Grilled Chicken + Lemon, Thyme And Artichokes

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Grilled Chicken + Lemon, Thyme And Artichokes

Serves 4 -6 (plus left overs) | Prep Time: 10 minutes | Cook Time: 20 minutes

A make ahead chicken dish that doesn’t require a long marinating time for a delicious meal. Especially during a busy schedule. Get skin on boneless chicken breast or thighs to make cooking times even faster. I used bone in chicken thighs here.


  • 3 Tbsp. plus ½ cup extra-virgin olive oil, divided, plus more for grill
  • 4 skin-on, bone-in chicken breasts (about 3 lb.)
  • Kosher salt, freshly ground pepper
  • 2 lemons
  • 4 garlic cloves, crushed
  • 6 large sprigs thyme
  • 1 cup canned whole artichokes, drained and halved

Chef Tips

remember to allow proteins to sit out at least 30 minutes prior to cooking, This helps to promote even cooking. Look out for the cooking juices in the pan and after the chicken rests. This is gold! Collect this juice and put it into the bowl of lemon juice in step 4.


Step 1

Preheat oven to 425F. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet.

Step 2

Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about ¼ cup) along with the artichokes. Set aside.

Step 3

Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Preheat a grill pan over medium high heat until you see a whisp of smoke. Grill lemon slices, turning once, until charred in spots, about 3 minutes. Transfer to a plate or the side of your cutting board. Grill chicken skin side down, until skin is browned and starting to crisp, 8–10 minutes. Turn heat down to medium. Turn chicken over and continue to grill 2-3 minutes longer. Place pan in the oven until cooked through or a thermometer reads 160F. About 10-15 minutes longer. Transfer to a cutting board and let rest 10–15 minutes. 

Step 4

Carve chicken from bone and slice ½” thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs and grilled lemon slices all over. Season with more salt and pepper; Stir together the reserved lemon juice, any resting juices and remaining ½ cup oil over. Drizzle all over.