Roasted Chicken with Artichoke Hearts and Potatoes

Pro tips

• Pat chicken dry and season generously 15 minutes before roasting to help skin crisp and brown evenly.
• Cut potatoes to similar size (roughly 1.5 inches) so they roast at the same rate as the chicken.
• Arrange chicken skin-side up and place potatoes around (not under) chicken to allow air circulation and browning.
• Add peas and artichokes in the last 10 minutes of cooking to prevent them from becoming mushy.

Substitutions

• Fingerling potatoes → baby red potatoes or 1.5-inch cubed Yukon golds (cooking time same)
• Fresh parsley → fresh basil or thyme (adjust to taste)
• Frozen peas → fresh or thawed peas (add in final 5 minutes to preserve texture)
• Lemon slices → lemon juice (2 tablespoons) drizzled over chicken and vegetables before roasting

Storage & make-ahead

Store leftovers in an airtight container up to 3 days; reheat gently at 350°F for 15–20 minutes or serve cold as a salad.

Can I use boneless chicken breast instead?

Yes, but bone-in thighs and drumsticks stay moister and more flavorful. If using breast, reduce cooking time by 10–15 minutes and monitor closely to avoid drying out.

How do I know when the chicken is done?

The internal temperature should reach 165°F at the thickest part of the thigh, and the skin should be golden and crispy.

Can I make this ahead?

Yes. Assemble and roast up to 1 day ahead, then reheat covered at 350°F for 15–20 minutes until warmed through.

What if I don't have fingerling potatoes?

Use baby red potatoes or cut larger potatoes into 1.5-inch chunks. Adjust cooking time if pieces are larger—aim for tender centers.

Is this recipe gluten-free?

Yes, all core ingredients are naturally gluten-free. Always verify labels on frozen peas and canned artichokes if you have a severe allergy.