Go Back

Roasted Chicken and Artichokes


  • 2 tablespoons butter
  • Avocado oil for cooking
  • 4 bone-in skin on chicken thighs
  • 6-8 small potatoes 2-3" sized
  • 15 Sicilian olives
  • 1 can artichoke chokes approximately 8 in a can, keep the juice
  • 7-8 fresh thyme sprigs
  • 6-7 fresh oregano sprigs
  • 3 tablespoons minced garlic
  • All purpose rub
  • Salt and pepper


  • Melt the butter in a deep, oven safe, frying pan. Add a drizzle of the avocado oil.
  • Sprinkle the thighs on both sides with an all-purpose rub and a sprinkling of salt. Sear on both sides for a couple minutes, until nicely browned.
  • Remove from the pan.
  • Wash and cut the potatoes into 8's (or approximately 1 1/2" pieces), toss in a very light drizzle of avocado oil, salt and pepper, 2 tablespoons of the minced garlic, and a light sprinkling of rub. Place in the bottom of the pan and pan fry to lightly brown for a few minutes.
  • Turn off heat.
  • Strip the herbs off their stems and sprinkle half of each on the potatoes.
  • Place the chicken on the potatoes, place the artichoke hearts around the chicken.
  • Sprinkle on the remaining tablespoon of minced garlic, some salt and pepper, and olives around the chicken.
  • Pour the artichoke liquid into the bottom of the pan.
  • Bake uncovered at 350°F for 1 hour.