lemon-chicken-and-artichokes

I sent a simple text to my friends Julie and Josh today: “Can we bring you dinner?” Knowing all of their belongings were still in boxes Julie responded, “Are you serious?”  Our good friends just moved into our neighborhood yesterday. I know from experience that take-out pizza and fast-food can get old quickly when all you want to do is unpack, settle in and make a new house, home.  Through text to telephone, Julie told me her plates and silverware were still in boxes, and they would love a home-cooked dinner. I told her it was no problem; I would get some paper plates, napkins, and utensils.

My dog, Phoebe, sounded the ‘someone is at the door’ alarm with her little Chihuahua bark, and seconds later I saw Josh walking into our kitchen. I asked how the unpacking was coming. The excitement of being in their new home was evident, but Josh was also excited about what he smelled.  An hour later, I got a text from him thanking us for welcoming them into the neighborhood. In a day and age where technology is the main form of communication between people, technology doesn’t make home cooked meals for others.  That still requires loved ones and friends, which can never be replaced with technology.

Today I have a recipe for Crispy Chicken Thighs and Lemon Artichoke Beans.  Served with a side of any green vegetable, this dinner is comforting and full of bright flavors and textures. The crispy fried (then baked) seasoned chicken skin provides a beautiful and delicious outer layer to the tender, flavorful thigh meat.  The beans, soaked with flavors of the artichoke lemon sauce, makes this dish anything but boring, and completely satisfying.  This meal can be prepared in 30 minutes and is perfect for making a little extra to share with another family that could use a break from a night of cooking.

Recipe: Crispy Chicken Thighs and Lemon Artichoke Beans

  • Prep Time: 3 min(s)
  • Cook Time: 27 min(s)
  • Total Time: 30 min(s)
  • Servings: 4

Fried then baked chicken thighs with crispy skin and lemon artichoke-soaked beans for this easy 30 minute chicken dinner.

Ingredients

  • 4 chicken thighs (skin on and bone-in)
  • Kosher salt and fresh ground pepper
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 oz. jar artichoke hearts
  • ½ lemon, cut into thin slices
  • 1 cup chicken broth
  • 2 tablespoons dry white wine (optional)
  • One 15 oz. can white cannellini, drained and rinsed
  • Optional garnish: 1 tablespoons minced parsley

Instructions

  1. Generously season the chicken thighs on both sides with salt and pepper.
  2. Preheat the oven to 400 degrees F.
  3. Heat the oil on medium-high heat in a large sauté pan.
  4. Place the chicken skin-side down in the pan and cook for 8 minutes until skin is crispy and golden brown.  Turn the chicken thighs over and cook for an additional 4 minutes.
  5. Remove the chicken from the pan and transfer it to an oven-proof cooling rack sitting on top of a rimmed baking sheet. Chicken should be skin-side up.  Place the chicken in the oven and cook for 15 minutes.
  6. While the chicken is baking, remove all but one tablespoon of oil from the pan.
  7. Sauté the onion in the pan for 5 minutes until soft.  Add the garlic, artichoke hearts, and lemon slices and sauté for an additional minute.
  8. Add the chicken broth and wine to the pan and scrape the bottom of the pan.  Stir in the cannellini beans and reduce the heat to medium low, stirring the beans occasionally.  Remove from heat when most the liquid has reduced.  Season the beans with salt and pepper, if necessary.
  9. After the chicken has baked for 15 minutes, remove the baking sheet from the oven.  Stick a meat thermometer in the thickest part of the thigh. Temperature should be between 165-170 degrees F.
  10. Return the chicken to the pan and serve.
  11. Optional: Garnish with chopped parsley

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9 Responses to “Crispy Chicken Thighs and Lemon Artichoke Beans”

  1. Jo Ann Fotheringham

    Do you use marinated artichokes or in water?

    • Alice Currah Alice

      Hi Jo Ann – I used marinated artichokes, but either would work fine with a slight variation but not enough to make a difference.

  2. Angela DeGreeff Follett

    Would this recipe work with bone-in skin-on chicken breasts? I have a guest coming who prefers not to eat dark meat, but I would really like to try the recipe.

  3. Zorbee

    One should remove lemon seeds first before cooking. You’re welcome.

  4. KellyKS

    I do not recommend this recipe. It sounded interesting and similar to a Moroccan dish that I love. Unfortunately, the flavor of the artichoke hearts and whole lemon gave the dish a very bitter taste. It maybe that the lemon pith caused the bitter taste, but whatever it was ended up being unpleasant. I tried to soften the bitterness by adding a touch of honey but it wasn’t successful. Too bad because my entire family loves savory chicken and cannelloni beans. This time we had a lot of leftovers 🙁

    • Alice Currah Alice

      Hi Kelly,
      I’m sorry this recipe did not work out for you. This recipe calls for lemon slices from 1/2 a lemon to give this dish a little brightness. I see you used a whole lemon. You can always omit the lemon or cut down the artichoke hearts if you find it less bitter.

      • KellyKS

        I used the amount of lemon called for in the recipe. I should have written that using whole ‘slices’ of lemon with pith may have caused the bitter flavor, so using just the zest and juice might fix the issue. Sadly, we threw out the leftovers.