Sunday dinner is usually reserved for pasta, but this past Sunday it was rainy and cooler than normal in the south. But still humid, go figure. The day was dark, clouds were overhead and there had been no sign of sun for days. I wanted to eat something hearty– something that felt like hibernation— but I didn’t really want to “cook.” While I love stew, I was in no mood to take all of the steps to make it as I’ve been feeling generally unambitious in the kitchen as of late. And though I wanted something hearty, I also wanted to “cook” something incredibly simple. Preparing dinner just about every night has been tiring and daunting. I’m used to only feeding myself, so this quick game change of feeding a family of 4 has changed my cooking landscape and, yes, even my attitude towards my love of cooking.

But here I am, trying. Jars of marinated vegetables in hand. And I don’t give a shit if you sodium shame and side eye my marinated veggie choices— I’m tired. I’m trying.

Two weeks ago my mom and I went to Aldi and picked up a few jars of artichoke hearts and sun-dried tomatoes in oil. Though I imagined using them in salads or for antipasto on my actual “no cook” nights, these jarred goods would serve as the base for my Sunday meal which would require no chopping, no prepping, and no giving a shit about how much sodium is in each jar. The only goal I had in mind was to make something substantial that would take me 10 minutes to prep and would then flavor itself.

Done.

Marinated artichokes and sun-dried tomatoes in oil are FULL of flavor– fat and salt– thank you. Chicken thighs (on the bone) are so tasty and they have a nice layer of fat skin (that can be trimmed) to keep them super moist while roasting. That thigh fat is a moisture shield and so is meat on the bone. Buyer beware— getting your bone on is a good thing. This is the only place I’m getting my bone on these days. Four plus years to be exact, I digress.

So I paired these three ingredients together, along with golden potatoes– a touch of salt and pepper to make my one pan Sunday supper.

What happened, you ask? Magic, honestly.

It was fucking delicious. And easy. So easy that my barely functioning brain surrendered to peace and happiness for a fleeting moment as I thought of 4 more meals I could make from chicken thighs and artichokes— subbing in various veggies (like peas and carrots) and swapping out potatoes for rice (cooked separately, of course). I think I have a winter meal plan for the family now, one that doesn’t include so much labor– but maybe too much salt— but who cares right now? I’m getting dinner on the table without hours of chopping chipping away at my tired feet and emotionally full mind.

I hope this helps you get dinner on the table– during a time of despair or during a night where you just want to say fuck it but can’t because you have mouths to feed. I promise you, it doesn’t get any easier or tastier than this. Oh, and this gave us leftovers— so it’s the gift that keeps on giving (for lunch or another dinner when paired with a salad and cheese).

Roasted Chicken Thighs with Artichokes & Sun Dried Tomatoes

8 chicken thighs on the bone, fat/skin trimmed
4-5 large Yukon Gold potatoes cut into chunks or 8-12 smaller golden potatoes cut in half
1 x 12 oz jar of marinated artichoke hearts
1 x 8 oz jar of sun-dried tomatoes
Kosher Salt
Freshly ground black pepper

–Preheat the oven to 375 degrees
–Place cut potatoes, artichokes and ½ the jar of the sun-dried tomatoes (in all of their oily and sodium laden glory) in a 13x9 baking dish
–Lay trimmed chicken thighs on top of the potato, artichoke and sun-dried tomato mixture
–Salt and pepper the thighs and then pour the remaining sun-dried tomatoes on top
–Pop in the oven for 45 minutes at 375 degrees and when the timer goes off– remove the pan from the oven, lift the chicken pieces and give the potatoes and artichokes a toss
–Boost the oven heat to 400 degrees
–Spoon the liquid on top of the chicken thighs and pop them back in the oven for another 10-15 minutes until the chicken is cooked through and the skin is golden brown– we’re not going for a char/crsipy skin here (the skin is left on for flavor and to shield the chicken)
–Serve hot with a side salad or as is