Easy Cast Iron Chicken Thighs w/ Artichokes, Lemons & Olives

This is my friend Sally's recipe for a quick weeknight dinner, and it's sure to please.

Her trick is cooking the chicken thighs in a some butter in a cast iron skillet, then finishing them in the oven so the skin stays nice and crispy.

As you know, I HATE cooking chicken on the stovetop, it makes such a mess, so make sure you use a splatter screen, and make sure you do it the day before you plan on cleaning your kitchen.  ;)

Here is the ingredient list:

10 pack of chicken thighs with skin and bones
1 lemon, cut into slices
can of artichokes in water, drained and halved
3 tbsp of butter
good quality olives (like Castelvatrano)
rosemary and thyme sprigs
white wine for deglazing the pan
8 garlic cloves, peeled, but left whole

Season the thighs with kosher salt & pepper.

In a cast iron skillet, heat the butter and cook the chicken thighs, skin down for about 8 minutes, check to see the skin is getting crispy.   Flip them over and cook the other side for a few minutes. 

Splash with some white wine and add in the lemons, garlic cloves, olives, artichokes and fresh herbs.  

Transfer to a preheated 400F oven and cook for 25 minutes.

This will be in the dinner rotation.   


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