Roasted Chicken Thighs with Potatoes and Artichoke Hearts – One Pan Dinner

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A super easy one-pan dinner for busy nights. What it lacks in complexity it makes up for in flavor! Roasted Chicken with creamy potatoes, savory artichokes, and a tangy sauce can be served by itself or over rice or couscous too.

TL;DR

• Heat the oven to 400
• Let a cast iron skillet heat up with the oven
• Toss chicken, potatoes, olives, and artichokes in oil, salt, and pepper
• Throw them in the heated pan
• Add in some wine, chicken stock, and lemons
• Roast for 40 minutes
• Eat.

Jump to Recipe

Another great one-pan meal is this Smoked Sausage and Veggie Bow Tie Pasta Skillet! Served piping hot with a sprinkle of parmesan cheese.

My mom had this on her list of easy weeknight dinners when I was a kid. Roast chicken is always an easy hit. And it was the perfect chance for her to sneak some artichokes into a meal. (She is an avid lover of artichokes. My father? Not so much.)

The potatoes are really stellar since they absorb all of that yummy sauce as the dish cooks. You all know how I feel about potatoes. But these, soaked in wine and chicken fat…yeah I can suffer through a plate of those.

These specific potatoes were baby Vivaldi that I found at my local farmer’s market. Vivaldi is a very common variety of potato in England, though less so in the United States. The taste and texture is very mild and creamy!

I actually use this recipe as a meal prep meal, which is why the skillet is so jam packed. I doubled the entire recipe. If you make 8 chicken thighs all smooshed together, you end up needing to cook it longer. I actually doubled the cooking time and ended up with wonderfully tender chicken thighs, just swimming in broth.

If you’re cooking a smaller meal, I’d recommend spacing out the chicken and placing the sliced potatoes and artichokes between them. Everything cooks much more quickly that way!

A word on Cast Iron.

There is no need to cook this in a cast iron skillet if you don’t have one. Though if you do, I recommend buying these!

You can just as easily make this in a casserole dish. You’ll just change the recipe by not preheating the pan. Simply place all of your ingredients into the cold dish and set it in a preheated oven.

Lately I’ve been recommending metal dishes rather than typical glass pyrex. It’s just safer. The newer pyrex dishes are much more likely to shatter with no provocation. (No, I’m not talking putting them on cold metal or cold surfaces right out of the oven.) They seem to shatter much more easily and for no reason at all. Essentially Pyrex changed their recipe and the result just isn’t as good.

If you have pre-1970s Pyrex, you’re good! Keep on using those dishes and gift them your favorite child. (Or me.) Otherwise, it might be better to stick with metal. If a cast iron isn’t in your budget, the cake pan below will work just as well!

Helpful in the Recipe (but not necessary):

Wine Pairing:

A dry white wine is your best bet here! Since I used a Grüner Veltliner in the dish, we paired it with the same Grüner on the side.

You could also try a Pinot Grigio or Albariño in the summer!

What Should I Serve with Roasted Chicken with Potatoes and Artichokes?

The sauce is delightful and can easily be served over rice, quinoa, or couscous.

A nice, light side salad would also be delicious! Try a watercress salad for something spicy. Or this Three Bean Salad for something a little heavier.