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  • Servings: 4

Sheet Pan Chicken Thighs with Grilled Artichokes & Potatoes

A crispy, golden sheet pan dinner packed with bold Mediterranean flavor. Juicy chicken thighs roast alongside baby potatoes and Cara Mia’s Grilled Artichikes, soaking up garlicky, herby goodness. An effortless one pan meal perfect for weeknights or casual gatherings.

Recipe Tip:

Customize with extra veggies, swap chicken cuts, and serve with warm bread to soak up the juices.

Ingredients:

4 bone-in, skin on chicken thighs (about 2lbs)

1.5 lb baby potatoes, halved

1 jar Cara Mia Grilled Artichokes, drained

3 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon dried oregano

Zest of 1 lemon

½ teaspoon smoked paprika

Fresh rosemary

Salt and freshly cracked black pepper, to taste

Step by Step:

Step 1: Prep & Season

Preheat oven to 425°F. On a parchment paper lined sheet pan, toss potatoes with 1 tablespoon olive oil, garlic, oregano, paprika, salt and pepper. Pat chicken thighs dry and nestle them among the potatoes. Drizzle remaining olive oil over the chicken and season generously.

Step 2: Add Artichokes & Lemon

Scatter grilled artichokes around the pan. Add lemon zest and tuck fresh herbs around the pan for brightness and aroma.

Step 3: Roast & Serve

Roast for 35-40 minutes, until chicken is golden and cooked through (165F) and potatoes are crispy on the edges. Let rest 5 minutes before serving.

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