There's really no trick to recipes like this: Using moist, flavorful chicken thighs and good marinated artichoke hearts will result in a simple but memorable single-pan dish.
Recipe information
Total Time
20 min
Ingredients
8 skinless boneless chicken thighs (2 1/2 pounds)
12 ounces bottled marinated artichoke hearts, drained and quartered if whole
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped parsley
2 to 3 tablespoons grated parmesan
Preparation
Step 1
Preheat broiler.
Step 2
Toss chicken and artichokes with 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then broil on rack of a broiler pan 3 inches from heat, turning chicken once (do not turn artichokes), until lightly browned and cooked through, about 10 minutes.
Step 3
Transfer chicken and artichokes to a platter and stir remaining tablespoon oil into chicken juices in bottom of broiler pan. Pour juices over chicken and sprinkle with parsley and cheese.
