Name: Artichoke Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4-6 boneless skinless chicken thighs; Olive oil, for drizzling; Kosher salt and cracked black pepper; Zest and juice from 1 lemon; 2 teaspoon fresh thyme, chopped, plus more for garnish; 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered; 1 medium onion, coarsely chopped; 2 cups cubed french bread; 1/4 cup reduced-sodium chicken broth; 2 garlic cloves, minced; 1/4 cup shredded Parmesan cheese; 1 lemon, cut into 8 slices

Description

A standby sheet pan recipe that I usually always have most of the ingredients on hand for. Not only is it super tasty, it’s also super easy to clean up.

Ingredients

Scale

4–6 boneless skinless chicken thighs
Olive oil, for drizzling
Kosher salt and cracked black pepper
Zest and juice from 1 lemon
2 teaspoon fresh thyme, chopped, plus more for garnish
2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
1 medium onion, coarsely chopped
2 cups cubed french bread
1/4 cup reduced-sodium chicken broth
2 garlic cloves, minced
1/4 cup shredded Parmesan cheese
1 lemon, cut into 8 slices

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Instructions

Preheat oven to 400° F. Place chicken on a sheet tray lined with parchment or foil; drizzle with olive oil. Season liberally with kosher salt and cracked black pepper.

In a large bowl, combine zest and juice from lemon, thyme, artichoke hearts, onion, bread cubes, chicken broth, and garlic; drizzle liberally with olive oil and toss to coat. Arrange around the chicken and sprinkle chicken with Parmesan cheese; top with lemon slices.

Roast 20-25 minutes or until a thermometer inserted in chicken reads 165°. Garnish with fresh thyme before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes

Keywords: sheet pan, artichoke, chicken