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Oven Roasted Chicken Thighs with Potatoes, White Beans, and Artichokes Recipe

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This Oven Roasted Chicken with Potatoes and White Beans is a hearty and flavorful meal featuring bone-in, skin-on chicken thighs roasted to golden perfection alongside tender Yukon gold potatoes, creamy cannellini beans, and artichoke hearts. Aromatic herbs, garlic, shallots, and lemon slices infuse the dish with bright and savory notes. Perfect for a comforting family dinner, this one-pan recipe is simple to prepare and delivers crispy chicken skin with a juicy interior.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Beans

  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (14 oz) can quartered artichoke hearts, drained
  • 8 oz Yukon gold potatoes, quartered
  • 2 shallots, thinly sliced
  • 6 garlic cloves, minced
  • 1 large lemon, thinly sliced
  • 4 to 6 sprigs fresh thyme

Meat & Broth

  • 6 bone-in skin-on chicken thighs
  • 3/4 cup chicken broth

Herbs & Seasonings

  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes

Oils & Garnishes

  • 2 tablespoons extra-virgin olive oil
  • Chopped fresh parsley (optional, for garnish)
  • Freshly grated Parmesan cheese (optional, for garnish)

Instructions

  1. Preheat and prepare: Preheat the oven to 425°F (220°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
  2. Combine vegetables and flavors: In the baking dish, mix together the drained cannellini beans, quartered artichoke hearts, quartered Yukon gold potatoes, thinly sliced shallots, minced garlic, chicken broth, lemon slices, chopped fresh rosemary, kosher salt, black pepper, and crushed red pepper flakes evenly to distribute the ingredients and seasoning.
  3. Prepare the chicken: Pat the chicken thighs dry using paper towels to remove excess moisture, which helps achieve crispy skin. Season both sides liberally with salt and pepper.
  4. Arrange chicken in pan: Nestle the seasoned chicken thighs skin side up into the baking dish, arranging them around and slightly on top of the bean and potato mixture. Drizzle the extra-virgin olive oil over the chicken and rub it in to coat each piece thoroughly. Scatter fresh thyme sprigs over the top for added aroma and flavor.
  5. Roast the chicken: Place the baking dish in the preheated oven and roast for 45 to 55 minutes, until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F (74°C). The potatoes should be fork-tender when done. For extra crispy skin, broil the chicken for the last 2 minutes of cooking, watching carefully to prevent burning.
  6. Rest and garnish: Remove the dish from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Optionally, garnish with chopped fresh parsley and freshly grated Parmesan cheese before serving. Enjoy your flavorful and wholesome meal!

Notes

  • Ensure the chicken is patted dry before seasoning to help the skin crisp up well during roasting.
  • You can substitute Yukon gold potatoes with fingerling potatoes or baby red potatoes if desired.
  • Use fresh herbs like thyme and rosemary for the best aromatic flavor, but dried can be used in a pinch—use about one-third the amount.
  • Broiling at the end is optional but highly recommended for extra crispy chicken skin.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
  • Adjust crushed red pepper flakes to spice preference, or omit if sensitive to heat.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45-55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/oven-roasted-chicken-thighs-with-potatoes-white-beans-and-artichokes-recipe/