If you’re craving a hearty, comforting dish that’s full of vibrant flavors and rustic charm, the Oven Roasted Chicken with Potatoes, White Beans, and Artichokes Recipe is exactly what you need. This one-pan wonder brings together juicy, golden chicken thighs paired with tender Yukon gold potatoes, creamy cannellini beans, and tender artichoke hearts, all infused with fragrant herbs and bright lemon slices. It’s a perfect blend of textures and zesty notes that makes every bite a delightful experience, and best of all, it’s surprisingly simple to prepare, making it an ideal dinner to impress friends or treat yourself on a cozy night in.

Ingredients You’ll Need

A white bowl holds six pieces of raw chicken thighs with skin on. The chicken pieces are light pink with some yellow fat areas and are sprinkled with black pepper and salt. The bowl is placed on a surface with white marbled texture. To the left of the bowl is a small white dish with more salt and pepper, and a crumpled white paper towel. A pair of silver metal tongs rests on the right edge of the bowl, partially on the marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simplicity and the quality of its ingredients. Each component plays an important role, from the creamy white beans adding comforting softness, to the lemon slices infusing a fresh brightness that balances the rich chicken and earthy potatoes.

Cannellini beans (1 15 oz can, drained and rinsed): Adds creamy texture and protein, making the dish filling and hearty.
Quartered artichoke hearts (1 14 oz can, drained): Brings a subtle tang and tender bite that pairs beautifully with the potatoes and chicken.
Yukon gold potatoes (8 oz, quartered): Their buttery flavor and firm texture hold up well to roasting.
Shallots (2, thinly sliced): Provide a sweet oniony base that melts into the dish for extra flavor depth.
Garlic cloves (6, minced): Infuse the dish with aromatic warmth and a slight kick.
Chicken broth (3/4 cup): Helps braise the ingredients and keeps everything moist with savory notes.
Lemon (1 large, thinly sliced): Adds a bright citrus zing that lifts the dish and cuts through the richness.
Fresh rosemary (1 teaspoon, chopped): Offers fragrant herbaceous undertones to complement the chicken and potatoes.
Kosher salt (1 teaspoon): Essential for seasoning and bringing out all the natural flavors.
Black pepper (1/4 teaspoon): Adds mild heat and complexity.
Crushed red pepper flakes (1/4 teaspoon): A gentle punch of heat that enlivens the palate without overpowering.
Bone-in skin-on chicken thighs (6 pieces): The star of the dish, providing juicy, flavorful meat with crispy skin.
Extra-virgin olive oil (2 tablespoons): Used to coat the chicken skin for beautiful browning and crispiness.
Fresh thyme (4 to 6 sprigs): Adds earthy, subtle citrus notes that infuse during roasting.
Optional garnishes: Chopped fresh parsley and freshly grated Parmesan for a bright, savory finish.

How to Make Oven Roasted Chicken with Potatoes, White Beans, and Artichokes Recipe

Step 1: Prepare Your Oven and Baking Dish

Begin by preheating your oven to 425℉. This high temperature is key to getting that beautifully crisp chicken skin while perfectly roasting the potatoes and beans. Lightly spray a 9×13 inch baking dish with nonstick cooking spray to ensure nothing sticks and cleanup is a breeze.

Step 2: Combine the Flavorful Base

In your prepared baking dish, combine the drained cannellini beans, quartered artichoke hearts, quartered Yukon gold potatoes, thinly sliced shallots, and minced garlic. Pour in the chicken broth, then add the lemon slices, chopped rosemary, kosher salt, black pepper, and a hint of crushed red pepper flakes. This mixture builds a vibrant, aromatic base that will soak up all the delicious juices as it roasts together.

Step 3: Season the Chicken

Pat your bone-in, skin-on chicken thighs dry using a paper towel—this step is crucial for crispy skin. Season each side generously with salt and pepper to enhance the natural flavors of the meat before placing them on top of the vegetable mixture.

Step 4: Arrange and Drizzle with Oil

Nestle the chicken thighs skin side up into the pan, spacing them evenly around the beans, artichokes, and potatoes. Next, drizzle the chicken with extra-virgin olive oil. Use your hands or a brush to rub the oil into the skin, ensuring even coverage which will help the skin to brown beautifully during roasting. Finish off this step by tucking fresh thyme sprigs around the chicken for a burst of fragrant herbal aroma.

