Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F and line a large-rimmed baking sheet with parchment paper or silicone liner.
- In a large bowl whisk together French dressing, fresh thyme leaves, lemon zest, black pepper and kosher salt.
- Add the chicken, toss, shake off any additional dressing (you want it to just coat the chicken not be dripping from the chicken) and add to your prepared sheet pan.
- In the same bowl with the dressing add the potatoes and artichokes. Toss to combine and add the potatoes and artichokes to the pan, surrounding the chicken.
- Bake for about 40 minutes, remove, scatter on the tomatoes and add back to the oven and cook for about 10 minutes longer or just until the tomatoes are just beginning to burst.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Freezing: You can freeze leftovers for up to 3 months. Just make sure to thaw them overnight in the refrigerator before reheating.
- Pairing: These chicken thighs go wonderfully with a fresh green salad or steamed vegetables to balance the meal.
- Cooking Technique: For extra crispy skin, you can broil the chicken for the last few minutes of cooking, watching closely to prevent burning.
- Serving Variations: Try serving the chicken thighs with a drizzle of balsamic glaze for a gourmet touch.
- Meal Prep: This dish is perfect for meal prep! You can prepare the ingredients ahead of time and bake when ready.