Preparation time: 5 mins
Cooking time: 1 hour
8 chicken thighs bone-in skin-on
2-4 tbsp oil
4 tbsp lemon juice
2 tbsp honey plus a bit more for dizzline
4 garlic cloves minced
1/2-1 teaspoon dried thyme
red pepper flakes (optional)
1 14 oz can artichoke hearts packed in water
Preheat oven to 350F. Place chicken in a glass baking dish skin side down. Place artichoke pieces around chicken. Sprinkle thyme, red pepper flakes, and garlic over chicken. Pour in lemon juice, oil, honey, and water from can.
Bake for 1 hour, turning chicken once to prevent burning. When chicken is turned skin-side up, drizzle a bit of honey on skin.