One-Pan Baked Chicken with Artichoke Hearts

Name: One-Pan Baked Chicken with Artichoke Hearts
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1/4 cup olive oil; 1.5 lbs fingerling potatoes; 1 tbsp crushed garlic; 1/2 cup fresh parsley, chopped, divided; 3 lbs bone-in, skin-on chicken thighs; 1 (12 oz) jar marinated artichoke hearts, with oil; 1 small onion, chopped; 2 tbsp butter; 1 cup chicken broth; 1 cup peas, frozen or canned; salt, to taste; 1 lemon, sliced

This one-pan baked chicken combines bone-in chicken thighs, fingerling potatoes, and marinated artichoke hearts with garlic, lemon, and fresh herbs for a simple, flavorful Italian-American dinner that cooks entirely in the oven.

🌍Italian-American 🏷️One-pan meal 🏷️Baked chicken 🏷️Chicken thighs 🏷️Artichoke hearts Fingerling potatoes

🏷️

🏷️Lemon chicken

-0:00

antoinetteitaliankitchenonTikTok

Total

1h 15m

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by antoinetteitaliankitchen

-0:00

antoinetteitaliankitchenonTikTok

Ingredients

1/4 cup olive oil
1.5 lbs fingerling potatoes
1 tbsp crushed garlic
1/2 cup fresh parsley, chopped, divided
3 lbs bone-in, skin-on chicken thighs
1 (12 oz) jar marinated artichoke hearts, with oil
1 small onion, chopped
2 tbsp butter
1 cup chicken broth
1 cup peas, frozen or cannedoptional
salt, to taste
1 lemon, sliced

12 Ingredients

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Instructions

1
Preheat your oven to 350°F (175°C).
2
Pour olive oil into the bottom of a large baking dish.
3
Add the fingerling potatoes to the dish.
4
Sprinkle the crushed garlic and about half of the chopped parsley over the potatoes.
5
Arrange the chicken thighs on top of the potatoes.
6
Pour the marinated artichoke hearts, including the oil from the jar, over the chicken.
7
Add the chopped onion, the remaining parsley, and dot with butter.
8
Pour the chicken broth over everything in the pan.
9
Add the peas, if using.
10
Season lightly with salt, keeping in mind the broth is already salted.
11
Arrange the lemon slices on top of the dish.
12
Bake for 1 hour at 350°F.

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Tips & Notes

Pro tips

Pat chicken thighs dry before roasting to ensure the skin crisps properly and turns golden.
Don't skip the marinated artichoke oil—pour it into the pan with the artichokes to build flavor in the sauce.
Arrange potatoes and chicken so they make contact with the pan bottom; this helps them brown and cook evenly.
Add frozen peas in the last 5 minutes of baking so they stay tender and bright green, not mushy.

Substitutions

Bone-in chicken breasts → bone-in chicken thighs (adjust cooking time down by 10–15 minutes)
Fingerling potatoes → baby gold potatoes or quartered regular potatoes (cut to 1.5-inch pieces)
Fresh parsley → fresh basil or oregano (use same amount)
Frozen peas → fresh peas or diced zucchini (add in last 5 minutes)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay moister and more flavorful. If using breasts, reduce baking time by 10–15 minutes and check doneness at 160°F (71°C) instead of 165°F (74°C).