I am a big fan of chicken thighs. As far as cuts of meat go, they are among the least expensive and frequently go on sale at my local grocery store. Every time they do, I pick up a package to throw in the freezer. I know I can whip them up into a delicious dinner anytime! There are plenty of recipes on my blog that use chicken thighs and for good reason; they’re inexpensive and are more flavorful and moist than chicken breast. Since I want you to have plenty of easy chicken recipes that are also friendly to your wallet, these lemon artichoke chicken thighs are here for you.
For this recipe, I busted out my trusty cast iron skillet. Ever since I started baking sourdough bread about a month ago, I am leaning more and more on my cast iron cookware. I love my new Lodge dutch oven, and this Lodge skillet has been part of our family since it was on our wedding registry. We’re talking about getting new pots and pans soon but our cast iron? It’ll last forever.
Lemon and artichoke is such a great flavor combination, and the lemon flavor really comes through in these chicken thighs. A quick sear in the skillet and then a transfer to the oven means that dinner is ready quickly. I love serving these chicken thighs over rice to spoon the juices over and a roasted green vegetable like broccoli or green beans for a perfect dinner. Just look at that juicy goodness in this picture! I can’t get over how delicious and flavorful these lemon artichoke chicken thighs are. You will love them!
- 2 tbsp. olive oil
- 6-8 chicken thighs (bone-in, skin-on)
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 lemons
- 1 can artichoke hearts, drained
- Fresh chives for topping, optional
- Preheat oven to 425 degrees Fahrenheit.
- Heat olive oil in an oven-safe skillet.
- Season chicken thighs on both sides with salt, pepper, onion powder, and garlic powder.
- Zest one of the lemons and rub it into the chicken thighs as well.
- Sear chicken thighs on both sides until golden brown, about 5 minutes per side.
- Place chicken thighs skin side up in the skillet. Squeeze the juice of the lemon you zested onto the chicken. Take the second lemon and cut it into wedges and place around the chicken in the skillet.
- Place the skillet in the oven and bake for 40-45 minutes until the internal temperature of the chicken thighs reaches 165 degrees Fahrenheit. With 5 minutes remaining, add the artichoke hearts around the chicken thighs.
- Serve immediately. Enjoy!
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[…] a lot of moisture and there are so many ways to make them. One of my favorites is this recipe for lemon artichoke chicken thighs, and this recipe for skillet chicken with mushrooms and rice is too. It couldn’t be easier to […]