This is one of my go to meals on a busy weeknight. Throw everything on a sheet pan and let it do its magic in the oven! The flavor combinations are endless and it’s a good way to use up what you have in the fridge.
Keyword Artichoke, chicken, Chicken & Artichoke, Potato, Sheet pan meal
Servings 6people
Ingredients
2-3lbsBone-In Chicken Legs and Thighs
1cupArtichoke Hearts, cut in half
5 – 6Potatoes, diced
1Onion, Diced (I'm using Cippoline)
2sprigsFresh Rosemary
Salt & Pepper to taste
Garlic Powder to taste
Olive Oil to taste
Instructions
Preheat the oven to 400℉.
Clean and trim the chicken. Place into a bowl, season with salt, pepper, garlic powder and fresh rosemary. Drizzle with a good olive oil and mix to ensure everything is coated in the seasoning. Set Aside.
Peel and diced the potatoes. Dice the onion. Cut the artichoke hearts in half. Add them to a sheet pan and season with salt, pepper, and garlic powder. Drizzle with olive oil and mix to coat everything.
Place the chicken on top of the potatoes and artichokes. Bake at 400℉ for 45 mins – 1 hour. Check the chicken with a thermometer to ensure it has reached 165℉.