One Pan Artichoke Chicken Bake
This One Pan Artichoke Chicken Bake has bold Mediterranean flavors, and you will be hooked! And the best part, everything is on one sheet pan, making this extra good. This is a wonderfully mouthwatering mix of baked chicken thighs, marinated artichoke hearts, red bell peppers, red onion, sunny lemon slices, and fresh rosemary. This is the perfect chicken sheet pan recipe to brighten any night of the week!
Ingredient notes
I like to use skinless, boneless chicken thighs. I don’t buy the completely trimmed chicken pieces; I like a little fat here and there. For this recipe, I use jarred marinated 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.
- Boneless, skinless chicken thighs, bone-in, skin-on work great too, but they take longer to cook. For a quick meal, I high recommend boneless, skinless.
- Marinated artichoke hearts – I use and recommend marinated artichoke hearts. They have tons of flavor, and the oil helps to keep the veggies and chicken moist while they bake. You can find them at the grocery store where olives are sold or where Italian specialty products are sold. I keep the huge Costco jar in my fridge as I love adding artichoke hearts to salads and cheese boards.
- Bell peppers – fresh works best but in a pinch you can use jarred red peppers.
- Red onion – sweet, colorful and flavorful. Shallots or yellow onions are good here too.
- Fresh rosemary is highly recommended but dried rosemary leaves will do!
- Fresh lemon slices and lemon juice is a must while cooking and for serving.
- Lemon zest: this is optional, but it gives this recipe a really pop of bright lemony flavor.
- Dried spices and herbs: Oregano, sweet paprika, garlic powder.
- Kosher salt and fresh ground black pepper
- Cooking spray or parchment paper
- Feta cheese for the perfect salty finish.
Variations and substitutions
- Feel free to add thin-sliced potatoes or quartered baby potatoes for a true one-and-done sheet pan dinner.
- Broccolini and asparagus are great add-ons or substitutes, and the flavor still works great together.
- If you can’t find marinated artichoke hearts, opt for canned in water; make sure they are drained for this recipe. You will also need to add some extra-virgin olive oil to the recipe to provide fat in lieu of the artichoke marinade.
- If you are not a fan of Feta cheese, freshly grated Parmesan cheese is a great alternative. You can also omit the cheese altogether.
- Skinless, boneless chicken breasts are also tasty in this recipe; however, they cook slightly faster than chicken thighs. (And chicken breasts are less forgiving.) What I mean by this is that they can overcook and dry out. Cook 10 minutes less. Check the internal temperature (165F) of the thickest part of the chicken breast before serving.
Step-by-step directions
How to make baked One Pan Artichoke Chicken Bake
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Line the rimmed baking sheet with parchment paper or spray it with cooking spray.
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Add peppers and onions to a large bowl with the chicken.
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Time to season the chicken.
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Add seasonings to the chicken mixture + lemon zest.
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Add marinated artichokes.
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And 1/2 cup of the marinade from the artichokes.
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Toss the chicken mixture well until fully combined and the chicken and vegetables are evenly covered with marinade and seasonings.
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Spread chicken mixture onto rimmed baking sheet and spread evenly. Add lemon slices and fresh rosemary sprigs.
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Bake for 40 minutes. 10 minutes before the chicken is done, remove it from the oven and top with crumbled feta cheese. Place back in the oven and bake for the final 10 minutes. Chicken will be done when the internal temperature reads 165℉ with an instant-read thermometer.
Easy sides
Since this is a super-easy sheet-pan recipe, I often opt for Moroccan couscous, which cooks in 5 minutes. Mashed or roasted potatoes work really well. For a gluten-free option, mashed or riced cauliflower is a great choice.
More chicken thigh recipes
If you love chicken thighs as much as we do, here are some of our and your favorite recipes! Enjoy!
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All content and photographs ©Claudia’s Table and claudiastable.com
One Pan Artichoke Chicken Bake
August 9, 2020
Equipment
- 1 Rimmed sheet pan
- Large bowl
- silicon sheet or parchment paper
- microplane for zesting lemon
Ingredients
- 1 1/2-2 pounds chicken thighs boneless, skinless
- 1 whole red bell pepper or two small sliced lengthwise
- 1 medium red onion quartered
- 1 14.75oz artichoke hearts marinated, in oil
- 1/2 cup marinade from artichoke hearts
- 2 teaspoon salt, kosher (Morton's) or 1 teaspoon of table salt
- 1/2 teaspoon black pepper fresh ground
- 1 teaspoon paprika ground
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 1/2 whole lemon sliced (the rest for serving)
- 1/2 teaspoon lemon zest (optional)
- 3-4 sprigs rosemary fresh
- 2 oz feta crumbled
Instructions
- Preheat oven to 400°
- Line the rimmed baking sheet with parchment paper or spray it well with cooking spray.
- Add peppers and onions to the bowl with chicken.
- Time to season the chicken.
- Add seasonings to the chicken mixture + lemon zest.
- Add marinated artichokes.
- And 1/2 cup of the artichoke marinade.
- Toss the chicken mixture well until fully combined, and the chicken and vegetables are evenly covered with marinade and seasonings.
- Spread chicken mixture onto a rimmed baking sheet and spread evenly. Add lemon slices and fresh rosemary sprigs.
- Bake for 40 minutes. 10 minutes before the chicken is done, remove it from the oven and top with crumbled feta cheese. Place back in the oven and bake for the final 10 minutes.
- Chicken will be done when the internal temperature reads 165℉ with an instant-read thermometer.
- Serve with a lemon wedge to squeeze onto the chicken and vegetable mixture.
- Serve with Moroccan couscous, mashed potatoes, riced cauliflower for a gluten freen option.
Notes
Variations and substitutions
- Feel free to add thin-sliced potatoes or quartered baby potatoes for a true one-and-done sheet pan dinner.
- Broccolini and asparagus are great add-ons or substitutes, and the flavor still works great together.
- If you can’t find marinated artichoke hearts, opt for canned in water; make sure they are drained for this recipe.
- If you are not a fan of Feta cheese, Parmesan is a great alternative. You can also omit the cheese altogether.
- Skinless, boneless chicken breasts are also tasty in this recipe; however, they cook slightly faster than chicken thighs. (And chicken breasts are less forgiving.) What I mean by this is that they can overcook and dry out. Cook 10 minutes less. Check the internal temperature (165F) of the thickest part of the chicken breast before serving.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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We really loved this recipe! We had it with couscous, and it was a hit with everyone.
Glad you liked it Penny. It’s one of our faves too. 🙂