Chicken & Artichokes with White Wine
Published Jun 28, 2021
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This Chicken & Artichokes with White Wine recipe is a delicious meal for a weeknight or even a special weekend date night in. Be sure to choose wine that is good enough quality that you would also be willing to drink it, as that’s the secret to cooking with wine!

Chicken & Artichokes with White Wine
Ingredients
- 4 bone-in skin-on chicken thighs
- 3 teaspoons (15 mL) olive oil, , divided
- 1 teaspoon (1.2 g) dried marjoram
- ½ teaspoon (0.6 g) dried thyme
- ½ teaspoon (3 g) kosher or fine sea salt
- ½ teaspoon (1.2 g) freshly ground black pepper
- 1 (14-ounce) jar water-packed artichoke hearts, , drained and quartered
- 2 cups (350 g) cherry or grape tomatoes
- 1 medium white onion, , coarsely chopped
- ½ cup (120 mL) dry white wine , (or reduced-sodium chicken broth)
- 2 cloves garlic, , chopped
- 2 lemons, (1 juiced, 1 sliced), divided
- ¼ cup (25 g) shredded Parmesan cheese
- 2 green onions, , thinly sliced
Instructions
- Preheat the oven to 375°F. Place chicken on a large lightly oiled baking pan and drizzle chicken thighs with 1½ teaspoons olive oil. Mix marjoram, thyme, salt, and pepper in a small bowl and sprinkle half of seasoning mixture evenly over the chicken.
- In a large bowl, combine artichoke hearts, tomatoes, onion, wine, garlic, the juice of 1 lemon, remaining oil, and remaining seasoning mixture. Arrange mixture around chicken. Top chicken with shredded cheese and top cheese with lemon slices. Roast chicken for about 35-40 minutes, until thermometer registers about 160°F in the thickest part of a thigh. Garnish with sliced green onions. Serve over cooked rice or pasta, depending on preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.