Description
This Sheet Pan Artichoke Chicken with Goat Cheese is a flavorful, easy-to-make one-pan dinner perfect for busy weeknights. Tender boneless skinless chicken thighs are roasted alongside fresh baby artichokes, mushrooms, bell pepper, shallots, and spinach, all tossed in a zesty lemon-garlic thyme marinade. Finished with creamy crumbled goat cheese and a sprinkle of fresh thyme, this dish is both wholesome and elegant, offering a delicious balance of protein and vegetables with bright, savory notes.
Ingredients
Scale
Chicken and Marinade
- Nonstick cooking spray
- 1 lb. boneless skinless chicken thighs
- 3 tablespoons avocado oil or olive oil
- 2 tablespoons fresh lemon juice (½ medium lemon), plus more for rubbing the artichokes after cutting
- 2 garlic cloves, grated or minced
- 1 teaspoon fresh thyme leaves (or scant ½ teaspoon dried thyme), plus more for garnish
- ¼ teaspoon paprika
- Fine salt and black pepper
Vegetables
- 4 Ocean Mist Farms baby artichokes, trimmed and halved (or 2 medium artichokes, cut into quarters and chokes removed)
- 8 ounces cremini or baby bella mushrooms, quartered
- 1 small red bell pepper, sliced
- 1 large shallot, thinly sliced (or ½ small red onion)
- 4 cups baby spinach, lightly packed
Topping
- 2 ounces soft goat cheese, crumbled
- Optional for serving: Lemon slices and/or fresh thyme
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400℉. Spray a large rimmed baking sheet with nonstick cooking spray to prevent sticking and set it aside.
- Season Chicken: Pat the chicken thighs dry using paper towels. Season both sides with salt and pepper to taste for basic seasoning.
- Make the Marinade: In a small bowl, whisk together the avocado or olive oil, fresh lemon juice, grated garlic, thyme leaves, paprika, ¾ teaspoon salt, and ¼ teaspoon black pepper until well combined.
- Coat Chicken: Add 1 tablespoon of the prepared oil mixture to the chicken and toss well to evenly coat. Set the chicken aside to marinate while preparing vegetables.
- Prepare Vegetables: On the baking sheet, place the baby artichokes cut-side down, mushrooms, sliced red bell pepper, and thinly sliced shallots. Toss them thoroughly with the remaining oil mixture to coat all pieces evenly.
- Arrange Chicken and Roast: Nestle the coated chicken thighs among the vegetables on the baking sheet. Place the baking sheet in the hot oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165℉, signaling it is cooked through.
- Add Spinach: Remove the baking sheet from the oven and scatter the baby spinach evenly over the roasted vegetables and chicken. Return the pan to the oven and bake for an additional 2 minutes, just until the spinach wilts lightly.
- Finish and Serve: Take the pan out of the oven, stir the spinach into the other vegetables gently, and sprinkle the dish with crumbled goat cheese. Garnish with fresh lemon slices and thyme leaves if desired before serving.
- Enjoy and Give Feedback: After enjoying the meal, please leave a review and rating to help support the recipe creators and assist others in discovering this flavorful dish.
Notes
- How to remove the fuzzy choke from a medium artichoke: Slice the artichoke lengthwise in half. Using a spoon, gently scoop out the fuzzy choke from the center to reveal the heart.
- Rub the cut sides of the artichokes with lemon juice immediately after cutting to prevent browning and discoloration.
- Using baby artichokes skips the need to remove the choke and reduces prep time.
- For a deeper flavor, allow the chicken to marinate longer in the oil mixture if time permits.
- This recipe is easily adaptable using other vegetables like zucchini or asparagus based on seasonal availability.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
