Lemony Sheet Pan Chicken with Artichokes for Effortless Weeknight Meals

As spring arrives, my cravings shift towards fresh produce like strawberries, peas, and, notably, artichokes. While we often enjoy them grilled with aioli, I realized I could enjoy marinated artichoke hearts any time. This inspired me to create a Lemony Sheet Pan Chicken and Veggies with Artichokes. It was surprisingly easy and incredibly satisfying. Keep reading to discover the recipe!

Cooking Chicken Thighs Perfectly

Wondering how long to bake chicken thighs and at what temperature? Many struggle to achieve tender, juicy chicken without it drying out. My preferred method involves roasting at 325 degrees for one hour, followed by a quick increase to 500 degrees for 10-15 minutes to achieve crispy, golden skin.

Bone-In vs. Boneless Chicken

Whenever possible, go for bone-in, skin-on chicken thighs for that perfect crispiness outside and tenderness inside. I always knew bone-in chicken was tastier, but reading an insightful article clarified why: the marrow inside the bone enriches the meat with deep flavor. Plus, bone-in chicken is generally cheaper, as less processing is required.

For this recipe, I season the chicken thighs with salt, pepper, paprika, and herbes de Provence, then nestle them among the veggies on the sheet pan, skin side up, topped with lemon slices.

Create a Complete Dinner on One Sheet Pan

To make a full meal, add delicious, healthy vegetables to the mix. A rimmed baking sheet is ideal, allowing you to spread out the veggies and catch all the juices. I opted for a light Mediterranean-inspired combination of cherry tomatoes, garlic, red onion, and artichoke halves for a vibrant springtime feel.

Don't forget the garnishes! The finished dish gets topped with briny green olives, fresh herbs, and zesty lemon juice for a burst of flavor.

Effortless and Flavorful

This recipe is perfect for busy weeknights—minimal prep time yet it feels like a homemade feast. Scroll down for the recipe, and if you try this dish, let us know your thoughts!

Description

This lemony sheet pan chicken with artichokes and veggies is a quick and flavorful weeknight dinner.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 pint cherry tomatoes
• 1 head garlic, cloves separated and crushed (unpeeled)
• 1 red onion, peeled and cut into 1/2 inch wedges
• 1 14-ounce can whole artichokes, drained and halved
• 1 lemon, sliced
• 1/2 cup pitted green olives, quartered
• Fresh basil, parsley, and lemon wedges for garnish

Instructions

1. Preheat the oven to 325°F. On a baking sheet, place the cherry tomatoes, garlic, red onion, and artichoke halves.
2. Season with salt and pepper, drizzle with oil, and stir to coat.
3. Season the chicken with salt and pepper, then rub with paprika and herbes de Provence until well covered. Place the chicken in the veggies, skin side up, and add lemon slices on top.
4. Drizzle more oil over the dish, then bake for one hour until the chicken is cooked through. Increase the oven temperature to 500°F and bake for an additional 10-15 minutes until the skin is crispy and golden.
5. Add the green olives to the dish, and garnish with herbs and a squeeze of lemon juice.