Roast Chicken Thighs with Potatoes, Artichokes and Lemon

Roast Chicken Thighs with Potatoes, Artichokes and Lemon

3 tbsp olive oil (divided)
5 boneless, skinless chicken thighs
salt and pepper
Dried basil, to taste
15 frozen artichoke hearts, thawed (2 cans halved)
1 fellel, chopped
15 fingerling potatoes, sliced in half lengthwise
1-2 cloves of garlic, sliced into thin slivers
Zest of one lemon and the juice
1 lemon sliced into thin slices
handful cherry tomatoes
3 tbsp fresh parsley, chopped

Halve and part-boil potatoes for 6-7 minutes. Remove from heat and drain
water. Add the garlic slivers, lemon zest, lemon slices, fellel,
artichoke hearts and 1 tablespoon of olive oil to the potatoes. Season
with sea salt and fresh cracked pepper to taste, set aside.

Preheat the oven to 400 degrees. Season the trimmed chicken thighs with
sea salt, fresh cracked pepper and dried basil to taste. Heat 1
tablespoon of olive oil in a giant skillet over medium high heat. Add the
chicken thighs and cook for 3-4 minutes or until golden brown. Turn the
chicken over and remove from heat. Add everything to a baking dish and
roast for 15 minutes along with a handful of cherry tomatoes.

Finish with lemon juice and parsley.