Step 5: Roast Until Golden and Tender

Place the pan into your hot oven and roast until the chicken is gloriously golden brown and fully cooked through, about 45 to 55 minutes. The internal temperature should reach 165°F for safe and juicy chicken. The potatoes will turn tender and infused with all those wonderful flavors. For an extra crispy finish, pop the dish under the broiler for the last 2 minutes—just keep a close watch so it doesn’t burn.

Step 6: Rest and Garnish

Once out of the oven, let the chicken rest for about 5 minutes. This lets the juices redistribute so each bite stays juicy and tender. If you like, sprinkle chopped fresh parsley and freshly grated Parmesan cheese for a bright, savory touch that makes the dish feel extra special.

How to Serve Oven Roasted Chicken with Potatoes, White Beans, and Artichokes Recipe

The image shows a white plate filled with a cooked meal, starting with a golden brown grilled piece of meat placed on top of two thin lemon slices on the bottom left. To the right of the meat, there are several yellow potato halves mixed with white beans scattered around, giving a soft and creamy texture. Around the plate, there are four pieces of light green artichoke hearts with charred edges, adding some rough texture. The entire dish is sprinkled with small green herb flakes for color contrast. A silver fork rests on the right side of the plate, all set on a white marbled surface with a small wooden bowl of salt and fresh green herbs visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the dish visually and flavor-wise, fresh parsley adds a vibrant green pops of color and a hint of freshness. A sprinkle of freshly grated Parmesan introduces an umami-rich, nutty burst that pairs amazingly with the roasted artichokes and potatoes.

Side Dishes

This recipe is a pretty complete meal on its own, but if you want to add a side, consider a crisp green salad tossed with a light vinaigrette or some roasted seasonal vegetables to amp up the variety of textures and colors on your plate.

Creative Ways to Present

For a rustic family-style presentation, serve the pan directly at the table so guests can help themselves. Another fun idea is to plate the chicken thighs individually over a bed of the roasted veggies and beans, drizzle a little of the pan juices over the top, and garnish artistically with fresh herbs and lemon wedges for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate for up to 3 days. The beans and potatoes will absorb even more flavor as they sit, making for a delicious next-day meal.

Freezing

If you want to save some for later, this dish freezes well. Transfer cooled leftovers to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm your leftovers gently in a preheated oven at 350℉ until heated through, about 15 to 20 minutes. This helps keep the chicken skin as crisp as possible. Microwaving is quicker but will soften the skin.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! However, bone-in, skin-on thighs are preferred because they stay juicier and crisp up beautifully during roasting. If you use breasts, watch the cooking time closely as they tend to cook faster and can dry out.

Do I have to use canned artichoke hearts and beans?

Canned is convenient and works perfectly for this recipe, but if you have fresh artichokes and cooked beans on hand, they’ll add a lovely freshness. Just adjust cooking times slightly to ensure everything is tender.

Can I make this recipe dairy-free?

Yes! Simply skip the optional Parmesan garnish, and the dish remains wonderfully flavorful and satisfying. The herbs and lemon provide plenty of brightness and depth.

How do I know when the chicken is done?

The safest method is to use a meat thermometer—insert it into the thickest part of the thigh and look for 165°F. The skin should be golden and crispy, and the juices should run clear when pierced.

Can I add other vegetables to this dish?

Definitely! Vegetables like carrots, bell peppers, or Brussels sprouts can be added for extra color and flavor. Just be mindful of cooking times and add tougher vegetables earlier to ensure they become tender.

Final Thoughts

This Oven Roasted Chicken with Potatoes, White Beans, and Artichokes Recipe is a true keeper that delivers comforting satisfaction with every bite. It’s one of those dishes that feels effortlessly elegant yet homely, perfect for weeknight dinners or special occasions alike. I encourage you to give it a try and enjoy the warm, inviting flavors that come together so beautifully in this recipe. Once you do, it’s sure to become a favorite to reach for again and again.