Easy Sheet Pan Chicken and Veggies with Lemon and Herbs
Artichokes, cauliflower and potatoes are nestled around herbed chicken and baked all together; making this a swoon-worthy (and dairy-free) dinner!
Yield: 2
Calories: 878kcal
Materials
- 2 Bone-In, Skin-On Chicken Breasts
- 8-10 Baby Potatoes
- 1 Small Head Cauliflower chopped into florets
- 1 Large Artichoke cut in half with choke removed
- 1 Large Lemon cut in half
- 2 Shallots cut into fourths
- 4 Tbsp Olive Oil divided
- 1/2 - 1 tsp Smoked Paprika divided
- 6-8 Sprigs Fresh Rosemary divided
- 4-6 Sprigs Fresh Thyme divided
- Salt + Pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- Begin by covering the chicken in olive oil, then drizzle with lemon juice. Season liberally with salt, pepper and a bit of smoked paprika on both sides. Place on the sheet pan skin side up and tuck a sprig of fresh rosemary and thyme under the natural dome of the breast bone.
- Take one of the sprigs of rosemary and chop the leaves.
- Then wash and cut the cauliflower into florets and then in half or fourths depending on size. Add these to a medium bowl with the baby potatoes.
- Cut the shallots into quarters and add to the bowl with the cauliflower and potatoes. Add 1 1/2 tablespoons olive oil, the diced rosemary leaves, a bit of fresh lemon juice, a bit of smoked paprika and salt and pepper to taste. Mix well and scatter around chicken on sheet pan, leaving room for the artichokes.
- Now, remove the beginning leaves from the artichoke and trim the thorns. Next, cut the artichoke in half and cut out the fuzzy interior choke. Cover the cut edges of the artichoke with lemon to help prevent browning and stuff a rosemary and thyme sprig in each cavity where the choke was. Place them on the sheet pan and drizzle with the remaining olive oil and more lemon juice. Add any remaining sprigs of rosemary and thyme around the pan.
- Place in the oven and roast for 45-55 min, until the chicken skin is golden and the vegetables are softened and browned. Chicken should be cooked to 165 degrees internally for safety.
- Remove from oven and allow to rest for a few minutes. Serve with aioli or gravy and Enjoy!
Video
Nutrition
Calories: 878kcal | Carbohydrates: 72g | Protein: 52g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 280mg | Potassium: 2668mg | Fiber: 18g | Sugar: 11g | Vitamin A: 1145IU | Vitamin C: 226mg | Calcium: 187mg | Iron: 7mg