AuthorMike EgrieCategory, DifficultyIntermediate
Spring Chicken
Yields4 Servings
Prep Time15 minsCook Time39 minsTotal Time54 mins
 12 oz quartered, marinated artichoke hearts in oil
 4 organic rainbow carrots, cut diagonally into ¼-inch-thick slices
 ½ (1½-pound) package steam-able fingerling potatoes, halved lengthwise
 2 lemons, halved crosswise
 1 package boneless, skinless chicken thighs (about 1½ pounds)
 1 tbsp olive oil
 Chopped fresh thyme for garnish (optional)
1

Preheat oven to 375°; line rimmed baking pan with parchment paper. Drain artichokes, reserving 2 tablespoons oil. On prepared pan, toss reserved artichoke oil, carrots, potatoes, ⅛ teaspoon salt and ¼ teaspoon pepper. Place lemons around vegetable mixture; bake 15 minutes.

2

Pat chicken dry with paper towels; rub with olive oil, and sprinkle with ¼ teaspoon each salt and pepper. Stir artichokes into vegetables; place chicken on top and bake 24 minutes or until internal temperature of chicken reaches 165° and vegetables are tender. Makes about 4 cups vegetables.

3

Serve chicken with vegetables and lemons, garnished with thyme, if desired.

Ingredients

 12 oz quartered, marinated artichoke hearts in oil
 4 organic rainbow carrots, cut diagonally into ¼-inch-thick slices
 ½ (1½-pound) package steam-able fingerling potatoes, halved lengthwise
 2 lemons, halved crosswise
 1 package boneless, skinless chicken thighs (about 1½ pounds)
 1 tbsp olive oil
 Chopped fresh thyme for garnish (optional)

Directions

1

Preheat oven to 375°; line rimmed baking pan with parchment paper. Drain artichokes, reserving 2 tablespoons oil. On prepared pan, toss reserved artichoke oil, carrots, potatoes, ⅛ teaspoon salt and ¼ teaspoon pepper. Place lemons around vegetable mixture; bake 15 minutes.

2

Pat chicken dry with paper towels; rub with olive oil, and sprinkle with ¼ teaspoon each salt and pepper. Stir artichokes into vegetables; place chicken on top and bake 24 minutes or until internal temperature of chicken reaches 165° and vegetables are tender. Makes about 4 cups vegetables.

3

Serve chicken with vegetables and lemons, garnished with thyme, if desired.

Spring Chicken
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