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Oven Roasted Chicken 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 one-pan meal perfect for a comforting family dinner. Juicy bone-in, skin-on chicken thighs are roasted alongside tender Yukon gold potatoes, creamy cannellini beans, tangy artichoke hearts, and aromatic herbs, resulting in a deliciously balanced dish with crispy skin and vibrant flavors.

Ingredients

Chicken

  • 6 bone-in skin-on chicken thighs
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt (for seasoning chicken)
  • 1/4 teaspoon black pepper (for seasoning chicken)
  • 4 to 6 sprigs fresh thyme

Vegetables and 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

Liquids and Seasonings

  • 3/4 cup chicken broth
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes

Garnish (optional)

  • Chopped fresh parsley
  • Freshly grated Parmesan

Instructions

  1. Preheat the oven: Preheat the oven to 425℉. Lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
  2. Combine vegetables and seasoning: In the prepared baking dish, combine the drained cannellini beans, quartered artichoke hearts, quartered Yukon gold potatoes, thinly sliced shallots, minced garlic, chicken broth, lemon slices, chopped rosemary, kosher salt, black pepper, and crushed red pepper flakes. Mix gently to distribute the ingredients evenly.
  3. Prepare the chicken: Pat the chicken thighs dry using paper towels. Season both sides with salt and black pepper to taste.
  4. Arrange chicken in the pan: Nestle the seasoned chicken thighs, skin side up, into the baking dish among the beans, artichokes, potatoes, and aromatics. Drizzle the chicken evenly with extra-virgin olive oil, then rub the oil well into the skin to ensure a crisp, golden finish. Top the chicken and vegetables with fresh thyme sprigs for added fragrance.
  5. Roast the dish: Place the dish in the preheated oven and roast for about 45 to 55 minutes, until the chicken skin is golden brown and the internal temperature reaches 165°F. The potatoes should be fork-tender. For extra crispy skin, broil for the final 2 minutes, watching carefully to avoid burning.
  6. Rest and garnish: Remove the chicken from the oven and let it rest for 5 minutes to retain its juices. Optionally, garnish with chopped fresh parsley and freshly grated Parmesan cheese before serving. Enjoy your delicious oven-roasted chicken meal!

Notes

  • Ensure the chicken thighs are dry before seasoning to achieve crispy skin.
  • Broil at the end only if you want extra crispiness; watch carefully to prevent burning.
  • You can substitute Yukon gold potatoes with red potatoes or fingerlings if desired.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Using bone-in, skin-on chicken thighs adds flavor and moisture to the dish.

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