Chicken, Artichoke & Baby Potato Roast with Greek Herbs & Lemon

This Greek-inspired entrée couldn’t be simpler to prepare – just toss and roast. Round out the meal by serving it with a salad or fresh fruit for dessert.
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Chicken Artichoke and Baby Potato Roast with Greek Herbs and Lemon

Chicken Artichoke and Baby Potato Roast with Greek Herbs and Lemon

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • Olive oil cooking spray
  • 4 bone-in, skinless chicken thighs (about 1⁄ lb total)
  • 1 large lemon
  • 4 cloves garlic
  • 1 8-oz box frozen artichoke hearts, thawed and drained
  • 1 1/4 lb baby red, white or yellow potatoes, scrubbed and quartered (about 12)
  • 2 tbsp finely chopped fresh oregano leaves
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/8 tsp red pepper flakes
  • Pinch fresh ground black pepper
  • 1/3 cup crumbled feta cheese, room temperature

Preparation

  1. Preheat oven to 400°F. Line a large baking sheet with foil and mist with cooking spray. Using paper towels, pat chicken dry. Zest half of lemon and cut remaining half into wedges. Using tongs, in a large bowl, toss chicken with lemon zest, lemon wedges, garlic, artichokes, potatoes, oregano, oil, salt, pepper flakes and black pepper until well coated. Spread chicken and vegetables onto a large baking sheet or baking dish.
  2. Roast for about 45 minutes, turning chicken and vegetables halfway, until potatoes are tender and an internal thermometer inserted into center of chicken thigh reaches 165°F. Remove and discard lemon wedges. Divide chicken and vegetables between serving plates and sprinkle with cheese.

Nutrition Information

  • Serving Size: 1 chicken thigh and 3/4 cup vegetables
  • Calories: 396
  • Carbohydrate Content: 31 g
  • Cholesterol Content: 149 mg
  • Fat Content: 15 g
  • Fiber Content: 4 g
  • Protein Content: 33 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 500 mg
  • Sugar Content: 1 g
  • Polyunsaturated Fat Content: 2 g