Sheet Pan Chicken Thighs and Artichokes
Mixed Greens and Fresh Parsley Salad
Ingredients
- 2½ lb bone-in, skin-on chicken thighs
- 2 (12-oz) jars marinated artichoke hearts
- 2 red bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 1 Tbsp fresh lemon juice
Instructions
- Preheat oven to 425°F. Place chicken in a large zip-top plastic bag. Add artichokes and liquid from jar. Seal bag, and chill 1 hour.
- Drain chicken and artichokes; discard marinade. Arrange chicken on a large rimmed baking sheet, skin sides up. Arrange artichokes, bell peppers, and onion around chicken; sprinkle 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 (10-oz) pkg mixed greens
- 1 cup grape tomatoes, cut in half
- ⅓ cup chopped fresh parsley
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
Side Dish Instructions
- Combine first 3 ingredients in a bowl.
- Whisk together oil, vinegar, and desired amount of salt and pepper; toss with salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
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