Roast Chicken Thighs with Potatoes, Artichokes, and Lemon

I only recently found the blog "For the Love of Cooking," and I am so happy that I did. Just glancing through it quickly, I found so many recipes that I knew I would be making in the very near future. This particular recipe had me so excited because it incorporates a lot of my favorite flavors all into one dish. I'm always seeing these great recipes using Fingerling Potatoes, but unfortunately do not see them often at our grocery stores. When doing my grocery shopping last week, I found a little bag of different Fingerling varieties. The colors were so amazing that I couldn't leave them on the shelf-- and thought they would be perfect in this dish.

I have to say that this might be one of my new favorite comfort foods. It came together much more easily than I would have imagined and was actually a pretty quick meal to prepare. Even if the chicken didn't taste as amazing as it did, I would be making it again just to make my house smell as wonderful as it did. I was practically drooling while waiting for it to come out of the oven.

Roast Chicken Thighs with Potatoes, Artichokes, and Lemon

3 tbsp olive oil (divided)
5 boneless, skinless chicken thighs, trimmed of any fat
Sea salt and fresh cracked pepper, to taste
Dried basil, to taste
15 frozen artichoke hearts, thawed
15 fingerling potatoes, sliced in half lengthwise
1-2 cloves of garlic, sliced into thin slivers
Zest of one lemon and the juice
1 lemon sliced into thin slices
2 tbsp chicken broth
1 tbsp fresh parsley, chopped (garnish)

Heat a pot of water over high heat until it's boiling. Slice the fingerling potatoes down the center lengthwise then add them to the boiling water to par cook for 6-7 minutes. Remove from heat and drain water. Add the garlic slivers, lemon zest, lemon slices, artichoke hearts and 1 tablespoon of olive oil to the potatoes. Season with sea salt and fresh cracked pepper to taste, set aside.

Preheat the oven to 400 degrees. Season the trimmed chicken thighs with sea salt, fresh cracked pepper and dried basil to taste. Heat 1 tablespoon of olive oil in an OVEN PROOF SKILLET (I used my dutch oven as I wasn't sure whether or not my skillets were oven proof) over medium high heat. Once VERY HOT add the chicken thighs and cook for 3-4 minutes or until golden brown. Turn the chicken over and remove from heat. Add the potato and artichoke heart mixture to the pan. Place the skillet in the oven and roast for 15 minutes.

Mix 1 tablespoon of olive oil, juice of one lemon and 2 tablespoons of chicken broth in a bowl. Season with dried basil, sea salt and fresh cracked pepper to taste. Remove skillet from the oven and pour the lemon juice mixture over the top of everthing. Let the chicken rest for 3-4 minutes before cutting.

Source: For the Love of Cooking