Sheet-Pan Slow-Roasted Chicken with Roasted Garlic, Artichokes & Lemon (Gluten-Free)
This gluten-free sheet-pan recipe features bone-in chicken thighs slow-roasted alongside whole garlic cloves, artichoke hearts, and lemon slices for a Mediterranean-inspired, deeply flavorful meal. Minimal prep and hands-off oven time make it perfect for easy weeknight or weekend dinners.
- 4 pieces bone-in, skin-on chicken thighs
- 1.5 cups canned artichoke hearts (drained, halved)
- 12 cloves whole garlic cloves (peeled)
- 1 whole lemon (thinly sliced)
- 2 cups baby Yukon gold potatoes (halved)
- 3 tbsp extra-virgin olive oil
- 6 sprigs fresh thyme sprigs
- 1 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 300°F. Line a large sheet pan with parchment paper. Pat chicken thighs dry and season both sides with sea salt, black pepper, and smoked paprika.
🌡️ 300°FArrange chicken thighs, artichoke hearts, whole garlic cloves, lemon slices, and halved potatoes evenly on the prepared sheet pan. Drizzle everything with olive oil and scatter thyme sprigs over the top.
Roast on the center rack for 70 minutes, basting chicken with pan juices halfway through, until chicken is very tender and potatoes are golden.
⏱️ 70 minutes 🌡️ 300°FIncrease oven temperature to 425°F. Continue roasting for 10 minutes to crisp the chicken skin and lightly caramelize the vegetables.
⏱️ 10 minutes 🌡️ 425°FRemove from oven. Discard thyme sprigs, and serve chicken with roasted garlic, artichokes, potatoes, and lemon slices spooned over the top.
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Nutrition Information
Per serving. Values are approximate and may vary.
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