Best 2 Sheet Pan Chicken With Artichokes And Herbs Recipes
**Savory Simplicity: A Culinary Journey with Sheet-Pan Chicken, Artichokes, and Herbs**
Embark on a delightful culinary journey with our tantalizing sheet-pan chicken recipe, where succulent chicken breasts nestle amidst tender artichokes and a vibrant array of herbs. This one-pan wonder promises a hassle-free cooking experience, ensuring perfectly roasted chicken infused with the aromatic essence of herbs and the tangy zest of preserved lemons. The artichokes add a delightful textural contrast and a subtle nutty flavor, while the crispy lemon slices lend a burst of citrusy brightness. Prepare to savor a harmonious blend of flavors in every bite, making this dish a true crowd-pleaser.
**Additional Recipe Delights:**
* **Sheet-Pan Chicken with Artichokes and Peppers:** Experience a vibrant medley of colors and flavors as bell peppers join the party, adding a sweet and savory dimension to the dish.
* **Sheet-Pan Chicken with Artichokes and Potatoes:** Indulge in a hearty and comforting meal where tender potatoes mingle with chicken and artichokes, creating a symphony of textures and flavors.
* **Sheet-Pan Chicken with Artichokes and Green Beans:** Discover a lighter and healthier variation where green beans bring a crisp and refreshing touch to the classic combination of chicken and artichokes.
Get ready to tantalize your taste buds and embark on a culinary adventure with our diverse selection of sheet-pan chicken recipes.
PARMESAN CHICKEN WITH ARTICHOKE HEARTS
I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. -Carly Giles, Hoquiam, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.
Nutrition Facts : Calories 339 calories, Fat 9g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 667mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein. Diabetic Exchanges
CHICKEN WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
Tips:
- Mise en Place: Before starting, ensure all ingredients are prepped and measured. This will streamline the cooking process.
- Chicken Selection: Use boneless, skinless chicken breasts or thighs for best results.
- Artichoke Preparation: If using fresh artichokes, trim the outer leaves and choke, leaving only the tender heart.
- Flavorful Marinade: Combine olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper to create a flavorful marinade for the chicken.
- Marinate Time: Allow the chicken to marinate for at least 30 minutes, or up to overnight, for maximum flavor absorption.
- Roast at High Temperature: Preheat the oven to a high temperature (400-425°F) to ensure the chicken cooks evenly and develops a golden-brown crust.
- Use a Large Sheet Pan: Use a large sheet pan to prevent overcrowding and ensure even cooking of the chicken and vegetables.
- Toss Vegetables Before Roasting: Toss the vegetables with olive oil, salt, and pepper before roasting to enhance their flavor and caramelization.
- Rotate Sheet Pan: During roasting, rotate the sheet pan halfway through the cooking time to ensure even browning and cooking.
- Rest the Chicken: Once cooked, let the chicken rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in tender and succulent chicken.
Conclusion:
This sheet pan chicken with artichokes and herbs is a one-pan meal that combines convenience, nutrition, and flavor. With a flavorful marinade, tender chicken, roasted vegetables, and a burst of fresh herbs, this dish is a complete and satisfying meal that's perfect for busy weeknights or casual gatherings. By following these tips and using high-quality ingredients, you can create a delicious and memorable meal that everyone will enjoy!
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