Sheet Pan Chicken Thighs and Artichokes
Walnut-Spinach 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 artichoke hearts and liquid from jar. Seal bag, and chill 1 hour.
- Drain chicken mixture; discard marinade. Arrange chicken, skin sides up, on a large rimmed baking sheet. Arrange artichokes, bell peppers, and onion around chicken.
- Bake 35 to 45 minutes or until chicken is done and vegetables are tender; drizzle with lemon juice.
Side Dish Ingredients
- ½ cup raw walnuts
- 1 (10-oz) pkg baby spinach
- 2 Tbsp balsamic vinegar
- 2 tsp raw honey
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ cup extra virgin olive oil
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant; cool.
- Combine spinach and nuts in a bowl. Whisk together vinegar, honey, mustard, garlic, and salt. Gradually whisk in oil. Pour dressing over salad, and toss.
Paleo Meal Plan
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