Spring’s onset never fails to spark a few specific food cravings for me: juicy ripe strawberries, crisp green peas, snappy asparagus, and most of all, newly in-season artichokes. Usually, we eat our ‘chokes simply grilled with a creamy aioli on the side for dunking the leaves. And in our family, the ultimate act of love is sharing the prized heart.
This year, my cravings came early, and it dawned on me that I’d been neglecting the delicious jarred or canned marinated artichoke hearts found at just about any grocery store–and I don’t even have to wait until artichoke season to enjoy them. So, I got a jump-start on spring and used marinated artichoke hearts in this Lemony Sheet Pan Chicken and Veggies with Artichokes. Turns out, it was shockingly simple and so satisfying. Scroll on to see how this one-pan dinner came together…
How to cook chicken thighs
First, how long should you cook chicken thighs in the oven, and what temperature is best? There’s a lot of confusion about how exactly to cook chicken so that it’s tender and juicy, and not at all dry. I prefer the low and slow method for fall-off-the-bone, super juicy thighs, so I roast this sheet pan chicken and veggies at 325 degrees for an hour, then crank the temperature up to 500 degrees for an additional 10 – 15 minutes to get that crispy, golden skin.
Bone-in chicken versus boneless chicken
When you can get them, always opt for bone-in skin-on chicken thighs for the most crispy on the outside and tender on the inside roast chicken. I’ll admit, I always knew from experience that bone-in chicken was more flavorful, but I didn’t really understand why until I read this Bon Appetit article that breaks it down:
“Beneath that hard surface layer, there’s a hollow cavity that runs through the bone, and inside that cavity is, yup, bone marrow. You know, the stuff (usually of the cow variety) you’ve seen on restaurant menus that’s basically just one extravagant display of concentrated, roast-y meat and umami. When you cook chicken thighs with the bone in, the flavor that’s housed inside the bone spreads out into the meat, leaving you with chicken with a deeper, meatier, more chicken-y flavor.”
Additionally, buying bone-in chicken is more economical: priced per pound, bone-in chicken is cheaper, even when you remove the extra bit of weight the bones add. Why? Less work goes into processing the meat, which means it can be sold less expensively.
To up the flavor on this sheet pan chicken and veggies, I season with salt and pepper, then I rub with paprika and herbes de provence (or Italian seasoning) until well coated. Nestle them right into the veggies on your sheet pan with the skin side up, then top with lemon slices.
Make it a complete sheet-pan dinner
Add delicious, healthy veggies, and you’ve got a complete dinner that’s all made on a single sheet pan. I like to use a rimmed baking sheet so I’ve got plenty of room to spread out all my veggies in a single layer, plus a rim to catch all those gorgeous juices. When it comes to deciding what vegetables to serve with chicken thighs, the sky’s really the limit. I wanted to keep this feeling light and spring-y, so I used a colorful, Mediterranean-inspired mix of cherry tomatoes, garlic, red onion, and artichoke halves.
As usual, I’m all about the garnishes: the final dish gets briny green olives, lots of fresh herbs and zesty lemon juice to keep this light and bright. .
Minimal effort, maximum flavor
This is one of those recipes you’ll want to keep in your back pocket: the hands-on prep time is minimal, making it a go-to for busy weeknights when you still want something that feels like you made an effort. Scroll on for the recipe, and be sure to drop a comment and tag us on Instagram if you give this sheet pan chicken and veggies a try!
- 4 bone-in, skin-on chicken thighs
- 1 pint Cherry Tomatoes
- 1 head Garlic, cloves separated and unpeeled but crushed
- 1 red onion, peeled and cut into 1/2 inch wedges
- 1 14-ounce can whole artichokes, drained and halved
- 1 lemon cut into slices
- 1/2 cup pitted green olives, quartered
- Garnish with fresh basil, parsley, and lemons for squeezing
- Preheat oven to 325. On a baking sheet, scatter cherry tomatoes, garlic, red onion, and artichoke halves.
- Season with salt and pepper, then douse everything in oil and stir to coat.
- Season chicken with salt and pepper, then rub with paprika adn herbes de provence (or italian seasoning) until well coated. Nestle into veggies skin side up, then top with lemon slices.
- Pour more oil over top, then bake for an hour until chicken is cooked through. Crank up the oven to 500 and cook for 10 - 15 min more until skin is crispy and golden.
- Add green olives to the dish, and garnish with herbs and squeezes of lemon juice.
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