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One Tray Roasted Chicken with Lemons, Leeks, and Artichokes
Roasted Chicken with Artichokes
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 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
  1. Preheat the oven to 425 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for about 45 mins to 1 hour. The chicken is ready when the juices run clear when you cut close to the bone.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/04/25/one-tray-roasted-chicken-with-lemons-leeks-and-artichokes/