One Pan Artichoke Chicken Bake
Sheet pan – Weeknight Wonder
This is another weeknight wonder, our One Pan Artichoke Chicken Bake. This is a wonderfully delicious mix of chicken thighs, artichoke hearts, red bell peppers, red onion, sunny lemon and earthy rosemary tucked within. Add some Couscous for a quick side and dinner is served. And the best part, it’s an easy one pan wonder. Perfect for the mid week rush.
I like to use skinless, boneless chicken thighs. I don’t buy the completely trimmed pieces, I like a little fat here and there. For this recipe I use jarred Artichoke hearts and the secret here is that I use the artichokes marinated in oil. This keeps the chicken moist and tender while adding a nice flavor to the entire dish.
For the artichokes and best results, I recommend the type that are marinated in oil with spices. I buy the Cara Mia brand (this time I tried the grilled artichokes) that is pretty widely available here in Los Angeles.
Preheat your oven to 400°.
Arrange the thighs on a rimmed sheet pan. Sprinkle with salt and pepper on both sides. Arrange onions, red bell pepper around the chicken. Then add the artichoke hearts with oil over entire sheet pan of chicken, onions and red peppers. (If you are concerned about the oil content, you can cut back by 1/3 of the oil marinade.) Tuck lemon slices and rosemary sprigs around the chicken and vegetables. Reserve the Feta cheese for last 10 minutes of baking.
Bake for 50 minutes and remove from oven. Now sprinkle the feta cheese on top of the entire sheet pan and return to the oven for about 10 more minutes. After 10 minutes, remove the One Pan Artichoke Chicken from the oven and serve with a side of couscous or mashed potatoes.
For another delicious chicken dinner, try our Easy Boneless Chicken Cacciatore and One Pan Lemon Rosemary Chicken and Rice.
Inspired by this recipe? Make sure to mention us or tag us on Instagram. All content and photographs ©Claudia’s Table and claudiastable.com
One Pan Artichoke Chicken Bake
August 9, 2020Equipment
- Rimmed sheet pan
Ingredients
- 6 chicken thighs boneless, skinless
- 1 whole red bell pepper sliced lengthwise
- 1/2 large red onion quartered
- 1 14.75oz artichoke hearts marinated, in oil
- 2 oz feta chunk
- 1/2 whole lemon sliced
- 3-4 sprigs rosemary fresh
- salt kosher
- pepper
Instructions
- Preheat oven to 400°
- Arrange the thighs on a rimmed sheet pan. Sprinkle with salt and pepper on both sides. .
- Arrange onions, red bell pepper around the chicken.
- Then add the artichoke hearts with oil over entire sheet pan of chicken, onions and red peppers. (If you are concerned about the oil content, you can cut back by 1/3 of the oil marinade.)
- Tuck lemon slices and rosemary sprigs around the chicken and vegetables.
- Place in a preheated oven and bake for 50 minutes.
- After 50 minutes remove from the oven and add crumbled Feta cheese.
- Bake 10 more minutes and remove.
- Chicken is thoroughly cooked at 165°.
- Serve with couscous or side of your choice.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
More weeknight wonders 👉🏻 Simple Herb Roast Chicken or Quick Weeknight Baked Pasta.
