One-pan Chicken, Potatoes and Artichokes with Herb Sauce
With only 10 minutes of hands-on time, this easy one-pan chicken dinner feels elevated and is packed with flavor. The herb sauce is a delicious addition when you have fresh herbs on hand, but the dish stands on its own without it, too.
Servings: 6 people
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
Calories: 838kcal | Carbohydrates: 46g | Protein: 37g | Fat: 55g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1361mg | Potassium: 1490mg | Fiber: 6g | Sugar: 3g | Vitamin A: 828IU | Vitamin C: 61mg | Calcium: 90mg | Iron: 5mg
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