Description
A comforting dish of succulent chicken thighs and tender red-skinned potatoes smothered in a rich garlic and herb-infused broth.
Ingredients
Scale
- 3 tablespoons olive oil
- 4 chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 pounds small red-skinned potatoes, halved
- 4 large garlic cloves, minced
- 1 1/2 cups chicken broth
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 8 ounces frozen artichoke hearts (or 1 cup thawed lima beans)
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 450°F.
- In a large ovenproof pot, heat olive oil over high heat until shimmering.
- Season chicken with salt and pepper, then brown for about 10 minutes, skin-side down.
- Set the chicken aside.
- In the same pot, cook halved potatoes until golden (about 10 minutes).
- Add minced garlic and cook for 1 minute.
- Pour in chicken broth and deglaze the pot.
- Stir in oregano and thyme, then return chicken to the pot and bring to a boil.
- Cover and bake for 20 minutes until chicken is cooked through.
- Remove chicken and potatoes.
- Add artichokes to the pot and simmer for 4 minutes.
- Reduce heat and stir in butter.
- Pour sauce over chicken and potatoes and serve warm.
Notes
For crispy chicken skin, broil for an additional 2-3 minutes after baking if needed. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg