Chicken & Artichokes with White Wine
Servings: 4
Calories: 449kcal
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
Calories: 449kcal | Carbohydrates: 14g | Protein: 28g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 552mg | Potassium: 642mg | Fiber: 3g | Sugar: 5g | Vitamin A: 970IU | Vitamin C: 45mg | Calcium: 129mg | Iron: 2mg