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Sheet Pan Chicken with Artichokes, Potatoes, and Lemon Recipe

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4.1 from 178 reviews

  • Author: Ezabella
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This Sheet Pan Chicken with Artichokes and Potatoes is a simple, flavorful, and wholesome meal perfect for busy weeknights. Marinated chicken breast pieces are roasted alongside marinated artichoke hearts, fingerling potatoes, and onions, all generously seasoned with garlic, thyme, and fresh lemon slices. The one-pan method makes for easy preparation and cleanup while delivering a juicy, herbaceous dish with tender potatoes infused with savory marinade flavors.

Ingredients

Chicken and Marinade

  • 1 pound chicken breast
  • 1 (15 ounce) jar marinated artichoke hearts

Vegetables

  • ½ yellow onion, sliced
  • 1 pound fingerling potatoes, cut into 1-inch pieces

Seasonings and Others

  • 1 tablespoon olive oil (plus extra for drizzling)
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 lemon, sliced

Instructions

  1. Marinate the Chicken: Pour the contents of the marinated artichoke hearts jar into a large bowl. Slice the chicken breasts into 4 pieces. Place the chicken pieces into the bowl with the marinade and artichokes, making sure they are well-coated. Cover and marinate in the refrigerator for at least one hour or, if short on time, a few minutes to absorb the flavors.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper and drizzle a small amount of olive oil over it to prevent sticking.
  3. Arrange Vegetables: Spread the sliced yellow onions evenly on the baking sheet. Place the cut fingerling potatoes on one end of the sheet and drizzle lightly with olive oil to aid roasting.
  4. Arrange Chicken and Artichokes: Remove the chicken pieces from the marinade, letting excess marinade drip off slightly, and arrange them on the baking sheet. Add the marinated artichoke hearts to the sheet as well.
  5. Season and Add Lemon: Sprinkle the entire sheet pan evenly with garlic powder, fresh thyme leaves, salt, and pepper. Place lemon slices on top of the chicken pieces and scatter some around the vegetables to infuse citrus aroma during roasting.
  6. Roast the Dish: Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) indicating it is fully cooked, and the potatoes are tender when pierced with a fork.

Notes

  • If fingerling potatoes are unavailable, small red potatoes or baby Yukon golds can be substituted.
  • Marinating the chicken for longer than one hour will intensify the flavors but is optional.
  • Line the baking sheet with parchment paper to make cleanup easier and prevent sticking.
  • Use a meat thermometer to ensure chicken is fully cooked for food safety.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/sheet-pan-chicken-with-artichokes-potatoes-and-lemon-recipe/