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rosemary chicken

Rosemary Baked Chicken Thighs with Roasted Potatoes and Artichokes

Crispy, Baked Chicken with Tangy Artichokes and Crispy Potatoes.
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Prep Time 5 minutes
Cook Time 1 minute
Course dinner, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

Chicken and Vegetables

  • 4 chicken thighs
  • 1 cup artichoke hearts (canned and drained)
  • 2 red baby potatoes
  • 1/4 teaspoon rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt

Salad and Dressing

  • 4 cups arugula
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juce
  • 1 tablespoon honey
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat the oven to 400F. Cut the red baby potatoes and cut them into 1-inch cubes. Drain the artichoke hearts from the can and cut the hearts into quarters. In a small bowl, mix together the rosemary, paprika, garlic powder, and salt.
  • Place the chicken, baby potatoes, and artichokes into a baking dish. Evenly sprinkle everything with the seasonings and coat them with olive oil.
  • Bake everything in the oven for about 35 to 40 minutes until the chicken reaches an internal temperature of 165F.
  • While the chicken and vegetables are baking, whisk together the lemon vinaigrette. After everything cooks, enjoy the chicken and vegetables with a side of arugula salad drizzled with the homemade lemon vinaigrette.