon chicken thighs with potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. It's a quick and easy meal for every day.
Provided by chpmnk42
Categories Baked Chicken Thighs
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Season chicken thighs with salt and pepper on all sides.
- Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
- Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.
Nutrition Facts : Calories 935.5 calories, Carbohydrate 24 g, Cholesterol 284.1 mg, Fat 56.5 g, Fiber 2.8 g, Protein 79.5 g, SaturatedFat 14.5 g, Sodium 266.4 mg, Sugar 0.1 g
EASY ROASTED CHICKEN THIGHS
This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple Roasted Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 6
Steps:
- In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
- Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
- Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.
CHICKEN WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
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- Preheat oven to 450°F. Grate zest from lemons to measure 1 tablespoon. Slice grated lemons into thin rounds. Set zest and slices aside. Using poultry shears, cut along each side of chicken backbone, and remove; reserve for stock, if desired. Flip chicken breast-side up; press on breastbone to flatten chicken. Tuck wing tips under; rub chicken all over with 2 tablespoons oil. Sprinkle all over with lemon zest, 1 tablespoon salt, smoked paprika, and 1 1/2 teaspoons pepper. Place chicken, skin side up, on a rimmed baking sheet lined with aluminum foil.
- Place potatoes, shallots, lemon slices, 8 rosemary sprigs, remaining 2 tablespoons oil, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon pepper in a large bowl; toss to coat. Scatter potato mixture in an even layer around chicken on baking sheet.
- Roast in preheated oven until a thermometer inserted in thickest portion of meat registers 140°F, 30 to 40 minutes. Scatter artichokes and remaining 4 rosemary sprigs around chicken. Return to oven; roast at 450°F until potatoes are tender and a thermometer inserted in thickest portion of meat registers 155°F, 5 to 10 minutes. Remove from oven; let rest 10 minutes. (Chicken temperature will continue to rise to 165°F.) Carve chicken. Toss vegetables with juices on baking sheet; serve with chicken.
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