Roast Chicken Thighs with Potatoes, Artichokes and Lemon

• 3 tbsp olive oil (divided) 
• 5 boneless, skinless chicken thighs, trimmed of any fat 
• Sea salt and fresh cracked pepper, to taste 
• Dried basil, to taste 
• 15 frozen artichoke hearts, thawed & dried
• 15 fingerling potatoes, sliced in half lengthwise 
• 1-2 cloves of garlic, sliced into thin slivers 
• Zest & juice of one lemon
• 1 lemon sliced into thin slices 
• 2 tbsp chicken broth 
• 1 tbsp fresh parsley, chopped (garnish) 

Heat a pot of water over high heat until it's boiling. Slice the fingerling potatoes down the center lengthwise then add them to the boiling water to par-cook for 6-7 minutes. Remove from heat and drain water. 

Add the garlic slivers, lemon zest, lemon slices, artichoke hearts, and 1 tablespoon of olive oil to the potatoes. Season with sea salt and fresh cracked pepper to taste, set aside. 

Preheat the oven to 400 degrees. 

Season the trimmed chicken thighs with sea salt, fresh cracked pepper, and dried basil to taste. 

Heat 1 tablespoon of olive oil in an OVENPROOF SKILLET over medium-high heat. Once VERY HOT add the chicken thighs and cook for 3-4 minutes or until golden brown. Turn the chicken over and remove it from heat. 

Add the potato and artichoke heart mixture to the pan. Place the skillet in the oven and roast for 15 minutes. 

Mix 1 tablespoon of olive oil, juice of one lemon, and 2 tablespoons of chicken broth in a bowl. Season with dried basil, sea salt, and fresh cracked pepper to taste. 

Remove the skillet from the oven and pour the lemon juice mixture over the top of everything. 

Let the chicken rest for 3-4 minutes before cutting. Enjoy.