Golden Pan-Roasted Chicken & Baby Artichokes with Meyer Lemon Pan Sauce

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat your 4 bone-in, skin-on chicken thighs very dry with paper towels—this is the secret to beautifully crisp skin. Season them generously all over with 1 tsp kosher salt and 1/2 tsp black pepper.

   5 min

   Tip: Moisture is the enemy of crispy skin, so don't skip the drying step!

2. 2

   Prepare the artichokes. Snap off the tough outer dark green leaves until you reach the pale yellow, tender inner leaves. Trim the tops and stems of 1 lb baby artichokes, halve them, and scoop out any fuzzy chokes with a spoon. Drop them immediately into a bowl of cold water squeezed with half of your 1 Meyer lemon to prevent browning.

   10 min

   Tip: Baby artichokes often don't have chokes, but check just in case. If the center is purple and prickly, scoop it out.

3. 3

   Heat 1 tbsp olive oil in a large oven-proof skillet over medium-high heat. Add the chicken thighs skin-side down. Pan-roast undisturbed until the skin naturally releases from the pan and is deeply golden brown and crispy.

   12 min

   Tip: If the chicken resists when you try to lift it, it's not ready. Give it another minute.

4. 4

   While the chicken is getting gorgeous in the pan, prep your aromatics. Peel and quarter 2 medium shallots, smash 3 cloves garlic, and tear 1/2 cup Castelvetrano olives in half. Have your liquids ready to go.

   5 min

   Tip: Tearing the olives rather than chopping them creates craggy edges that hold onto our beautiful pan sauce.

5. 5

   Drain the artichokes and pat them completely dry so they don't splatter in the hot fat. Flip the chicken thighs skin-side up in the skillet. Nestle the dried artichokes, shallots, and garlic all around the chicken in the rendered fat. Transfer the skillet directly to the preheated oven and roast until the chicken registers 165°F and the artichokes are tender.

   15 min

   Tip: Tuck the garlic cloves slightly under the artichokes so they soften in the fat without burning.

6. 6

   Carefully remove the skillet from the oven—wrap a towel around that blazing hot handle! Transfer the chicken, artichokes, and aromatics to a beautiful serving platter and tent loosely with foil to rest.

   2 min

   Tip: Resting allows the chicken juices to redistribute so every bite is succulent.

7. 7

   Place the skillet back on the stove over medium heat. Pour in 1/2 cup dry white wine to deglaze, vigorously scraping up all those wildly flavorful browned bits stuck to the bottom of the pan. Let the wine simmer until reduced by half.

   3 min

   Tip: This is where the French technique comes in—those brown bits are called 'fond', and they are the foundation of our sauce.

8. 8

   Stir in 1/2 cup chicken broth and squeeze in the juice from the remaining half of your 1 Meyer lemon. Simmer rapidly for 2 minutes to concentrate the flavors, then turn off the heat completely. Swirl in 2 tbsp cultured butter until the sauce is emulsified and glossy. Stir in the torn olives and 1/4 cup fresh tarragon.

   3 min

   Tip: Turning off the heat before adding the butter prevents the sauce from breaking. We want it glossy and velvety!

9. 9

   Pour the warm, buttery Meyer lemon pan sauce directly over the resting chicken and artichokes on your platter. Serve immediately outside under the evening sun, with plenty of crusty bread to mop up every last drop.

   2 min