Sheet Pan Tomato and Artichoke Chicken
User Reviews
5
Sheet Pan Tomato and Artichoke Chicken
Description
This recipe uses chicken thighs that are gently coated with oil from the artichoke jar, then combined in a bowl with diced tomatoes and roasted marinated artichokes. The aromatic seasoning of garlic powder and oregano complements the natural acidity of the tomatoes and the rich, slightly tangy artichokes. Roasting on a sheet pan at a high temperature cooks the chicken evenly while softening the vegetables around it.
After an initial roasting period, Parmesan cheese is sprinkled on top and melted in the oven, adding a savory crust to the chicken pieces. A garnish of fresh basil ribbons brightens the dish just before serving.
The recipe is straightforward, allowing cooking and cleanup to be minimal. Chicken breasts can substitute thighs but will require longer cooking time. Leftovers store well refrigerated for up to 4 days.
Ingredients
- 1.5 lb chicken thigh boneless, skinless
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp oregano dried
- 1/2 tsp black pepper ground
- 12 oz Artichoke roasted and marinated halves packed in oil
- 14 oz diced tomatoes unsalted
- 1/2 cup Parmesan Cheese shredded
- basil optional, fresh, for garnish
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper
- Place chicken thighs in a large mixing bowl. Open the artichokes and take 2 tbsp of the oil from the jar and drizzle over chicken thighs.
- Drain excess oil from the jar and pour artichokes into the bowl with the chicken. Open the can of diced tomatoes and drain the excess liquid. Pour the diced tomatoes into the bowl.
- Pour salt, garlic powder, dried oregano, and pepper into the mixing bowl. Toss the chicken with the artichokes, diced tomatoes and seasonings until evenly mixed.
- Arrange the chicken thighs on the baking sheet with the tomatoes and artichokes on top of and around the chicken.
- Place the sheet pan in the oven and cook for 20 minutes at 400F
- Remove from the oven but leave the oven on
- Sprinkle the chicken with shredded parmesan cheese and bake for an additional 5 minutes
- Remove from the oven and garnish with ribbons fresh basil
Notes
- Chicken breasts can be used instead of thighs but need increased baking time to cook through.
- Store any leftovers in the refrigerator and consume within four days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 490kcal | 25% |
| Carbohydrates | 13g | 4% |
| Protein | 52g | 104% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 227mg | 76% |
| Sodium | 2458mg | 102% |
| Potassium | 910mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2434IU | 49% |
| Vitamin C | 42mg | 47% |
| Calcium | 268mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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