04.06.21

Sheet Pan Spring Chicken with Artichokes and Asparagus

A good, flavorful sheet pan dinner can be hard to come by, but this Sheet Pan Spring Chicken with Artichokes and Asparagus is certainly delicious and definitely belongs in your dinner rotation this season.

Sheet Pan Spring Chicken

A quick, sheet pan dinner is always a win when you’re short on time during the week but do not want to skimp on flavor! With a little prep to gather your ingredients and chop your vegetables, you’ll quickly have everything on your pan and in the oven giving you 20 minutes to focus on something else instead of standing over your stove all evening. 

This dinner includes lovely spring ingredients like asparagus, artichokes and dill come together in a simple chicken sheet pan dinner that is perfect for a busy weeknight! A combination of dried spices (that you likely already have on hand) adds an extra layer of flavor and intrigue to the dish. I was a little hesitant as it was cooking away, but very thrilled with the end result and know that you will be, too! 

If you love really delicious sheet pan dinners, here are some of my other favorites to try:

The Best Sheet Pan Chicken Piccata 

Spring Sheet Pan Salmon

Sheet Pan Harissa Chicken + Veggies with Lemon Aioli

Sheet Pan Spring Chicken with Artichokes and Asparagus

Sheet Pan Spring Chicken
Serves: 4 people
Print
5 from 2 votes

Ingredients

  • ¼ cup + 2 tbsp avocado oil
  • ¼ cup white wine vinegar
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon onion powder
  • 1 teaspoon paprika powder
  • ½ teaspoon crushed red pepper flakes
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 lbs bone-in, skin-on chicken thighs
  • 1 lemon sliced into ¼ inch rounds
  • 12- ounce bag frozen artichoke hearts see notes re: using canned below
  • 1 bunch of asparagus, woody ends trimmed and then cut in half crosswise
  • ¼ cup freshly chopped dill, for serving (optional, you can also substitute parsley or basil here)

Instructions

  • Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the ¼ cup avocado oil, white wine vinegar, garlic powder, coriander, onion powder, paprika, crushed red pepper flakes, salt and pepper until well combined.
  • Pat the chicken very dry. Add to the avocado oil mixture and toss until very well combined and the chicken is evenly coated in the mixture.
  • Place the chicken, skin side up, on the prepared baking sheet. Transfer the chicken to the oven and bake for 20 minutes.
  • When the cook time is complete, remove the chicken from the oven (keep the oven on!) Scatter the lemon slices, the frozen artichoke hearts, and the asparagus across the sheet pan and gently toss into the chicken juices to the best of your ability. Drizzle the remaining avocado oil over the entire sheet pan and gently toss once more. Nestle the chicken, skin side up still, into the vegetable mixture and return to the oven. Continue to cook until the chicken is cooked through, 15-20 more minutes.
  • Remove from the oven and allow to cool for 8-10 minutes before serving. I like to sprinkle mine with fresh dill, but it’s good as it is! You can also sub parsley or basil!

Notes

Notes: while I prefer using frozen artichoke hearts, you CAN use canned artichoke hearts. Tip: drain and only add at the last 10 minutes of the cook time. I find the canned ones burn more easily.

17 Comments

  • Reply
    Emily Reed
    April 14, 2021 at 5:54 pm

    How do you think this would be with boneless skinless chicken thighs? Any adjustments that would need to be made?

  • Reply
    Tasha
    April 13, 2021 at 7:34 pm

    5 stars
    This was incredibly easy and super delicious! I made a little extra of the marinating sauce to throw on just the veggies which was great. Had leftovers last night with a little bit of angel hair and olive oil and it was delicious!

  • Reply
    Sam
    April 12, 2021 at 7:11 pm

    One word – YUM! I made this for my weekly meal prep and the flavors were delish. I used chicken breasts instead of thighs and it still came out great. Served it with some rice – so quick, easy and yummy!

  • Reply
    Paul
    April 12, 2021 at 4:04 pm

    Alex, I am a huge fan and have loved many of your recipes. However for my oven 375 for 40 minutes did not fully cook the chicken. My asparagus was crunchy and the frozen artichokes were still cool. I found frozen artichokes at Whole Foods.

    • Reply
      Alex
      April 14, 2021 at 3:46 pm

      Interesting!!! Perhaps your oven isn’t as aggressive as mine– I guess add 8-10 more minutes if it was still that underdone.

  • Reply
    Michelle
    April 9, 2021 at 11:18 pm

    If I dont have white wine vinegar will another vinegar work as a replacement?

    • Reply
      Alex
      April 11, 2021 at 10:40 pm

      White wine (not vinegar) would be the best sub!

  • Reply
    Lisa
    April 8, 2021 at 10:59 pm

    Sounds amazing…..but I am having difficulty finding frozen artichoke hearts. Suggestions on where I can find them?

    • Reply
      Alex
      April 11, 2021 at 10:42 pm

      I found mine at Whole Foods!

  • Reply
    Jennifer
    April 8, 2021 at 1:15 am

    My family doesn’t like chicken thighs. Do you think boneless chicken breasts would be ok to use. Love, love everything you post…. especially the chicken shawarma !!!

    • Reply
      Alex
      April 8, 2021 at 1:08 pm

      Hi Jennifer,
      boneless chicken breasts will work but two things: 1. they will cook faster (about 25-30 mins, depending on how thick they are) and 2. you won’t get as much juices that seep into the artichokes and asparagus — but I think it would still be pretty good!

  • Reply
    Amanda
    April 8, 2021 at 12:12 am

    Hi Alex! This looks and sounds delicious. I’m currently on AIP, and cannot have Paprika, Coriander, or Red Pepper Flakes. I’m going to use ginger instead of pepper flakes, but wanted to ask what you think would be good substitutes for Paprika and Coriander. Please and thank you!

  • Reply
    sarah m
    April 7, 2021 at 11:10 pm

    I have leftover dill from last week so when I saw this recipe on your stories last week I decided to make this week! Thank you for the tip on using canned artichokes! I’m glad I read the comments first bec I too could not find frozen.

    • Reply
      Laurel Wilson
      April 16, 2021 at 1:28 pm

      I made this last night and used canned artichokes too! So glad I read the comments first about putting them in later though, that worked great!

  • Reply
    Victoria Paschal
    April 7, 2021 at 2:42 am

    5 stars
    Made this for dinner tonight! Delicious! All of your recipes are the best. Never disappoints. I love that your recipes are using what I probably already have in the pantry or fridge. The family enjoyed this and all the others I’ve made.

  • Reply
    Helen
    April 6, 2021 at 10:10 pm

    Hi Alex! This looks amazing! If we do not have access to frozen artichoke hearts, would you suggest canned or fresh? Thank you!
    PS Your cookbook has literally saved 2020 / 2021 for me. It has been so much fun making everything!

    • Reply
      Alex
      April 7, 2021 at 7:35 pm

      Thank you so much, Helen!! You can use canned, just drain it and only add the last 10 minutes. I find the canned ones burn super easily!

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