Crispy Mediterranean Baked Lemon Chicken Thighs Recipe With Artichokes (9 Ingredients) by Jan Mostrom

Artichokes are really easy to cook with and add a lovely dimension and flavor to recipes. This easy crispy baked chicken thighs recipes with artichokes and lemon is fantastic! All you need to do to prepare this tasty Mediterranean-inspired chicken recipe is brown up the chicken in an oven-safe pan, then brown the shallots and artichokes and make a yummy sauce. The chicken is returned to the saucepan and before being popped back into the oven to finish off.

To make this heart-healthy Mediterranean Diet recipe you will need the following ingredients from your fridge and pantry: bone-in, skin-on chicken thighs, olive oil, shallots, artichoke hearts (frozen or canned), dry white wine (optional), chicken broth, Dijon mustard, a lemon and fresh parsley. Check out the health benefits of artichokes and the health benefits or parsley.

What comes out of the oven is a delicious, tangy, crispy chicken with tender artichoke hearts and a little hint of lemon. I served this high-protein recipe for dinner over brown rice with a drizzle of sauce with the artichokes and a simple steamed broccoli as a side dish. So healthy and delicious!

Cuisine: Mediterranean / American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

• 8 bone-in, skin-on chicken thighs, trimmed
• 1 tablespoon olive oil
• 2 large shallots, thinly sliced
• 12 - 24 ounces (1 or 2 bags) frozen artichoke hearts or 14 - 28 ounces (1 or 2 cans) quartered artichoke hearts, rinsed (I used one can of artichoke hearts but I recommend two)
• 1/2 cup dry white wine (or use more broth)
• 1 cup unsalted or low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1/2 lemon, juiced
• 1/2 cup chopped fresh parsley

Here's how to make it: 

1. Heat the olive oil in an ovenproof skillet or cast iron skillet. Season the chicken on one side with salt and pepper and place four thighs gently into the skillet with the skin side down. Season the other side with salt and pepper and cook for 4 minutes per side for a total of about 8 minutes. Transfer the first four chicken thighs to a plate and repeat with the second set of thighs. If you can fit them all into one pan without crowding, do it.
   
2. Add the shallots to the skillet and cook for 2 to 3 minutes with the heat still on medium.
   
3. Add the artichokes to the shallots and stir. Cook for 7 to 8 minutes.
   
4. Add the wine to the pan and scrape all the brown bits up with a spatula. Bring the wine to a boil, reduce heat and simmer for 2 minutes.
   
5. Increase the heat back to medium and pour the cup of broth into the skillet along with the mustard. Use a whisk to combine. Add a pinch of salt and pepper and bring mixture to a boil.
   
6. Turn heat off and add chicken back into the pan. Place the pan in a preheated 350-degree F oven and bake for about 20 minutes, or until the internal temperature reaches 165 degrees F.
   
7. Serve over rice, if desired. Squeeze a bit of lemon juice over the top of each thigh and sprinkle with fresh parsley. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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