Oh, friends, let me tell you about this recipe! It all started on one of those ridiculously busy Tuesdays. You know the kind – where dinner feels like an impossible mountain to climb. I was staring into the fridge, half-heartedly pulling things out, when the idea for a super simple roasted chicken and potatoes popped into my head. On a whim, I tossed in some jarred artichoke hearts I had lingering, hoping for the best. Well, let me tell you, those little artichokes soaked up all that lemony, herby goodness and became an instant family obsession!
This Sunshine Lemon Roasted Chicken & Potatoes with Artichoke Hearts has since become a true rockstar in my kitchen. If you’re hunting for a meal that’s bursting with bright, Mediterranean-inspired flavors, is almost laughably easy to clean up (hello, one pan!), and is pretty much guaranteed to get rave reviews from everyone at the table, then you’ve absolutely got to stick around for this one.
Why You’ll Fall in Love with This Recipe
I could sing its praises all day, but here’s why I think this dish will become a favorite for you too:
- One-Pan Wonder: Seriously, the cleanup is a dream. Everything roasts together on a single baking sheet, meaning fewer dishes and more time for you to, well, not do dishes!
- Sunshine on a Plate: The combination of zesty lemon (we use both zest and juice for max impact!), aromatic herbs like oregano and thyme, and savory chicken is just an explosion of fresh, vibrant flavor. It really does taste like sunshine!
- Effortlessly Impressive: This dish looks and tastes like you spent hours on it, but it’s surprisingly simple to throw together. It’s my secret weapon for busy weeknights when I still want something a bit special, but it’s also fantastic for a casual weekend dinner with friends.
What You’ll Need (The Ingredient Lineup!)
Here’s your shopping list. Don’t worry, it’s all pretty straightforward stuff!
- Bone-in, skin-on chicken thighs: About 1.75 lbs. These are my go-to for this dish – they stay so juicy and the skin gets wonderfully crispy!
- Russet potatoes: Around 1 lb, peeled and cut into 1-inch wedges. Feel free to swap for Yukon Golds or red potatoes if that’s what you have on hand.
- A medium yellow onion: Peeled and cut into eighths.
- Canned artichoke hearts: 1/3 cup, drained and quartered. These little guys are flavor sponges – trust me!
- Extra virgin olive oil: 2.5 Tablespoons for that lovely richness.
- Fresh lemon juice & zest: You’ll want 2 Tablespoons of juice and 4 teaspoons of zest (from about 2-3 lemons). That double hit of lemon is key!
- Garlic: 3 cloves, finely minced. Because, garlic.
- Italian seasoning: 2 teaspoons.
- Dried thyme: 3/4 teaspoon.
- Dried oregano: 1/2 teaspoon. Using dried herbs in the marinade is perfectly fine and they pack a real punch.
- Sweet paprika: 1/3 teaspoon for color and a touch of sweetness.
- Crushed red pepper flakes: Just 1/8 teaspoon, and totally optional, but it adds a tiny, pleasant warmth.
- A small lemon, thinly sliced: This is for topping the chicken towards the end of roasting – it looks so pretty!
- Kosher salt and freshly ground black pepper: To taste, of course.
- Fresh parsley: About 2 Tablespoons, chopped, for that final sprinkle of freshness. It really brightens everything up!
Equipment You’ll Grab:
- Large mixing bowl
- Large rimmed baking sheet (something like 13×18 inches works well)
- Parchment paper
- Aluminum foil
- Small whisk
- Measuring cups and spoons
- Sharp knife and cutting board
- A meat thermometer is always a good idea for chicken!
Let’s Get Cooking! Step-by-Step to Deliciousness
Alright, ready to make some magic? Here’s how we do it:
- Oven On, Pan Ready! First things first, get your oven rack in the middle position and preheat it to 420°F (215°C). Line your big baking sheet with parchment paper – future you will thank you for the easy cleanup!
- Whisk Up That Zingy Marinade: In a small bowl, grab your whisk and combine the olive oil, fresh lemon juice, lemon zest, minced garlic, Italian seasoning, dried thyme, dried oregano, paprika, and those optional crushed red pepper flakes. Give it a good whisk until it’s all friends.
