Spring’s onset by no means fails to spark a number of particular meals cravings for me: juicy ripe strawberries, crisp inexperienced peas, snappy asparagus, and most of all, newly in-season artichokes. Usually, we eat our ‘chokes simply grilled with a creamy aioli on the facet for dunking the leaves. And in our household, the last word act of affection is sharing the prized coronary heart.
This yr, my cravings got here early, and it dawned on me that I’d been neglecting the scrumptious jarred or canned marinated artichoke hearts discovered at nearly any grocery retailer–and I do not even have to attend till artichoke season to get pleasure from them . So, I acquired a jump-start on spring and used marinated artichoke hearts on this Lemony Sheet Pan Chicken and Veggies with Artichokes. Turns out, it was shockingly easy and so satisfying. Scroll on to see how this one-pan dinner got here collectively…
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, shopping for bone-in hen is more economical: priced per pound, bone-in hen is cheaper, even whenever you take away the additional little bit of weight the bones add. Why? Less work goes into processing the meat, which implies it may be bought much less expensively.
To up the flavour on this sheet pan hen and veggies, I season with salt and pepper, then I rub with paprika and herbs de provence (or Italian seasoning) till properly coated. Nestle them proper into the veggies in your sheet pan with the pores and skin facet up, then prime 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 make use of a rimmed baking sheet so I’ve acquired loads of room to unfold out all my veggies in a single layer, plus a rim to catch all these attractive juices. When it involves deciding what greens to serve with hen thighs, the sky’s actually the restrict. I needed to maintain this sense gentle and spring-y, so I used a colourful, Mediterranean-inspired mix of cherry tomatoes, garlic, crimson onion, and artichoke halves.
As typical, I’m all concerning the garnishes: the ultimate dish will get briny inexperienced olives, numerous contemporary herbs and zesty lemon juice to maintain this gentle and brilliant. ,
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 should you give this sheet pan hen and veggies a strive!