Roast Chicken with Artichokes, Potatoes and Sun-Dried Tomatoes

This is one of my favorite meals. The richness of the chicken thighs, the heartiness of the potatoes and the addition of artichokes, sun-dried tomatoes and fresh herbs make this a meal that can appeal to just about anybody. When I freeze this meal, it is portioned out into two 8" X 8" pans. It gives you the option to make both meals and have leftovers, make one at a time, or share one of the pans with a friend or neighbor. This is one of my go-to meals that I take over someone's house that has recently had a baby, had a death in the family, or is going through cancer treatments and would appreciate a satisfying meal made with love. Though, if you decide to keep both pans for yourself because it is so delicious, I won't blame you.

ROAST CHICKEN WITH ARTICHOKES, POTATOES, AND SUN-DRIED TOMATOES
Prep Time: 15 min
Serves 4-6

Ingredients
*    8 Chicken Thighs
*    1/4 cup quality extra-virgin olive oil
*    1 TBS fresh rosemary, minced
*    1 1/2 tsp fresh oregano, minced
*    1 head of garlic, separated individual cloves and peeled
*    2 lbs peeled red potatoes, scrubbed and cut into wedges
*    1 14 oz can artichoke hearts (unmarinated)
*    3 TBS julienned sun-dried tomatoes
*    Juice of half a lemon
*    Salt and pepper, to taste

Instructions
1.    Preheat oven to 375 F
2.    Combine the olive oil, rosemary, and oregano.
3.    Place the chicken, potatoes, garlic, and artichokes in a large roasting pan and toss with the oil mixture, then spread everything evenly out into an even layer. Season the chicken liberally with salt and pepper.
4.    Roast uncovered for 45 minutes.
5.    Distribute the sun-dried tomatoes and squeeze the lemon juice over the top. Baste the chicken and roast for another 15 minutes. Baste it again halfway through the 15 minutes.
6.    For extra crispiness, you can run everything under the broiler for 1-2 minutes.

Make-ahead directions: Instead of putting everything in the roasting pan in Step 3, separate everything between two 8"x8" disposable foil roasting pans and freeze. Thaw overnight before cooking the next day.