Baked Chicken Thighs w/ Lemony Artichoke Sauce

By msippigrl

The lemony artichoke sauce complements the baked chicken so well. Orzo with peas, garlic, and Parmesan was the perfect side dish.

Ingredients

• 8 chicken thighs, skin left on (I used bone-in)
• Salt and black pepper
• 1 tablespoon olive oil
• 3 - 4 cloves garlic (minced, about 2 tsp.)
• 1 (14.5 oz) can low-sodium chicken broth (I used Swanson)
• 1 teaspoon dried oregano leaves, crushed with fingers
• Juice of 1 lemon (2-3 Tbls.)
• 1 (14-15 oz) can artichoke hearts (not marinated kind), drained on paper towels then chopped

Preparation

Step 1

Preheat oven to 375°F. Set a large wire cooling rack in a jellyroll pan and set aside.

Season both sides of thighs with salt and pepper; bake uncovered (skin side up) on the wire rack in the jellyroll pan for 35-45 minutes, time depending on size of thighs.

While the chicken bakes, slightly heat olive oil in a 2-qt. saucepan over medium heat. Add garlic and cook and stir about 1 minute, until fragrant. (Do not brown.) Add the chicken broth with enough water to measure 2 cups, oregano, lemon juice, and a little salt and pepper. Bring to a boil, then reduce heat to medium-low/low and gently simmer uncovered for 25-30 minutes, or until liquid is reduced by half. Remove from heat and add chopped artichokes, gently shaking the pan to combine.

To serve, spoon the mixture over the baked thighs and serve immediately. Or lay a thigh over a bed of the orzo and spoon the sauce over it all.