Broiled chicken thighs that’s low fuss to make and requires minimal clean up. With only 4 ingredients needed, this artichoke and garlic broiled chicken thighs takes only 30 minutes to make! A classic go to weeknight dinner recipe. Healthy and delicious. Gluten Free and Dairy Free. There are some recipes that I have made time and time again and yet have never written about them on here. Just those classic go to getogether or dinner recipes that I make so frequently that I always put off snapping a proper photo of until the following time.
Well no more.
These garlic and oregano broiled chicken thighs with artichoke hearts have been kept from you for way to long.
Over the years I have pretty much made this dish for every one of my friends and family members so it’s only fair you finally get to see this too.
This is the perfect low fuss, minimal clean up, always stellar solid dinner recipe. It comes out delicious every time and requires only a handful of ingredients and minutes of your time. Literally 10 minutes or less of prep time and only 20-25 minutes under the broiler.
This was the first broiled chicken thighs dish I had ever made and while I was skeptical at first (I was a chicken breast gal through and through) after this I don’t think I’ve ever purchased chicken breasts again, as you can tell from all my various chicken thigh recipes (crispy paprika honey chicken thighs, broiled paprika garlic chicken thighs, etc)
Chicken breasts = dry meat, or very high risk of dry meat if you’re not uber careful and paying close attention.
Chicken thighs are way more forgiving, they’ve got a lot more fat to work with, so it’s a lot harder to get these as dried out as chicken breasts can frequently end up.
I know I know, they don’t look as perky and nice as chicken breasts. I completely agree, but you’ll just somehow have to get over aspect.
To get these prepped you mix the chicken thighs with the artichoke hearts and their liquid. If you’re feeling patient you can let this marinate for 10-30 minutes, but this is entirely optional. If not feeling patient, mix those two together and then drain off the artichoke liquid. To the same bowl add lots of dried (or even fresh if you’ve got it) oregano, minced garlic, salt and pepper.
Once that is all mixed spread everything out on a large baking tray in a single layer and place under the broiler. Broil on high for 20 minutes, rearranging the tray halfway through to ensure for even cooking, or until cooked through and crispy.
The artichoke leaves will be nicely crisped up and the chicken will be soft and cooked through, with lightly charred edges here and there.
This is hands down one the simplest and most flavorful chicken recipes you can make in no time at all. I am a huge fan of broiled sheet pan recipes (as you can probably tell from my recent 5 Ingredient Pesto Chicken Sheet Pan Dinner with Veggies).
Every bite is so flavorful with all those Mediterranean flavors dancing around in your mouth.
Next time you’re making chicken for dinner make sure to make these broiled chicken thighs!
Need some side dish ideas for these 4 ingredient artichoke chicken thighs? Try my Vegan Jalapeño Lime Rice Pilaf, Wild Rice Squash Salad with Tahini Dressing, or Surprisingly Flavorful Ratatouille without Eggplant Recipe.
How to make broiled chicken thighs
Serves 1.5 chicken thighs
Only 4 key ingredients needed for these low fuss, minimal clean up 30 minute artichoke and garlic broiled chicken thighs. A classic go to weeknight dinner recipe. Healthy and delicious. Gluten Free and Dairy Free.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1.5 pounds boneless skinless chicken thighs (6)
- 1-2 jars artichoke hearts
- 2 tablespoons dried oregano
- 2 tablespoons minced garlic
- salt and pepper to taste
- Mix chicken thighs and artichoke hearts (including liquid) in a large bowl. Allow to marinate for 20-30 minutes (optional).
- Drain the liquid.
- Add oregano, minced garlic, salt and pepper.
- Broil on high for 20-25 minutes or until chicken is cooked through. (Broil on the second or third rack from the top for the first 20 minutes and then place the baking tray on the top oven shelf - closer to the broiler, to get a nice crisp on the chicken for the last 5 minutes)
- Optional: halfway through cooking time you can flip over the chicken thighs, if you like.