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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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 435 kcal

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
  • 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.
Estimated Nutritional Information
(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