Best Roasted Lemon Potatoes With Artichokes Recipes

ROASTED CHICKEN THIGHS WITH POTATOES, ARTICHOKES AND LEMON

Steps:

• Preheat oven to 450.
• Lightly oil a heavy-duty rimmed baking sheet.
• Put the chicken thighs on the baking sheet with plenty of room in between them. Season well with salt and pepper and roast in the hot oven for 15 minutes.
• Meanwhile, remove the artichokes from their package and rinse them in a colander under warm water to separate them and to begin to thaw them (it's fine if they're still partially frozen when you roast them.) Drain them well.
• Thinly slice half the lemon and juice the other half.
• Measure 4 tsp of the juice into a small bowl and whisk in 3 Tbsp of the olive oil. Season to taste with salt and pepper.
• Put the artichokes in a large bowl with the potatoes, thyme sprigs, lemon slices, the remaining 1/4 cup olive oil, 1 tsp salt, and a few grinds of pepper. Toss to coat well.
• When the thighs have roasted for 15 minutes, take the baking sheet out of the oven. Dump the artichokes, potatoes, and lemon slices onto the baking sheet in the empty spots surrouding the thighs. Try to distribute things more or less evenly and in a single layer so the vegetables get nicely browned. Keep the lemon slices toward the center of the pan so they don't burn.
• Continue roasting until the chicken skin is crisp, the meat cooked through, and the artichokes and potatoes are tender and browned, about 30-40 minutes.
• Divide the thigs and vegetables among four plates.
• Drizzle each serving with the lemon vinaigrette.

ROASTED ARTICHOKES WITH LEMON AIOLI

Steps:

• Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

ROASTED POTATOES AND ARTICHOKES

Steps:

• Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.