Sheet Pan Tomato and Artichoke Chicken
Juicy chicken thighs roasted with marinated artichokes, diced tomatoes, and melted parmesan on one sheet pan. Ready in 30 minutes with minimal cleanup.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large Mixing Bowl
- Instant-Read Thermometer
Ingredients
- 1.5 pounds boneless skinless chicken thighs patted dry
- 2 teaspoons fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 12 ounces marinated artichoke hearts in oil drained, reserve 2 tablespoons oil
- 14 ounces canned diced tomatoes drained
- 1/2 cup shredded parmesan cheese
- 2 tablespoons fresh basil leaves thinly sliced for garnish
Instructions
- Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine chicken thighs with 2 tablespoons artichoke oil, salt, garlic powder, oregano, and pepper. Toss until evenly coated.
- Add drained artichoke hearts and drained diced tomatoes to the bowl. Gently toss to coat vegetables in seasoned oil.
- Arrange chicken thighs on prepared sheet pan. Scatter artichokes and tomatoes around and on top of chicken in a single layer.
- Bake for 20 minutes at 400°F. Remove from oven and sprinkle shredded parmesan over chicken and vegetables.
- Return to oven for 5 more minutes until cheese melts and chicken reaches 165°F internally.
- Let rest for 3-4 minutes. Garnish with fresh basil ribbons before serving.
Notes
- Chicken breasts can substitute for thighs, increase bake time to 25-30 minutes total
- Drain tomatoes thoroughly to prevent watery results
- Reserve artichoke oil for maximum flavor
- Store leftovers in refrigerator for up to 4 days