Roasted Greek Chicken Thighs with Artichokes and Bacon
This healthy, delicious [almost] one-pot dish is bursting with flavor, and full of vegetables!
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
1hour 1hour
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
1hour 1hour
Ingredients
Instructions
  1. In a large ziploc bag, combine the chicken stock, red wine vinegar, lemon juice, shallot, garlic, oregano, parsley, thyme, and crushed red pepper flakes, mixing well. Add the chicken thighs to the ziploc bag, and marinate for at least an hour, and up to 24 hours.
  2. Once ready to prepare the chicken, preheat your oven to 400 degrees.
  3. In a large saute pan over medium heat, add your chopped bacon and saute until cooked. Remove from heat and set aside.
  4. Reserve 1 tablespoon of bacon fat in the saute pan, discarding any excess fat. Remove the chicken thighs from the marinade (reserving the marinade) and season the skin of the chicken thighs with salt and pepper.
  5. Still over medium heat, sear the chicken thighs in the saute pan, skin-side down, for 4-6 minutes, or until crispy and golden brown. Set aside.
  6. In a large pyrex pan, add the artichoke hearts, grape tomatoes, roasted red peppers, and cooked bacon. Nestle the seared chicken thighs in between the vegetables. Pour the marinade atop the chicken and vegetables.
  7. Roast the chicken and vegetable for 50 minutes.
  8. Optional: If desired, remove the chicken and vegetables from the pyrex pan. Pour the chicken stock marinade into a sauce pan over medium heat. Return the chicken and vegetables to the pan, and place in oven at 200 degrees to keep warm.
  9. In a small bowl, mix together the cornstarch and water. Slowly whisk the mixture into the sauce. Once thick, remove from heat. Serve the warm chicken and vegetables, topped with the thickened sauce. Enjoy!
Recipe Notes

Our wine choice: the 2015 Nobilo Icon Sauvignon Blanc. It’s light and airy with floral and citrus notes, and just enough body to pair with these Greek chicken thighs. Cheers!

Print Recipe
 Roasted Greek Chicken Thighs with Artichokes and Bacon
This healthy, delicious [almost] one-pot dish is bursting with flavor, and full of vegetables!
Roasted Greek Chicken Thighs with Artichokes and Bacon
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
people
Ingredients
Roasted Greek Chicken Thighs with Artichokes and Bacon
Instructions
  1. In a large ziploc bag, combine the chicken stock, red wine vinegar, lemon juice, shallot, garlic, oregano, parsley, thyme, and crushed red pepper flakes, mixing well. Add the chicken thighs to the ziploc bag, and marinate for at least an hour, and up to 24 hours.
  2. Once ready to prepare the chicken, preheat your oven to 400 degrees.
  3. In a large saute pan over medium heat, add your chopped bacon and saute until cooked. Remove from heat and set aside.
  4. Reserve 1 tablespoon of bacon fat in the saute pan, discarding any excess fat. Remove the chicken thighs from the marinade (reserving the marinade) and season the skin of the chicken thighs with salt and pepper.
  5. Still over medium heat, sear the chicken thighs in the saute pan, skin-side down, for 4-6 minutes, or until crispy and golden brown. Set aside.
  6. In a large pyrex pan, add the artichoke hearts, grape tomatoes, roasted red peppers, and cooked bacon. Nestle the seared chicken thighs in between the vegetables. Pour the marinade atop the chicken and vegetables.
  7. Roast the chicken and vegetable for 50 minutes.
  8. Optional: If desired, remove the chicken and vegetables from the pyrex pan. Pour the chicken stock marinade into a sauce pan over medium heat. Return the chicken and vegetables to the pan, and place in oven at 200 degrees to keep warm.
  9. In a small bowl, mix together the cornstarch and water. Slowly whisk the mixture into the sauce. Once thick, remove from heat. Serve the warm chicken and vegetables, topped with the thickened sauce. Enjoy!
Recipe Notes

Our wine choice: the 2015 Nobilo Icon Sauvignon Blanc. It's light and airy with floral and citrus notes, and just enough body to pair with these Greek chicken thighs. Cheers!

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