Roast Chicken Thighs with Potatoes and Artichokes - Colavita Recipes
A simple green salad is all you need to round out this roast chicken thighs with potatoes and artichokes dinner.
Ingredients
- 1/4 cup plus 3 tbsp Colavita Extra Virgin Olive Oil, more for the baking sheet
- 4 large bone-in, skin-on chicken thighs, trimmed of excess skin and fat
- Kosher salt and freshly ground black pepper
- 10 to 12 oz. package frozen artichoke hearts, preferably Trader Joe's brand
- 1 lemon
- 1 lb. small potatoes, such as fingerling or baby Yukon golds, those over 2 inches cut in half
- 4 small sprigs fresh thyme
- Chopped fresh flat-leaf parsley for garnish (optional)
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