Print

Oven Roasted Chicken Thighs with Potatoes, White Beans, and Artichokes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 48 reviews

This Oven Roasted Chicken with Potatoes and White Beans is a hearty and flavorful one-pan meal perfect for a satisfying dinner. Tender bone-in, skin-on chicken thighs are roasted alongside Yukon gold potatoes, cannellini beans, artichoke hearts, and aromatic herbs, creating a delicious medley of textures and tastes. A squeeze of fresh lemon and fragrant rosemary and thyme elevate the dish, while optional Parmesan and parsley add a fresh finishing touch.

Ingredients

Beans and Vegetables

  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (14 oz) can quartered artichoke hearts, drained
  • 8 oz Yukon gold potatoes, quartered
  • 2 shallots, thinly sliced
  • 6 garlic cloves, minced

Seasonings and Liquids

  • 3/4 cup chicken broth
  • 1 large lemon, thinly sliced
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes

Chicken and Garnish

  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons extra-virgin olive oil
  • 4 to 6 sprigs fresh thyme
  • Chopped fresh parsley (optional, for garnish)
  • Freshly grated Parmesan (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 425℉ (220℃). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
  2. Combine Base Ingredients: In the prepared baking dish, combine the drained cannellini beans, quartered artichoke hearts, quartered Yukon gold potatoes, thinly sliced shallots, minced garlic, chicken broth, lemon slices, chopped rosemary, kosher salt, black pepper, and crushed red pepper flakes. Toss gently to mix the flavors.
  3. Prepare Chicken: Pat the chicken thighs dry thoroughly with paper towels to ensure crispy skin. Season both sides generously with salt and pepper.
  4. Arrange Chicken and Drizzle Oil: Nestle the chicken thighs skin side up into the pan among the vegetable and bean mixture. Drizzle the extra-virgin olive oil over the chicken thighs and rub it in so all pieces are well coated. Scatter fresh thyme sprigs over the top for added aroma.
  5. Roast Chicken: Place the baking dish in the preheated oven. Roast for 45 to 55 minutes until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74℃). Ensure the potatoes are fork-tender. For crispier skin, broil the chicken for an additional 2 minutes at the end, watching carefully to avoid burning.
  6. Rest and Garnish: Remove the dish from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley and freshly grated Parmesan cheese, if desired, before serving. Enjoy your flavorful, comforting meal.

Notes

  • Patting the chicken dry is essential for crisp skin.
  • Broiling at the end enhances skin crispiness but watch closely to prevent burning.
  • Fresh herbs like thyme and rosemary add depth of flavor; dried herbs can be substituted but reduce quantities.
  • Ensure chicken thighs reach an internal temperature of 165°F for safety.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Find it online: https://justsosavory.com/oven-roasted-chicken-thighs-with-potatoes-white-beans-and-artichokes-recipe/