Active Time

　　10 min

　　Total Time

　　20 min

　　There's really no trick to recipes like this: Using moist, flavorful chicken thighs and good marinated artichoke hearts will result in a simple but memorable single-pan dish.

　　

Ingredients

8 skinless boneless chicken thighs (2 1/2 pounds)

　　12 ounces bottled marinated artichoke hearts, drained and quartered if whole

　　3 tablespoons extra-virgin olive oil, divided

　　2 tablespoons chopped parsley

　　2 to 3 tablespoons grated parmesan

　　

Step 1

Preheat broiler.

　　

Step 2

Toss chicken and artichokes with 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then broil on rack of a broiler pan 3 inches from heat, turning chicken once (do not turn artichokes), until lightly browned and cooked through, about 10 minutes.

　　

Step 3

Transfer chicken and artichokes to a platter and stir remaining tablespoon oil into chicken juices in bottom of broiler pan. Pour juices over chicken and sprinkle with parsley and cheese.