The idea for this recipe came completely spontaneously: my mom, who at this time has wonderful artichokes in the garden, brought me a nice basket saying “see what you want to do with them.” And I, faced with those artichokes so fresh and tender, immediately thought of a simple but very fragrant dish: oven chicken thighs with artichokes, sage, rosemary and beer.
One of those recipes that smells like home, an oven on and a kitchen filled with good aromas.
It is a genuine, rustic main course that doesn’t require major preparations: clean the artichokes, season the chicken with a chopped mix of fresh herbs and then let the oven do the rest. The beer makes the meat extremely tender and creates a light but tasty sauce that envelopes the artichokes and makes them even better.
It’s the classic stress-free dish, perfect for a family dinner or when you want to put something simple but special on the table.
If you also love artichokes and recipes that smell of fresh herbs, you’ll fall in love with this right away. 😊
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
OVEN CHICKEN THIGHS WITH ARTICHOKES
- 5 chicken thighs
- 5 artichokes
- 1 lemon (for the acidulated water)
- 1 garlic clove
- 1 glass light beer
- 1 tablespoon chopped sage
- 1 tablespoon chopped rosemary
- a few sage leaves and one sprig of rosemary, whole
- salt
- white pepper
- extra virgin olive oil
Tools
OVEN CHICKEN THIGHS WITH ARTICHOKES
- 1 Teglia teglia
- 1 Mezzaluna mezzaluna
- 1 Cutting Board tagliere
Steps
Clean the artichokes by removing the tougher outer leaves and the end of the stem.
Cut them into wedges and place them in a bowl with water and lemon to prevent browning.
Prepare a fine chop of sage, rosemary, salt and white pepper. Rub the chicken thighs well with this aromatic mix and arrange them in a baking dish.
Also add whole sage leaves, rosemary and a garlic clove to the dish. Pour a glass of beer into the bottom of the dish.
Drain the artichokes, pat them dry and distribute them around the chicken.
Finish with a generous drizzle of extra virgin olive oil.
Bake at 374°F for 45–55 minutes, turning the chicken halfway through cooking and basting with the pan juices. In the last 10 minutes you can increase to 392°F to get a more golden skin.
✨Variations
With potatoes: add potato wedges to the pan together with the artichokes.
Without beer: replace it with vegetable broth or dry white wine.
With lemon: add slices of untreated lemon for a fresh touch.
With olives: add black or Taggiasca olives in the last 20 minutes.
In a pan: brown, deglaze with beer and cook covered for 35–40 minutes.
FAQ (Questions & Answers)
How do I prevent artichokes from browning?
Place them immediately in water and lemon after cleaning. This step is essential to keep a nice, natural color.
Can I prepare the recipe in advance?
You can assemble everything in the baking dish a few hours ahead and bake at the last moment. I do not recommend cooking it in advance because the artichokes tend to darken and dry out.
Which part of the chicken is best to use?
Thighs are perfect because they stay soft and juicy. You can also use bone-in upper thighs or drumsticks. Breast is not recommended: it tends to dry out.
Can I substitute the beer?
Of course: you can use dry white wine or vegetable broth. The result will still be aromatic and light.
How do I get crispier skin?
In the last 10 minutes raise the oven to 392–410°F or switch on the grill for 2–3 minutes, watching carefully so it doesn’t burn.
