Sheet-Pan Million-Dollar Chicken Thighs with Lemon, Garlic & Crispy Cheddar-Herb Crumb

⏱ 45 min · easy · 🍽 serves 2

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lb total)
• Kosher salt and black pepper, to taste
• 3 tbsp mayonnaise
• 2 cloves garlic, grated
• 1 lemon, zested and juiced
• 1/2 cup panko breadcrumbs
• 1/2 cup shredded sharp cheddar
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp olive oil, plus more for the vegetables
• 1 can (14 oz) artichoke hearts, drained and halved
• 1 cup cherry tomatoes
• 2 tbsp capers, drained
• 2 tbsp unsalted butter
• Lemon wedges, to serve

Steps

1. Preheat the main oven to 425F (fan). Pat the chicken thighs dry on a board, season both sides with salt and pepper, and set skin-side up on a sheet pan.
2. In a bowl, whisk the mayonnaise, grated garlic, lemon zest and lemon juice together. Spread half of this over the chicken skin.
3. Roast the chicken for 20 minutes while you build the crumb: stir the panko, cheddar, parsley, olive oil and remaining mayo mixture together in the same bowl.
4. On the board, toss the artichoke hearts and cherry tomatoes with a drizzle of olive oil, salt and pepper.
5. Pull the pan out, pat the crumb mixture over each thigh, and tuck the artichokes and tomatoes around the chicken. Return to the oven for 18–20 minutes, until the crumb is deep gold, the tomatoes have blistered, and the chicken reads an internal 165F.
6. While the chicken finishes, melt the butter in a small saucepan over low heat, stir in the capers and a squeeze of lemon, and cook for 1 minute until fragrant — this is your sauce.
7. Rest the chicken 5 minutes, then spoon the caper butter over everything. Brian, if you want the crumb extra crunchy, give your thighs 60 seconds under the broiler before saucing. Serve with lemon wedges.