Recipe from France! Low-Carb Baked Chicken Thighs in the Oven with Artichokes which is full of flavor. It takes no time to make and it's packed with flavor but better yet it’s gluten-free and low-carb.
Chicken thighs are the most flavorful part of the chicken and the least expensive at the grocery store. I try to always stock up and freeze my chicken thighs so I have them at my figure tips at a drop of a hat. I love my Baked Chicken Thighs with Artichokes recipe from my godmother who was a true Persian woman.
She was a wonderful cook who had such passion for food and made everything nice and tasty. Her father was a diplomat from France and they lived in Paris when she was a young girl which is when she learned to cook with her mom and the staff. They had many dinner parties and she became one of the cooks during these events.
One of the things that she used to tell me was, “cooking good food makes life happy.” To think that this woman never ate fast food in her whole life nor even tried a McDonald's hamburger one time! So in memory of this special lady, here is one of her many recipes that I am sharing with you.
Step by Step - Baked Chicken Thighs with Artichokes
The tools needed for this dish are a skillet and a casserole dish. Two items that I have had in my kitchen since I was 20 years old. Even then I loved to cook!
2. Add a little olive oil and ½ of the tablespoon of capers and place the chicken thighs skin side down in a skillet. Cook over medium high heat until the chicken golden brown on both sides, about 8 minutes.
4. Add the white wine and scrape up any browned bits from the bottom of the pan.
6. Add the pepper and artichoke on top of the chicken and spread evenly top with the rest of the capers and parsley.
7. Slice the lemon and squeeze it on top of the dish.
8. Bake for 15-20 minutes or until cooked through and the internal temperature is 160°F. Tent with foil and rest for 5 minutes and the temperature will come up to 165°F.
9. Top with fresh chopped parsley and serve. EnJOY!
Variations
- Use chicken breast instead of chicken thighs.
- Cook spaghetti and mix into the sauce of the chicken then chop cooked chicken and mix into spaghetti.
- Add sliced kalamata olives on top of the dish before serving.
Ways to Serve
- Jeff’s favorite is little roasted potatoes in the oven.
- Also, white rice is another favorite.
- On a special day that I will celebrate with a little gluten-free pasta, I’ll mix it in the juices from the bottom of the casserole dish.
Tip
One of the things that I own and can’t be without is my food thermometer to check my chicken. I always check my meat to make sure they are not undercooked. It is my must-have in the kitchen.
MORE RECIPES from France
- French Country Style Tomato Basil Soup
- What is Foie Gras a Classic French Appetizer
- Quick Low-Carb Egg Breakfast
- French Einkorn Crepes
TRAVEL GUIDE to France
- Eiffel Tower in Paris France on Our First Day
- Paris Tours to Notre Dame Cathedral
- Montmartre in Paris for My Birthday
- The Palace of Versailles in France was Beautiful
Baked Chicken Thighs with Artichokes
Ingredients
- 6 chicken thighs
- 1 roasted red peppers
- 1 artichoke can
- 1 lemon sliced
- ¼ cup white wine
- 1 tablespoon rosemary
- 2 tablespoon olive oil
- 1 tablespoon capers
- ⅓ cup parsley
- Salt & Pepper
Instructions
- Preheat the oven to 400°F then season both sides of the chicken thighs with salt and pepper.
- Add a little olive oil and ½ of the tablespoon of capers and place the chicken thighs skin side down in a skillet. Cook over medium high heat until the chicken golden brown on both sides, about 8 minutes.
- Transfer the chicken skin side up to a casserole dish.
- Add the white wine and scrape up any browned bits from the bottom of the pan.
- Add artichokes and peppers to the skillet on medium heat. Cook a little so it can absorb the flavors of the wine and spices.
- Add the pepper and artichoke on top of the chicken and spread evenly top with the rest of the capers and parsley.
- Slice the lemon and squeeze on top of the dish.
- Bake for 15-20 minutes or until cooked through and the internal temperature is 160°F. Tent with foil and rest for 5 minutes and the temperature will come up to 165°F.
- Top with fresh chopped parsley and serve. EnJOY!
Notes
Nutrition
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