by: Gaby Dalkin
Cook Time
30 minutes
Prep Time
10 minutes
Yield
6 servings
Total Time
30 minutes
Prep Time
10 minutes
Yield
6 servings
summary
There's nothing better than crispy chicken skin paired with a creamy sauce. This Spinach Artichoke Chicken is one of my favorite recipes when you need dinner in under 30 minutes. Serve it with rice or pasta and you're in business!
ingredients
- 8 bone-in skin-on chicken thighs
- Kosher salt and freshly ground pepper to taste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1–2 tablespoons avocado oil
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups artichoke hearts, drained, blotted dry and quartered
- 1 shallot, finely sliced
- 4–6 cloves garlic, roughly chopped
- 8 ounces fresh spinach
- ½ cup heavy cream
- ½ cup white wine or rose
- Grated parmesan for serving
directions
- Position a rack in the lower third of the oven and preheat to 400°F.
- Season the chicken thighs on both sides with salt, pepper, oregano and thyme. Heat the avocado oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes.
- Flip the chicken to the other side and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, 18–20 minutes.
- While the chicken is roasting, make the creamy artichokes and spinach. Add the olive oil and butter to another skillet over medium heat and let the butter melt. Add the artichoke quarters and let them crisp up in the fat. Add the shallot and garlic and sauté for 30 seconds until fragrant. Reduce heat to low, add the spinach and cream, stir to combine and season with salt and pepper. Cover until spinach is wilted.
- Remove the chicken from the oven, and remove the chicken to a baking sheet. Deglaze the ovenproof skillet with the wine and scrape up all the bits on the bottom of the skillet. Once the wine has cooked out, about 5 minutes, add the spinach artichoke mixture into the skillet and nestle the chicken in with the creamy artichokes. Serve with parmesan on top and extra lemon juice, salt and pepper as desired.
