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–+ servings
square image of artichoke chicken on green plate with couscous

One Pan Artichoke Chicken Bake

Ana Coronado
August 9, 2020
The easiest, juicy, one sheet pan dinner.
4.70 from 13 votes
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Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine American, Healthy, Italian, Mediterranean
Servings 4
Calories 427 kcal

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

Serving: 1thigh plus vegetablesCalories: 427kcalCarbohydrates: 5gProtein: 30gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 179mgSodium: 1458mgPotassium: 430mgFiber: 1gSugar: 1gVitamin A: 460IUVitamin C: 3mgCalcium: 103mgIron: 2mg

Nutritional information is calculated online and should be used as a guide.

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