Bring bold Mediterranean-inspired flavors to your dinner table with these easy Sheet Pan Lemon Artichoke Chicken Thighs.
Tender chicken is roasted alongside tangy marinated artichokes and fresh lemon slices in a buttery honey-garlic glaze enhanced by the herb-infused oil from the artichoke jar.
Everything cooks together on one baking sheet, creating a delicious meal with minimal preparation and effortless cleanup.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
Ingredients
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
- 4 garlic cloves, minced
- 1 teaspoon salt-free Greek seasoning
- 1 (12-ounce) jar marinated artichoke hearts, reserving 1/3 cup of the marinade
- Artichoke hearts, halved or quartered if large
- 6 boneless, skinless chicken thighs, patted dry
- 1 large lemon, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh oregano sprigs, for garnish (optional)
Instructions
1. Prepare the Oven
Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
2. Make the Glaze
In a large bowl, whisk together the melted butter, honey, minced garlic, and Greek seasoning until smooth.
3. Add the Marinade
Pour 1/3 cup of the reserved artichoke marinade into the bowl and stir until combined. Add the prepared artichoke hearts.
4. Coat the Chicken
Place the chicken thighs into the bowl with the artichokes. Add the lemon slices and red pepper flakes, if using. Season generously with salt and black pepper, then toss until everything is evenly coated.
5. Arrange on the Pan
Spread the chicken, artichokes, and lemon slices in a single layer on the prepared baking sheet. Position the chicken with the smooth side facing upward for even roasting.
6. Roast
Bake for 15 minutes.
7. Turn and Baste
Remove the baking sheet from the oven. Flip each chicken thigh and spoon the flavorful pan juices over the top.
8. Finish Cooking
Return the pan to the oven and roast for another 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.
9. Serve
Spoon the pan juices over the chicken and artichokes before serving. Garnish with fresh oregano, if desired, and enjoy while hot.
Helpful Tips
Pat the Chicken Dry
Drying the chicken with paper towels before seasoning helps the glaze cling better and encourages a nicely browned exterior.
Use the Artichoke Marinade
The seasoned oil from the marinated artichokes adds exceptional flavor to the sauce, eliminating the need for additional oil while creating a richer finish.
Cook to the Right Temperature
Use an instant-read thermometer to avoid overcooking. Remove the chicken as soon as it reaches 165°F (74°C) for juicy, tender results.
Adjust the Spice Level
Leave out the red pepper flakes for a milder meal, or increase the amount—or add a pinch of cayenne—for extra heat.
Nutrition Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 516 | — |
| Total Fat | 33g | 43% |
| Saturated Fat | 11g | 56% |
| Cholesterol | 210mg | 70% |
| Sodium | 910mg | 40% |
| Total Carbohydrates | 25g | 9% |
| Dietary Fiber | 7g | 25% |
| Total Sugars | 9g | — |
| Protein | 38g | 76% |
| Vitamin C | 75mg | 84% |
| Calcium | 75mg | 6% |
| Iron | 3mg | 16% |
| Potassium | 765mg | 16% |
Note: Nutrition values are estimates and may vary depending on the specific brands and ingredients used.
