Baked Chicken Thighs with Artichoke Hearts and Lemon Pickles

Start to finish: 13 hours, (40 minutes hands on)
Servings: 8

2 1/2 lemons, preferably thin skinned
3 tablespoons kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
8 medium bone in, skin on, chicken thighs
one 14-ounce can artichoke hearts, drained or one 9-ounce box defrosted frozen artichoke hearts
1/3 cup dry white wine
½ cup coarsely chopped fresh cilantro, parsley or dill

Rinse the lemons well and slice them crosswise ¼-inch thick. Arrange half of the slices in one layer (or slightly overlapping) in the bottom of a non corrosive baking dish or pie plate and sprinkle half the salt evenly over the slices. Repeat with the remaining slices and salt, cover and leave at room temperature for at least 12 hours and up to 48 hours. Rinse the lemons and remove the seeds.

Pat the lemons dry after you rinse them. Only half will be used in this recipe; keep the second half, covered, in the fridge for other uses (see intro). The pickles will keep for 2 weeks in the fridge.

Preheat the oven to 350 F. In a large ovenproof skillet heat 1 tablespoon of the oil over medium high heat. Season the chicken with salt and pepper on the skin side, reduce the heat to medium and working in batches if necessary (if all the chicken does not fit easily in the pan), cook the chicken, skin side down until the skin is nicely browned. Transfer the pieces to a plate and repeat with the remaining chicken if it didn’t all fit in the pan the first time. Pour off all but 2 tablespoons of the fat left in the pan.

Pat the artichoke hearts very dry using paper towels. Add them to the skillet and cook them over medium high heat, turning them occasionally until they are golden. Turn off the heat, return the chicken to the skillet, skin side up, and add half the pickled lemon slices. Pour the wine over the skillet and put the skillet on the middle shelf of the oven. Bake the chicken for 20 minutes or until it is just cooked through. Transfer chicken, artichokes, and lemon slices to each of 8 plates and pour some of the juice from the bottom of the skillet over each portion. Sprinkle with cilantro and serve right away.


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13 Responses to Baked Chicken Thighs with Artichoke Hearts and Lemon Pickles

  1. Just saw your chicken with lemon pickles and artichokes — looks great — can’t wait to try it!
    One question: you mentioned that leftover lemon pickles have many uses — would you please give me ideas for using those lemon pickles?
    Thank so much; I will wait to hear from you!

    • moulton says:

      You can add them as a garnish to soups, stews and roasted vegetables, chop and combine them with fresh herbs to top fish, slide them into a grilled cheese sandwich, or stir them into grain dishes.

  2. Fran Moore says:

    This recipe looks delicious.
    Can you tell me if it calls for bone in or boneless chicken thighs?
    Thank you.

    • moulton says:

      Fran, Bone in, skin on chicken thighs. Thanks so much for alerting me to the fact that I did not put that in the recipe!

  3. Susan Kurth says:

    Thank you for this unusual and tasty recipe. I saw your show and finally got to try it tonight. I had 6 large chicken thighs which I cooked skin side down to brown the skin. I’m wondering if I did not cook them long enough on the stove top as it took 40 to 45 minutes at 350 in the oven before they were done. I was thinking of trying to use a higher oven temperature next time as I definitely want to eat this again.

    • moulton says:

      I wouldn’t up the oven temp, I would just cook them longer as you did so that you end up with juicy meat. They must have been pretty large.

  4. Julie L says:

    This is my go to chicken recipe for my family coming over, company or a quick weeknight meal. I always have the lemon pickles on hand and use them in so many other recipes. Sara, I love your cooking and I love your show. Thank you!!

  5. Susan M Manglass says:

    I’m making this now Sara. I love preserved lemons!

  6. Robin Halsey says:

    Trying this week. Lemon slices are pickling now. My 12 y/old granddaughter can’t wait… 4 Questions! Q: What sides do you recommend? Q: Can you pickle limes the same way and if so, what could you use them in/on? Q: Could I go “Greek” with this lemon/chicken recipe and use oregano? I’m a BIG FAN of Greek dishes. Q: Can you make Avaglomeno soup soon? I use the chicken in the soup, not just the broth and I don’t use pasta! I’ve seen some people use it instead of short grain (risotto) rice ad it’s not kosher if you know what I mean! LOL.

    • moulton says:

      I don’t think the same recipe would work with limes, the proportions would be different (I think less salt) but go ahead and try and tell me how it comes out. Yes to oregano. and yes, I will do avgolemono soup some time.

  7. Laura says:

    What side dishes would you serve this with?

  8. Leilani Whitehurst says:

    My family & I loooove this recipe! The lemons are amazing & not too sour. I also use the artichokes in oil from Costco, delicious. I make sure the skins aren’t in any liquid while cooking and they come out so crisp. Thank you Sara for this, it’s great!

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