Roast Chicken Thighs With Potatoes, Artichokes & Lemon

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Chopped fresh flat-leaf parsley for garnish (optional)

4 small sprigs fresh thyme

Kosher salt and freshly ground black pepper

1/4 cup plus 3 Tbs. extra-virgin olive oil, more for the baking sheet

10- to 12-oz. package frozen artichoke hearts, preferably Trader Joe's brand

1 lemon

1 lb. small potatoes, such as fingerling or baby Yukon golds, those over 2 inches cut in half

4 large bone-in, skin-on chicken thighs, trimmed of excess skin and fat

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