Baked Chicken Thighs with Artichokes
Filled with flavor with lemons, artichokes with chicken thighs that are quick and easy for a low-carb, gluten-free dinner.
Servings: 3
Calories: 770kcal
Cost: $
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
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 under cooked. It is my must have in the kitchen.
Nutrition
Serving: 3g | Calories: 770kcal | Carbohydrates: 11g | Protein: 49g | Fat: 58g | Saturated Fat: 14g | Cholesterol: 283mg | Sodium: 511mg | Potassium: 869mg | Fiber: 4g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 3mg