Easy Artichoke, White Wine and Garlic Baked Chicken Thighs
Most of the time when I am making chicken I am using chicken breasts. I have stayed away from bone in chicken because it seemed no one ever wanted to deal with it. That is, until I realized chicken thighs can be the key to plenty of easy weeknight meals. If done right they are super flavorful! If you have time to marinate them all the better. Otherwise, season and pop them in oven to be on your way to complete weeknight meal in under an hour.
Easy Artichoke, White Wine, and Garlic Baked Chicken Thighs
1/2 c white wine vinegar
1 c white wine
1 Tbsp dijon mustard
3 Tbsp garlic chopped, about 3-4 large cloves
1 tsp sugar
1 Tbsp oregano can be dried or fresh
1/2 Tbsp kosher salt
1/2 Tbsp pepper
1/2 c olive oil
1 lemon, juiced and zested
1 tsp lemon zest
6 oz marinated artichoke hearts, drained
In a large bowl toss the chicken with salt, pepper, olive oil and lemon juice until well coated. Then let it marinate for an hour or up to one day in the refrigerator.
Preheat the oven to 375 degrees.
Place the chicken skin side down in a lightly oiled pyrex dish or a roasting pan. Roast in the oven for about 20-25 minutes. Then flip the chicken onto its other side with tongs and roast for another 10 minutes.
In a small bowl whisk together white wine, white wine vinegar, dijon mustard, garlic, 1 tsp sugar, and lemon zest.
Pour this over the chicken alone with the drained artichoke hearts and put it back in the oven. Change your setting to broil. Broil the chicken for about 5 minutes until the skin browns.
Remove the chicken from the oven and let it rest for 10 minutes so it retains the juices.