The onset of spring never fails to spark a few specific cravings for me: juicy ripe strawberries, crunchy green beans, crispy asparagus, and most of all, new in season artichoke. Usually, we eat our ‘chickens’ simply bake with a creamy aioli on the side to wet the leaves. And in our family, the ultimate act of love is sharing a cherished heart.
This year, my cravings came early, and it suddenly occurred to me that I had been skipping the delicious canned or canned artichoke hearts found at any grocery store – and I even You don’t even have to wait until artichoke season to enjoy them. So I started my spring warm-up and used the marinated artichoke hearts in this Lemony Sauteed Chicken and Vegetables with Artichokes. As it turns out, it’s surprisingly simple and satisfying. Scroll in to see how one-pan dinner come together…
How to cook chicken thighs
First, how long should you bake chicken thighs in the oven, and what temperature is best? There is a lot of confusion about the correct way to cook chicken so that it is tender, juicy, and not dry. I like the low and slow method for super tasty thighs, so I roast this chicken and veggies at 325 degrees for an hour, then turn the heat up to 500 degrees for another 10-15 degrees. minutes to get that crispy golden skin.
Boneless chicken vs boneless chicken
When you can get them, always choose skinned, boned chicken thighs for the crispest outside and tender roast chicken on the inside. I admit, I’ve always known from experience that boneless chicken tastes better, but I really didn’t understand why until I read it. Article by Bon Appetit that breaks it:
“Below that hard surface layer, there’s a hollow cavity that runs through the bone, and inside that cavity, yup, bone marrow. You know, the stuff (usually beef) you see on restaurant menus is basically just a splendid display of grilled meat concentrate and umami. When you cook chicken thighs with the bones, the flavors contained within the bones will spread to the meat, leaving you with a richer, meatier-flavored chicken. “
Also, buy boneless chicken is more economic: by the pound, boneless chicken is cheaper, even if you remove the extra weight that the bones add. Why? Less work on the meat, which means it can be sold for less.
To spice up this sautéed chicken and vegetables, I season with salt and pepper, then I coat with paprika and herbes de Provence (or Italian seasoning) until well coated. Dump them right into the veggies on your coated pan with the skin side up, then top with lemon slices.
Let’s make it a complete dinner
Add delicious, healthy veggies and you’ve got a complete dinner made all on single pan. I like to use a rimmed baking sheet so I have plenty of room to spread all my veggies in a single layer, plus a rim to catch all that beautiful juice. When it comes to deciding what vegetables to go with chicken thighs, the sky really is the limit. I wanted to keep this feeling light and youthful, so I used vibrant colors, Mediterranean inspired mix half a cherry tomato, garlic, red onion and artichoke.
As usual, I’m all about the garnish: the final dish features green olives, lots of fresh herbs, and zesty lemon juice to keep this dish light and bright. .
Minimum effort, maximum taste
Here’s one of those recipes you’ll want to keep in your back pocket: minimal practice prep time, perfect for those busy weeknights when you still want something feel like you tried. Scroll to the recipe and remember to leave a comment and tag us on Instagram if you try this pan fried chicken and vegetables!
