Sheet Pan Artichoke Chicken with Goat Cheese

If you don’t already have plans for dinner tonight, may we suggest this Sheet Pan Artichoke Chicken recipe that you can get on the table in under 45 minutes? You’re going to love the tangy lemon-thyme flavor, juicy chicken thighs, and slightly nutty roasted artichokes, topped with a sprinkle of creamy goat cheese.

This post was created in partnership with Ocean Mist Farms.

 

Little But Mighty (and Nutritious!)

We’ve partnered with our friends at Ocean Mist Farms to bring you another deliciously simple meal featuring the most nutritious vegetables on the planet – artichokes! 

Baby artichokes are the star of the show in this Sheet Pan Artichoke Chicken recipe. They are easy to prepare, just halve, brush with lemon juice and toss onto the pan with the other vegetables. But if you can’t find baby artichokes where you live and shop, don’t worry, we’ve included directions in the recipe below for using regular artichokes. 

A baby artichoke is a smaller but fully mature version of a traditional artichoke. Baby artichokes are harvested when they are about 5″ – 8″ in circumference. One of the great things about baby artichokes is that their petals are softer than those of larger artichokes, making more of the outer leaves fully edible. You also don’t have to scoop out the choke, because there isn’t one! Just enjoy the baby heart and tender leaves. 

Did You Know?

Artichokes are a nutrition powerhouse offering a wide range of vitamins, minerals, fiber, and more. Here’s five more reasons to love this tasty vegetable:

1. Great source of probiotics which contribute positively to a healthy gut microbiota
2. Rich in a prebiotic fiber called ‘inulin’ which has been shown to decrease inflammation and autoimmune response while increasing insulin sensitivity 
3. Contain the highest antioxidant count of all vegetables making them an anti-aging powerhouse. Also an excellent source of vitamin C, vitamin K, and folate
4. Low in sodium and calories, naturally low carb and gluten-free, and cholesterol-free
5. High in magnesium which helps improve sleep duration and quality

Learn more about artichoke nutrition and how to prepare them in the Instant Pot here.

Ingredients for Sheet Pan Artichoke Chicken with Goat Cheese

• Chicken thighs – Chicken thighs are ideal for sheet pan dinners because they can withstand a longer cooking time without drying out and they tend to be more flavorful than chicken breast due to their higher fat content. They’re a flavorful way to add protein to this easy sheet pan meal.
• Oil – Avocado oil or olive oil are our go-to oils for sheet pan meals.
• Lemon juice – Fresh lemon juice adds tanginess to the dish and is used for rubbing the artichokes after cutting to minimize browning. 
• Garlic
• Thyme – Fresh or dried will work for this recipe.
• Paprika 
• Baby artichokes – May use regular artichokes that have been trimmed, quartered and the choke removed (see below for more on this). 
• Mushrooms – Any kind will work, including white button, cremini, and baby bella mushrooms.
• Bell pepper
• Shallot – May substitute thinly sliced red onion, if desired.
• Baby spinach – For color and extra nutrition 
• Goat cheese – Soft goat cheese like chèvre adds creaminess to this dish but it can be omitted for dairy-free and/or Whole30.
• Fine salt and black pepper

How to Make Sheet Pan Artichoke Chicken Thighs

1. Preheat the oven to 400℉. Spray a large rimmed baking sheet with cooking spray and set aside. 
2. Pat chicken dry with a paper towel and season with salt and pepper. 
3. In a small bowl, combine the oil, lemon juice, garlic, thyme, paprika, ¾ teaspoon salt, and ¼ teaspoon pepper and whisk well to create a marinade that the chicken will be tossed in and drizzle over the vegetables. 
4. Drizzle the chicken with 1 tablespoon of the oil mixture, toss to coat, then set aside. 
5. Place the artichokes, mushrooms, bell pepper, and shallots on the prepared baking sheet and toss well with the remaining oil mixture. Place the artichokes cut-side down. 
6. Tuck the chicken into the vegetables and place the baking sheet in the oven. Bake for 20 minutes or until the chicken is cooked through (165℉ on an instant-read thermometer).
7. Remove the baking sheet from the oven and scatter the spinach over the vegetables. Return the pan to the oven and bake for another 2 minutes or until the spinach starts to wilt. 
8. Remove the pan from the oven, stir the spinach into the other vegetables and sprinkle with crumbled goat cheese and garnish with lemon slices and fresh thyme. 

Can I Use Regular Artichokes?

If you cannot find baby artichokes you can easily substitute regular or small globe artichokes in this recipe. See below for how to prepare the artichokes.

How To Prepare an Artichoke

If you are not using baby artichokes, you’ll need to spend a few extra minutes preparing the artichoke as follows: 

1. Using scissors, cut the pointy tips from the leaves.
2. Cut off the top ¼ of the artichoke and the stem using a large knife then halve and quarter the artichoke. 
3. To remove the fuzzy choke inside, use a spoon to scrape/scoop the fuzz away from the heart. Brush or rub all of the cut sides with lemon juice to prevent browning. 

How to Enjoy an Artichoke

If you’ve never tried a fresh artichoke, you’re in for a treat! Artichokes have a delicious, mildly nutty flavor that marries well with the fresh lemon juice, garlic and thyme in this Sheet Pan Artichoke Chicken recipe.

To eat an artichoke after it’s cooked, remove the leaves from the artichoke (they pull away easily) and turn the leaf over. Place the base of the leaf in your mouth then gently close your mouth while pulling the leaf back out and using your lower teeth to scrape the tender flesh from the base of the leaf. 

To eat the heart of the artichoke, peel away all of the thin, inner leaves to expose the meaty ‘heart’ and use a paring knife to cut away any tough parts of the stem, if needed. This part is entirely edible and what you’d find in a can of artichoke hearts minus the salty liquid. Absolutely delicious and worth the little bit of effort to get there!

Try this recipe next: Sautéed Asparagus with Optional Goat Cheese and Almonds

Can This Be Prepped Ahead?

Because artichokes quickly brown after being cut, you’ll want to save those until it’s time to cook. In the meantime, follow these steps to prep this chicken and artichokes recipe up to the point of cooking:

1. In a small bowl, combine the oil, lemon juice, garlic, thyme, paprika, ¾ teaspoon salt, and ¼ teaspoon pepper and whisk well. Transfer to a small container with lid and store in the refrigerator until ready to use (up to 4 days). 
2. Cut and/or slice the mushrooms, bell pepper, and shallots as directed in the recipe. Place in an airtight container in the fridge until ready to use (up to 4 days).

When it’s time to cook, you’ll proceed with the recipe as directed, saving yourself about 15 minutes of prep time. How smart!

How to Store Leftovers

If you’re lucky enough to have leftovers (this dish is seriously delicious) you can store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a covered skillet with a splash of water on the stovetop. 

If you’re making this for a meal prep with the intention of reheating and eating later in the week, reserve the goat cheese and sprinkle it on after reheating for best results and maximum enjoyment.

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This post was made possible by our friends at Ocean Mist Farms. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

Photo Credit: The photos in this blog post were taken by Rachel Cook of Half Acre House.