Cookbook author and recipe developer Samantha Seneviratne shares her go-to ingredient for making one-pan chicken thighs—roasted to golden-crisp goodness in the Miele M Touch Convection Oven—a winner, winner. Marinated artichokes pack a ton of flavor—especially in this roasted chicken thighs dish that requires little effort and dirties very few dishes. As a bonus, it includes a main and a side dish in one single pot. In other words, it hits all the right marks. GET THE RECIPE ►►https://f52.co/33lorjk

INGREDIENTS
For the topping:
3 tablespoons olive oil
1 clove garlic, grated
3/4 cup panko breadcrumbs
2 tablespoons chopped parsley
Zest of 1 lemon
Coarse salt and freshly ground pepper

For the roasted chicken thighs:
4 bone-in, skin-on chicken thighs
Coarse salt and freshly ground pepper
1 tablespoon olive oil
1 bunch scallions (about 8), sliced
1 (14- ounce) can quartered artichoke hearts, rinsed, drained, and patted dry
1 tablespoon Dijon mustard
1 tablespoon fresh-squeezed lemon juice
1 cup low-sodium chicken broth
1 cup whole milk
1 1/2 cups pearl couscous

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