Chicken & Artichoke Recipe
Roasted chicken, artichoke, Parmesan cheese, spinach & roasted tomatoes
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Ingredients
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Proteins
Vegetables
Dairy
Pantry Staples
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prep the Chicken
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and dried oregano.
- 3
Prepare Vegetables
Drain and rinse the artichoke hearts if using canned. Halve the cherry tomatoes and set all vegetables aside.
Cooking
- 4
Sear the Chicken
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown. Flip and sear for another 3-4 minutes. Remove chicken from the skillet and set aside.
- 5
Sauté Garlic and Spinach
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach and cook until wilted, about 2 minutes.
- 6
Combine Ingredients
Add the artichoke hearts and cherry tomatoes to the skillet with the sautéed spinach. Stir everything together and create a space in the center of the skillet for the chicken.
- 7
Add Chicken and Cheese
Place the seared chicken thighs back in the skillet. Drizzle with lemon juice and sprinkle the grated Parmesan cheese over the top.
- 8
Roast in the Oven
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the cheese is bubbly and golden.
Serving
- 9
Serve Hot
Remove from the oven and let it rest for 5 minutes. Serve the chicken and vegetables hot, garnished with additional Parmesan if desired.
