- 6 bone in chicken thighs
- 2 – 3 cloves of garlic, minced
- 1 medium leek, chopped in 1/2 inch rounds or half-rounds
- 6 large roasted artichoke hearts, cut in half (note: if they are marinated, drain them well)
- 1/2 cup castelvetrano olives
- 1 – 1.5 lbs baby yellow potatoes (or any small potato like fingerlings), cut in half or quartered to cook more evenly
- olive oil
- salt, pepper
Preheat oven to 375.
Precook the potatoes whole in the microwave for 4 – 5 minutes so they are soft to cut.
Cut the potatoes in half or quarters. Place the leeks, garlic, and potatoes into a shallow braising pan, glass pan or roasting pan. Drizzle with olive oil and season with salt and pepper. The vegetables and chicken can be somewhat crowded, not too spread out in the pan so they don’t dry out.
Place the chicken thighs on top of the vegetables, drizzle with olive oil and season with salt, pepper, lemon pepper or dried herbs of your choosing (thyme, tarragon, oregano would all work).
Roast at 375 degrees. Check the chicken at about 25 minutes, stir the bottom to loosen and move the vegetables around. Add the artichokes and olives and roast until the chicken registers 160-165 degrees – about 15 minutes more.