- Time to Mingle: In your large mixing bowl, add the chicken thighs, those potato wedges, the onion eighths, and the quartered artichoke hearts. Pour that gorgeous marinade all over everything. Now, season generously with Kosher salt and freshly ground black pepper. Don’t be shy! Use your hands (clean ones, of course!) or a big spoon to toss it all together. You want every nook and cranny to be coated in that deliciousness.
- Arrange and Shine: Carefully transfer all that coated goodness to your parchment-lined baking sheet. Try to get it in a single layer so everything roasts nicely instead of steaming. Make sure those chicken thighs are skin-side up – that’s the secret to crispy skin! If you’re feeling it, a tiny extra sprinkle of salt and pepper on top never hurt anyone.
- First Bake – Under Wraps: Cover the baking sheet tightly with aluminum foil. Pop it into your preheated oven and let it bake for 35 minutes. This first covered bake helps everything cook through evenly and keeps the chicken super moist.
- Second Bake – The Crisping Act! Carefully take the baking sheet out of the oven and remove that foil (watch out for steam!). Give the potatoes a gentle stir. See all those yummy pan juices? Spoon some of them over the chicken pieces – mmm! Now, arrange those thin lemon slices right on top of the chicken. Back into the oven it goes, uncovered this time, for another 20-25 minutes. You’re looking for the chicken to be cooked through (a meat thermometer should read 165°F or 74°C in the thickest part, avoiding bone), the skin to be beautifully golden and crispy, and the potatoes to be tender and just starting to get those lovely caramelized edges.
- Rest Up, Buttercup! Once it’s all roasted to perfection, pull the baking sheet from the oven. Now, this is important: let the chicken and veggies rest on the pan for 5-10 minutes before you dive in. This little rest lets the juices in the chicken redistribute, making it even more tender and flavorful. Finally, sprinkle generously with that chopped fresh parsley.
My Top Tips & Tricks
A few little pointers to make this recipe even smoother:
- Chicken Swaps: If thighs aren’t your thing, bone-in, skin-on chicken drumsticks work great too! The cooking time should be pretty similar, but always use that meat thermometer to be sure.
- Potato Power: As I mentioned, Yukon Golds or red potatoes are also delicious here. Just cut them into similar 1-inch pieces. If you’re using baby potatoes, you can often skip the peeling (yay!) and just halve them or leave them whole if they’re small.
- Seasoning is Your Friend: I know I sound like a broken record, but properly seasoning with salt and pepper really makes all those lemon and herb flavors pop. Taste and adjust as you go!
- Don’t Crowd the Pan! This is a big one for any sheet pan meal. If you overcrowd the pan, your ingredients will steam instead of roast, and you won’t get those lovely crispy bits. Use a large enough baking sheet, or two if necessary.
- Storing Leftovers: If you happen to have any leftovers (it’s rare in my house!), they keep beautifully. Store them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at around 350°F until warmed through, or in the microwave.
Perfect Pairings & Serving Ideas
This dish is honestly a complete meal all by itself, which is another reason I love it. But, if you’re looking to jazz it up or stretch it further:
- A simple green salad with a light vinaigrette is always a fresh and lovely accompaniment.
- Steamed asparagus or green beans would also be delicious on the side.
- And please, oh please, have some crusty bread on hand! You will want it to mop up every last bit of those incredible pan juices. It’s non-negotiable in my book!
- For drinks, a crisp white wine like a Sauvignon Blanc or Pinot Grigio is a perfect match. A light-bodied red could also work if that’s more your style.
This is my go-to for a cozy Sunday dinner, a quick weeknight fix when I want something that feels a bit fancy, or even when we have friends over for a relaxed get-together. It just works!
Sunshine Lemon Roasted Chicken & Potatoes with Artichoke Hearts (Easy One-Pan)
This vibrant one-pan meal delivers incredibly flavorful, juicy chicken thighs and perfectly tender roasted potatoes, all brightened with a zesty lemon-herb marinade and the delightful addition of artichoke hearts. It's an easy and impressive dish, perfect for a weeknight dinner or casual entertaining, bringing a touch of Mediterranean sunshine to your table.
