LEMON, CAPER, AND ARTICHOKE CHICKEN THIGHS

I’m always inspired by my friend Miranda’s dinners. I was looking for a dish I could spend very little time prepping, but would feel really comforting and home-y (is this even a meal description? I’m going with it.) My other criteria were that it needed to use lemon, because I just love the brightness that lemon zest and juice add to a dish, and be a one-dish meal (I refuse to do more dishes).

This dish creates a sauce at the bottom of the skillet that is so good over rice or pasta or roasted potatoes or, my favorite, soaked up by fresh sourdough bread.

[Makes 4 thighs]

Prep time: 5 minutes

Bake time: 50 minutes

INGREDIENTS

4 bone-in, skin-on chicken thighs

12 ounce package frozen artichoke hearts (about 3 cups)
3 garlic cloves, chopped

2 tbsp olive oil
2 tbsp capers (or chopped green olives)

1tsp Dijon mustard

1/4 tsp dried thyme

Zest and juice from one lemon

Salt and pepper

HOW TO

Pre-heat oven to 425 F.

Spread artichoke hearts evenly in a 12-inch cast iron (or other oven-proof) skillet. 

Mix garlic, olive oil, capers (or olives), mustard, thyme, lemon zest and juice together in a small dish. Pour mixture over artichoke hearts. Sprinkle salt and pepper over the top. Place chicken thighs on top of artichoke hearts, sprinkle with salt and pepper, and bake until internal temperature of chicken is 165ºF and skin is browned and crispy, about 50 minutes.