Smoky Mediterranean Chicken

Sometimes I have absolutely no idea what to make for dinner. And not all my last-minute creations are successful; however, this dish was a big hit--and the bonus is that it's both super flavorful and easy too. In a 9 x 13-inch baking dish I mixed one package of boneless, skinless chicken thighs (about 1.25 lbs) with four Yukon gold potatoes and a can of artichoke hearts. I cut the potatoes in four to six pieces, depending on the potato, and the artichoke hearts were drained and then cut in half. To that, I added the zest of one lemon, four whole cloves of garlic, about a tablespoon of smoked paprika, dried oregano, salt and pepper, and maybe a tablespoon of olive oil. I tossed everything together and then baked it at 350 degrees for an hour or so (or you could do a higher temp for less time.) When done, the chicken was sweet from the lemon and paprika, with a little hint of spice, while the potatoes were crusty on the outside and tender within.