Sheet Pan Chicken Thighs and Artichokes
Tossed Salad with Fresh Parsley
Ingredients
- 1½ lb bone-in, skin-on chicken thighs
- 1 (12-oz) jar marinated artichoke hearts
- 1 small red bell pepper, thinly sliced
- ½ red onion, thinly sliced
- ½ Tbsp fresh lemon juice
Instructions
- Preheat oven to 425°F. Place chicken in a large zip-top plastic freezer bag. Add artichokes and liquid from jar. Seal bag, and chill 1 hour.
- Drain chicken and artichokes; discard marinade. Arrange chicken on a rimmed baking sheet, skin sides up.
- Arrange artichokes, bell pepper, and onion around chicken; season lightly with salt and pepper.
- Bake 35 to 45 minutes or until chicken is done and vegetables are tender; drizzle with lemon juice.
Side Dish Ingredients
- 1 Tbsp olive oil
- 2 tsp red wine vinegar
- ½ (5-oz) pkg mixed greens
- 1 Roma tomato, coarsely chopped
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Whisk together oil and vinegar in a bowl. Add greens and remaining ingredients, and toss. Season with salt and pepper to taste.
Gluten Free Meal Plan
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