Rosemary-Roasted Chicken with Artichokes and Potatoes recipe

 Rosemary-roasted chicken with artichokes and potatoes is a hearty and flavorful one-pan meal. Here's a simple recipe to make this delicious dish:

How to prepare. 

Rosemary-Roasted Chicken with Artichokes and Potatoes

Ingredients:

➤4 bone-in, skin-on chicken thighs

➤4 bone-in, skin-on chicken drumsticks

➤1 pound baby red potatoes, halved

➤1 can (14 oz) artichoke hearts, drained and halved

➤4 cloves garlic, minced

➤2 tablespoons fresh rosemary leaves, chopped

➤2 tablespoons olive oil

➤Salt and pepper, to taste

➤1 lemon, sliced

➤1/2 cup chicken broth

➤Fresh rosemary sprigs (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large mixing bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and pepper.

3. Add the chicken pieces, halved potatoes, and halved artichoke hearts to the bowl. Toss everything together to coat with the garlic-rosemary mixture.

4. Arrange the chicken, potatoes, and artichokes in a single layer in a large roasting pan or baking dish.

5. Place lemon slices among the chicken and vegetables.

6. Pour the chicken broth over the mixture in the roasting pan.

7. Roast in the preheated oven for about 40-45 minutes or until the chicken is cooked through and the potatoes are tender. Make sure the chicken reaches an internal temperature of 165°F (74°C).

8. If you like, you can place the dish under the broiler for a few minutes to brown the skin of the chicken, watching carefully to prevent burning.

9. Garnish with fresh rosemary sprigs before serving.

10. Serve your rosemary-roasted chicken with artichokes and potatoes hot from the oven. You can drizzle some of the pan juices over the chicken and vegetables for extra flavor.

This one-pan meal is not only delicious but also convenient to prepare. The combination of rosemary, lemon, and artichokes adds a wonderful depth of flavor, making it a great option for a family dinner or special occasion. Enjoy!