Chicken Thighs Roasted With Artichoke

Sometimes I write these articles about my own take on  previous recipes with new twists, additions, or a combination of many recipes.  Sometimes these are exactly what I make for dinner based on what I have.  I went to the grocery store last night and got Marinated Artichoke Hearts, which is the first time I’ve EVER bought an artichoke of any kind other than a spinach dip.  The marinated ones have a great Italian dressing flavor with a melt in your mouth texture with herbs and spices.  They’re tangy and add a little sweet bitterness to the meat.


  • 1 Package Skinless Boneless Chicken Thighs (about a pound)
  • 1 medium sized container of Marinaded Artichoke Hearts (California Style)
  • 4 or 5 small mini-bell peppers
  • 6-7 White button mushrooms
  • 1 tsp salt per thigh
  • 1 tsp Black Pepper per thigh
  • 1 tsp Onion Powder per thigh
  • 1 tsp Paprika per thigh
  • 2 small slices of Lemon, nothing crazy


  • Cut some of the fat off the chicken thighs and open them up, since they were deboned they should be able to lay out almost entirely flat
  • Lay the chicken in a bowl or freezer ziplock bag
  • Pour most all the marinating oil from the artichokes on the Chickens
  • Shake it up so they’re all covered
  • Let sit for 30 minutes
  • Preheat oven to 350
  • Clean Mushrooms and Bell Peppers
  • Remove the stem of the mushroom and chop it into quarters
  • Cut the Bell Peppers in Half vertical style, lengthwise
  • Slice down the bell peppers into ribbons
  • Grab 5-7 artichoke hearts, chop those roughly
  • Use a small baking dish (I cooked it in a toaster oven)
  • Add the vegetables and stir them around so the oils from the artichokes get on the peppers and mushrooms.
  • Make sure the vegetables are evenly layered, then lay the chicken out over the veggies
  • Salt, pepper, onion powder, and paprika your meat
  • Now is when patience comes in, it’ll be about an hour to cook until your meat reaches 175 degrees.  If the top starts looking dry just cover the whole top in foil**
  • Pull it out and let it sit for 5 minutes to both cool down and redistribute the juices
  • When you open it up, there’s going to be, almost, a chicken broth in the bottom

Grab a bowl, pick up a piece of chicken (which you may notice has the vegetables cooked into the bottom of the meat) and put it in the bowl.  Top with a scoop of the vegetables and spoonful or 2 of the broth.  Squeeze a slice of lemmon over the bowl and garnish with another slice.  Orange would probably be good too!

I was really surprised by the mixture of the vinegar from the artichokes and the sweet acidity of the lemon citrus.  The mushrooms and peppers help mellow out the acidity while the hearts themselves marry the dish together.


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