Name: Roasted Chicken with Artichoke Hearts and Pancetta
Total time: 30 min
Ingredients: 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed; Salt and pepper; 1 tablespoon olive oil; 2 ounces pancetta, chopped fine; 18 ounces frozen artichoke hearts, thawed, patted dry, and quartered; 3 garlic cloves, minced; 2 teaspoons minced fresh thyme; 1/2 cup chicken broth; 2 teaspoons lemon juice

Why This Recipe Works

Cooking the chicken skin side down in a 450-degree oven nicely crisps and browns the skin. Frozen artichokes and pancetta combine for a quick-cooking, flavorful side dish.

Before You Begin

In step 2, be mindful of the hot skillet handle.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned, about 5 minutes. Transfer skillet to oven and roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 15 minutes. Transfer chicken to platter, skin side up, and tent loosely with foil.

Add pancetta to now-empty skillet (skillet handle will be hot) and cook over medium-high heat until crisp, about 4 minutes. Add artichokes and cook, without stirring, until browned, about 2 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth and lemon juice, scraping up any browned bits, and cook until slightly thickened, about 2 minutes. Season with salt and pepper to taste. Spoon artichoke mixture around chicken and serve.