Lemony Chicken with Artichokes and Potatoes Recipe

Roast these scrumptious potatoes to serve with mouthwatering lemon chicken and artichokes for a savory dish that is full of flavor.



From "101 One-Dish Dinners"
July 2018



  • lemony chicken artichokes potatoes
    Crispy potatoes seasoned with thyme are a perfect contrast in flavor to the zesty lemony chicken and artichokes.
    Photo by Johnny Autry
  • one dish dinners cover
    “101 One Dish Dinners,” by Andrea Chesman helps readers spend less time cooking dinner and more time enjoying it with 101 filling recipes that use just one dish.
    Cover courtesy of Storey Publishing
  • lemony chicken artichokes potatoes
  • one dish dinners cover

Total Hands-On Time: 55 min

Preparation Time: 15 min

Cook Time: 40 min

Yield: 4 servings

101 One-Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan, by Andrea Chesman is filled with 101 quick fixes for a homemade dinner without the fuss. These recipes use spices and flavors from around the world to give comfort foods a new twist. The following excerpt is from Chapter 2, "Skillet Suppers."

Crisp, thyme-flavored potatoes provide the right contrast to the lemony chicken. Oven-roasting them renders them deliciously crusty with a minimum of oil and fuss.

Ingredients:

Potatoes:

  • 1-1/2 pounds new potatoes, quartered or cut into eighths
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons fresh thyme leaves, or 1 teaspoon dried
  • Salt and freshly ground black pepper

Chicken and Artichokes:

  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • Salt and freshly ground black pepper
  • 2 cans (14 ounces each) artichoke hearts, quartered and drained
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/2 cup pitted, brine-cured black olives, such as kalamata, chopped

Instructions:

Potatoes:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Lightly oil a large sheet pan.
  3. Combine the potatoes, oil, garlic, thyme, and salt and pepper to taste in a bowl. Toss well.
  4. Spread out the potatoes on the sheet pan in a single layer.
  5. Roast for 25 minutes, until browned all over, shaking the pan occasionally for even cooking. Set aside.

Chicken and Artichokes:

  1. Heat the oil in a large skillet over medium-high heat.
  2. Sauté the chicken in the oil until white and firm, 6 to 8 minutes. Season to taste with salt and pepper.
  3. Add the artichoke hearts, chicken broth, and lemon juice to the skillet. Cook until the liquid in the pan reduces and is slightly thickened, about 2 minutes.
  4. Mix in the potatoes. Garnish with the parsley and olives. Serve at once.

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Excerpted from 101 One-Dish Dinners © by Andrea Chesman. Used with permission from Storey Publishing.