Equipment
- Equipment Needed
- Large mixing bowl
- Large rimmed baking sheet (approximately 13x18 inches)
- Parchment paper
- Aluminum foil
- Small whisk
- Measuring cups and spoons
- Sharp knife and cutting board
- Meat thermometer (recommended)
Ingredients
Main Components:
- 1.75 lbs approx. 800g bone-in, skin-on chicken thighs
- 1 lb approx. 450g Russet potatoes, peeled, halved, and cut into 1-inch wedges
- 1 medium yellow onion peeled and cut into eighths
- 1/3 cup approx. 50g canned artichoke hearts, drained and quartered
Marinade & Seasonings:
- 2.5 Tbsp 37.5 ml extra virgin olive oil
- 2 Tbsp 30 ml fresh lemon juice
- 4 tsp lemon zest from approx. 2-3 lemons
- 3 cloves garlic finely minced
- 2 tsp Italian seasoning
- 3/4 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 tsp sweet paprika
- 1/8 tsp crushed red pepper flakes optional, for a hint of spice
For Roasting & Finishing:
- 1 small lemon thinly sliced
- Kosher salt to taste
- Freshly ground black pepper to taste
Garnish:
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat and Prep: Adjust your oven rack to the middle position and preheat to 420°F (215°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Create the Marinade: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, Italian seasoning, dried thyme, dried oregano, paprika, and crushed red pepper flakes (if using).
- Combine and Coat Ingredients: Place the chicken thighs, potato wedges, onion eighths, and quartered artichoke hearts into a large mixing bowl. Pour the prepared herb marinade over them. Season generously with Kosher salt and freshly ground black pepper. Use your hands or a large spoon to toss everything thoroughly, ensuring all pieces are evenly coated.
- Arrange on Baking Sheet: Transfer the coated chicken and vegetables to the parchment-lined baking sheet, spreading them in a single layer for even roasting. Ensure the chicken thighs are positioned skin-side up for optimal crisping. For an extra flavor boost, you may lightly sprinkle a bit more salt and pepper over everything once arranged.
- Initial Roast (Covered): Cover the baking sheet tightly with aluminum foil. Bake in the preheated oven for 35 minutes. This covered cooking time helps the chicken and potatoes cook through evenly and retain moisture.
- Final Roast (Uncovered): Carefully remove the baking sheet from the oven and discard the aluminum foil. Gently stir the potatoes. Spoon some of the flavorful pan juices over the chicken pieces. Arrange the thin lemon slices on top of the chicken. Return the baking sheet to the oven, uncovered. Continue to roast for another 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature reaches 165°F or 74°C in the thickest part of the thigh, avoiding the bone), the chicken skin is golden brown and crispy, and the potatoes are tender and lightly caramelized.
- Rest and Serve: Once cooked, remove the baking sheet from the oven. Allow the chicken and vegetables to rest on the pan for 5-10 minutes. This allows the juices in the chicken to redistribute, ensuring a more tender and flavorful result. Garnish generously with freshly chopped parsley just before serving.
Notes
Tips for Success
(Per serving, based on 4 servings. Values are approximate and can vary based on specific ingredients and preparation.)
- Chicken Choice: Bone-in, skin-on chicken drumsticks can be substituted for thighs. Cooking time will be similar, but always verify doneness with a meat thermometer.
- Potato Variety: Yukon Gold or red potatoes also work beautifully in this recipe. Cut them into uniform 1-inch pieces. If using baby potatoes, peeling is optional, and they can be left whole or halved.
- Season Generously: Salt and pepper are crucial for bringing out all the bright lemon and herb notes. Don't be shy when seasoning at the coating stage and consider a final light sprinkle on the pan.
- Serving Suggestions: This dish is a complete meal on its own but pairs wonderfully with a simple green salad, steamed asparagus, or crusty bread to soak up the delicious pan juices.
(Per serving, based on 4 servings. Values are approximate and can vary based on specific ingredients and preparation.)
- Calories: 435 kcal
- Protein: 26.8 g
- Fat: 24.7 g
- Carbohydrates: 27.6 g
- Fiber: 4.2 g
- Sugar: 3.4 g
Give It a Go – You Won’t Regret It!
Seriously, friends, this Sunshine Lemon Roasted Chicken & Potatoes has become such a beloved staple in our home, and I just have a feeling it’s going to be a huge hit in yours too. It’s everything you want in a meal – easy, packed with flavor, and oh-so-satisfying.
So go on, give it a try this week! And if you do, I’d absolutely love to hear how it turns out. Snap a photo and tag me if you share it online – seeing your kitchen creations truly makes my day! Happy cooking!
