Roasted Chicken Thighs With Artichokes, Herbs And Lemons

Although this dish take about 1 hour and 45 minutes to cook, there is almost no prep, which makes a great easy friday night dinner, with not many dishes to do, just pop it in the oven and sit back with a glass of wine!

Recipe for two:
4 organic chicken thighs, skin on and bone in
2 artichokes, trimmed
2 lemons, cut in half
1 onion, peeled and quartered
1 head of garlic, separated but not peeled
1 acorn squash, quartered and seeded
Hand full of cherry tomatoes
A few springs of thyme
1 c Madeira
Olive oil
1/2 stick butter
Salt and pepper

Tip:  By leaving the skins on the garlic, this helps them not get to burned or black!

Set the oven to 400*  Place chicken thighs in a roasting pan with some olive oil and salt and pepper.  While the oven is getting hot, boil the trimmed artichokes, ( by trimming I mean remove the small leaves at the stem and shorten the stem if it's to long, then cut off the sharp needles on the ends of the leaves ).
When the artichokes are almost done, remove and drain.  When they are cool enough, cut in half length ways and remove the fine hairs or the choke!

Place the oiled thighs in the oven and cook for about 30 minutes, then remove and add some more olive oil and all the ingredients  except the tomatoes, wine and butter.  Make sure that the artichokes and lemons are face down so they caramelize.   Cook for about 45 minutes and check for doneness, if the chicken is getting to done pull it out and return it later.  If everything is caramelizing nicely then add the wine, butter and tomatoes and cook for a bit more or until the liquid has reduced.  The chicken should be crispy and the vegetables browned, and just enough liquid to sauce the plates...

Serve on to warm plates.

Bon Appetit!  Chef Hobbes