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At a glance
- What it is: An easy one-pan chicken dinner that you’ll toss together in 10 minutes and bake for an hour. Comes with an optional lemony herb sauce to drizzle on top.
- What makes it special: This dish has a very high satisfaction-to-effort ratio. The combination of flavors and textures makes it totally appropriate for a dinner party, but the ease will make you want to serve it on a school night. Makes a nice big batch that keeps well throughout the week.
- How to make it: Place bone-in, skin-on chicken thighs, potatoes, artichoke hearts, onion, garlic, olive oil, herbes de Provence, Dijon mustard, salt, and pepper onto a rimmed baking sheet and toss to coat. Arrange in the pan with chicken on top, pour a little wine in, and bake until cooked through. If making the herb sauce, add ingedients to a blender and process until smooth.
Why you’ll love this recipe
I love a good sheet pan dinner. And while you’ll never catch me using the term “dump and bake,” this one-pan chicken dinner couldn’t be easier to assemble.
Chicken thighs get crisp outside and tender and juicy inside while flavoring the potatoes, artichokes, and onion with their drippings. I’m always amazed that this kind of alchemy occurs on its own while I’m busy doing other evening tasks or sipping a glass of wine.
I love to make the lemony herb sauce to drizzle overtop when I have an abundance of tender herbs on hand, but this meal is also satisfying and flavorful without it.
Hope you love it as much as I do.
Video: One-pan chicken with potatoes and artichokes
What you’ll need
Here’s a peek at the ingredients you’ll need to make this recipe.
For the chicken
- Bone-in, skin-on chicken thighs stay tender and juicy and crisp up nicely while the potatoes cook.
- You can use any yellow-fleshed potatoes, like Yukon Gold or a similar variety. I like to use small ones and quarter them, but you can use any size. Just make sure they’re cut into pieces no bigger than about an inch and a half, or they won’t cook at the same rate as the chicken.
- Canned, quartered artichoke hearts are such an easy way to level up this dish. Just pour them into a colander and drain well before using.
- Choose a dry white wine that you enjoy drinking. I typically reach for a New Zealand Sauvignon Blanc.
For the (optional but bangin’) herb sauce
- You can be flexible with the mix of delicate fresh herbs in this recipe. I’ve provided suggested quantities for a pleasing combination of flat-leaf parsley, dill, chives, and tarragon.
- You’ll use plenty of freshly squeezed lemon juice.
- Use a decent extra-virgin olive oil, but you can save your very best stuff for something else.
How to make it
Here’s an overview of what you’ll do to make this one-pan chicken dinner. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Add the ingredients to a large roasting pan or rimmed half sheet pan.
- Toss to coat, then arrange in a nice layer with chicken on top.
- Pour in the wine, and bake for about an hour.
- Make the herb sauce if using. That’s it!
Expert tips and FAQs
Let me stop you right there. I think this recipe is perfect as written, but yes, you can probably make that substitution. This is a very flexible recipe. The main thing to keep in mind is that potatoes cut into 1 1/2-inch-max pieces non-negotiably take about an hour in a 400° oven to cook through to tender perfection. So if you want to include an ingredient that would be scorched beyond recognition in that time frame, add it later. And if you want to include something that takes a lot longer, don’t.
This recipe makes a nice big batch that keeps well throughout the week. I like to make it just before serving on the first night for maximum crispy chicken skin, then store leftovers in airtight containers in the fridge for up to a week.
More favorite recipes with chicken thighs
Summarize & Save This Content On
One-pan Chicken, Potatoes and Artichokes with Herb Sauce
Equipment
- 1 18-inch roasting pan or
Ingredients
For the chicken
- 3 pounds bone-in, skin-on chicken thighs
- 3 pounds yellow potatoes, cut into 1-inch pieces
- 2 14-ounce cans quartered artichoke hearts, drained
- 1 large red onion, cut into bite-sized wedges
- 8 medium garlic cloves, peeled and smashed
- 2 tablespoons olive oil
- 1 tablespoon dried herbes de Provence
- 1 tablespoon Dijon mustard
- 2 teaspoons fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup dry white wine
For the sauce (optional but bangin')
- ½ cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon fine sea salt
- 30 grams fresh flat-leaf parsley, leaves and tender stems
- 10 grams fresh dill, fronds and tender stems
- 10 grams fresh chives
- 3 grams fresh tarragon , leaves and tender stems
- ¼ teaspoon freshly ground black pepper
Instructions
For the chicken
- Preheat oven to 400°F (205°C) with a rack in the center.
- Pat the chicken dry with paper towels.
- Into a rimmed half-sheet pan or 18-inch shallow roasting dish, place the potatoes, onions, garlic, chicken, olive oil, herbes de Provence, Dijon mustard, salt, and pepper.
- Toss well to coat everything evenly, then arrange in an even layer with the chicken thighs, skin-side up, on top.
- Pour in the wine.
- Bake for about 60 minutes, until the potatoes are beautifully creamy and tender inside, and the chicken is cooked through and has golden, crispy skin.
For the lemony herb sauce
- Wash the herbs and dry well.
- Add the olive oil, lemon juice, salt, pepper, parsley, dill, chives, and tarragon to a blender.
- Blend until smooth.
To serve
- Spoon some of the vegetables and pan sauce onto a plate and top with a chicken thigh. Drizzle with herb sauce.
Notes
- Bone-in, skin-on chicken thighs stay tender and juicy and crisp up nicely while the potatoes cook.
- You can use any yellow-fleshed potatoes, like Yukon Gold or a similar variety. I like to use small ones and quarter them, but you can use any size. Just make sure they’re cut into pieces no bigger than about an inch and a half, or they won’t cook at the same rate as the chicken.
- Canned, quartered artichoke hearts are such an easy way to level up this dish. Just pour them into a colander and drain well before using.
- Choose a dry white wine that you enjoy drinking. I typically reach for a New Zealand Sauvignon Blanc.
- You can be flexible with the mix of delicate fresh herbs in this recipe. I’ve provided suggested quantities for a pleasing combination of flat-leaf parsley, dill, chives, and tarragon.
- Use a decent extra-virgin olive for the sauce, but you can save your very best stuff for something else.
- Substitutions: This is a very flexible recipe. The main thing to keep in mind is that potatoes cut into 1 1/2-inch-max pieces non-negotiably take about an hour in a 400° oven to cook through to tender perfection. So if you want to include an ingredient that would be scorched beyond recognition in that time frame, add it later. And if you want to include something that takes a lot longer, don’t.
- Storage: This recipe makes a nice big batch that keeps well throughout the week. I like to make it just before serving on the first night for maximum crispy chicken skin, then store leftovers in airtight containers in the fridge for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
