Eating alone also means doing the dishes alone. Which also means when Sam’s traveling, I’m making One Tray Roasted Chicken to lessen the blow of how many dishes I’m going to clean. And you better believe I’m not going to eat this hovering over the sink. I like to treat myself by making an extravagant meal for one and sitting in front of the TV with a glass of wine while watching Queer Eye. Cooking is always a catharsis for me, so I like to do it rain or shine, alone or with guests. This One Tray Roasted Chicken is super simple, and I had approximately three dishes to clean at the end.
This dish ties in all my favorite Greek flavors–oregano, salty artichokes, lemon, and makes a one tray chicken dish very unfussy and un-boring. Let’s get started on this recipe!
First I make a compound butter, which is soft butter with oregano mixed in that I use to coat the chicken thighs. I loosened the skin on the thighs and put some under the skin as well as on top of the skin.
Drizzle a tray with olive oil. If you’ve never cooked with leeks before, here’s everything you need to know! They’re a great onion substitute, but they roast into a lovely mild and buttery mess, which is delicious! To prepare them, cut off the long green part at the top right below where it forks. then cut off the rooted end. Slice the leek longways and run it under cold water to rinse off the dirt between all the layers. Then peel off a couple of the tougher outer layers. Slice these into one inch or so pieces. and place on the tray. Add your halved fingerling potatoes and artichokes without the juice. Place your chicken thighs on top of the veggies and sprinkle everything generously with kosher salt.
Squeeze a lemon all over the chicken and vegetables. Then slice an additional lemon into thin wheels, scattering them about the vegetables and chicken.
Roast it all in a 425 F oven for about 45 minutes to an hour. The chicken is ready when the juices run clear when you cut into it close to the bone.
- 2 lbs bone-in, skin on, chicken thighs (about 4 thighs)
- 1 stick salted butter, softened to room temperature
- ¼ cup fresh oregano, chopped
- olive oil
- 1 lb fingerling or baby potatoes, halved
- 1 leek, ends and greens removed
- 1 cup marinated artichoke hearts
- 2 lemons
- kosher salt
- Preheat the oven to 425 F.
- Mix together the butter and oregano in a cereal bowl. Pat the chicken dry with a paper towel. Put the butter mixture under the skin of each thigh, carefully and rub the remaining butter on the outside of the skin. Set aside.
- Drizzle a large baking sheet with oil. Cut off the greens and the ends of the leek. Halve the leek longways. Peel off a couple of the outer layers. Rinse the leek and pat dry. Cut into 1 inch long pieces.
- Add the potatoes, leeks, and artichoke hearts without the juice to the prepared baking sheet in a single layer. Put the chicken thighs on top of the vegetables. Sprinkle everything with salt.
- Halve one lemon and slice the other lemon thinly. Squeeze the halved lemon over the whole tray. Place the lemon slices around the chicken and vegetables.
- Bake for about 45 mins to 1 hour. The chicken is ready when the juices run clear when you cut close to the bone.