Best 2 Sheet Pan Chicken With Artichokes And Herbs Recipes

Indulge in a vibrant and flavorful sheet pan chicken dish that combines tender chicken, succulent artichokes, and a medley of herbs. This easy-to-make recipe offers a colorful and aromatic feast that is perfect for busy weeknight dinners or casual gatherings. With a few simple ingredients and minimal preparation, you can create a delightful and satisfying meal that showcases the deliciousness of fresh and wholesome ingredients.

Here are our top 2 tried and tested recipes!

SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS

Sheet-Pan Chicken With Artichokes and Herbs image

This weeknight sheet-pan dinner takes inspiration from porchetta, the classic Italian pork roast that's scented with fennel and herbs. Here, a fragrant spice rub of ground fennel, garlic, rosemary and sage is placed onto chicken thighs, instantly elevating plain chicken with minimal effort. Canned artichokes are a versatile and time-saving pantry staple, commonly tossed into salads but here, they are fantastic roasted. The juicy chicken thighs create a bright pan sauce mixed with briny olives and lemon juice. Leftovers can be chopped and tossed with mayonnaise for a fantastic chicken salad the next day.

Provided by Kay Chun

Categories dinner, poultry, roasts, main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 large fennel bulbs (about 3 pounds), trimmed, halved lengthwise and cut into 1/2-inch-thick wedges
2 (14-ounce) cans whole artichoke hearts in water, drained and halved lengthwise
8 ounces cherry tomatoes
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
2 tablespoons minced garlic
2 tablespoons ground fennel
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
8 bone-in, skin-on chicken thighs (about 3 pounds)
1/2 cup pitted green olives, chopped
2 tablespoons fresh lemon juice
1 teaspoon red-pepper flakes (optional)

Steps:

Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.

CHICKEN AND ARTICHOKES

Chicken and Artichokes image

Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish.

Provided by CHRISTYJ

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 5

Number Of Ingredients 11

Ingredients

3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon paprika
4 tablespoons butter
¼ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup chicken broth
3 tablespoons sherry
¼ teaspoon dried rosemary
1 (14 ounce) can artichoke hearts, drained

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 13.4 g, Cholesterol 182.6 mg, Fat 12.8 g, Fiber 3.4 g, Protein 67 g, SaturatedFat 6.8 g, Sodium 1239 mg, Sugar 0.5 g

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and ensure that your meal is cooked properly.

Choose Fresh Ingredients: Using fresh, high-quality ingredients will make a big difference in the flavor of your dish. Look for artichokes that are firm and green, and chicken breasts that are plump and juicy.

Season Generously: Don't be afraid to season your chicken and vegetables with plenty of herbs and spices. This will help to enhance the flavors and make your dish more flavorful.

Don't Overcook the Chicken: Chicken is a delicate protein that can easily become dry and overcooked. Be sure to cook it only until it reaches an internal temperature of 165 degrees Fahrenheit.

Let the Dish Rest: After you take the chicken and vegetables out of the oven, let them rest for a few minutes before serving. This will help the juices to redistribute and make the dish more tender and flavorful.

Conclusion:

Sheet Pan Chicken with Artichokes and Herbs is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor, and the chicken, artichokes, and vegetables are all cooked to perfection. If you are looking for a healthy and satisfying meal that the whole family will love, this recipe is definitely worth trying.