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.
Rosemary Baked Chicken Thighs with Roasted Potatoes and Artichokes
Equipment
Ingredients
Chicken and Vegetables
Salad and Dressing
Instructions