Beautifully roasted Rosemary Chicken Thighs with potatoes and artichokes make for an elegant and comforting weeknight meal.
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This lovely roasted chicken thigh recipe couldn’t be simpler to meal prep for yourself during a busy work week.
All you have to do is toss together the ingredients in one sheet pan and let the oven do the roasting. Round it out by serving it with a fresh arugula salad with a homemade lemon vinaigrette.
Rosemary and chicken have long been the perfect flavor combination. With crispy roasted potatoes and scattered artichoke hearts, it makes it for a decadent meal you won’t be able to resist.
What are Artichoke Hearts?
- The heart of an artichoke is the meaty part in the center that is hidden below the rough leaves of the globe artichoke.
- The artichoke itself is very difficult to prep and takes quite some work to get to the edible parts, therefore, we often just buy canned or frozen artichoke hearts to keep it easy for meal prep.
- Artichoke hearts can be used in pasta dishes, added to soups, or marinated and used as a salad topping.
Recipe Ingredient and Variations:
- Chicken Thighs: We used chicken thighs because you can get a tasty crispy skin when the chicken is roasted. However, if you want to keep this meal lean, you can also use chicken breast or chicken tenderloins.
- Potato and Artichokes: This is a sheet pan recipe where we roasted the vegetables alongside the chicken thighs for minimal dishes.
- Seasonings: We kept it simple with rosemary, paprika, garlic powder, and salt.
- Olive oil: Coating your ingredients with olive oil helps give the ingredients a good crisp texture while it roasts in the oven.
- More flavor: To add more flavor, you can also use fresh herbs such as basil, green onions, minced garlic, shallots, or even the zest of a lime or lemon.
How to Make Baked Rosemary Chicken Thighs
- Preheat the oven to 400F. In a small bowl, mix together the seasonings.
- Next, cut the red baby potatoes into 1-inch cubes. Drain the artichokes if you purchased them canned. Cut them into quarters.
- Place both the chicken and vegetables on a sheet pan and sprinkle them with the seasonings and coat them with olive oil.
- Bake everything in the oven for 35 to 40 minutes until the chicken reaches an internal temperature of 165F and the skin is nice and golden brown.
Reference the recipe card below for detailed instructions.
Meal Prep Tips for Roasted Rosemary Chicken
- Diet Friendliness: To keep this recipe low carb, you can use non-starchy vegetables such as cauliflower florets, yellow squash, zucchini, or asparagus instead of the red baby potatoes.
- Artichokes: If you use frozen artichokes, you can skip the step of thawing them out because the steam arising during the cooking process can help keep the chicken moist and juicy.
- To Serve: Serve with a fresh side salad or fluffy rice pilaf.
- To store: Store it in an airtight container for up to 3 to 4 days in the refrigerator.
Frequently Asked Questions
What does artichoke hearts taste like?
After they are cooked, the texture softens and produces a flavor similar to asparagus, celery, and brussels sprouts.
Can you eat artichokes raw?
They are edible, however, most people prefer them cooked as they will have a stronger, bitter flavor. Cooking also softens the fibers and makes for an easier chew.
What are other ways to cook artichokes?
You can boil them, grill them, braise them, and also steam them.
Rosemary Baked Chicken Thighs with Roasted Potatoes and Artichokes
Equipment
Ingredients
Chicken and Vegetables
Salad and Dressing
Instructions