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A good, flavorful sheet pan dinner can be hard to come by. Enter: this delicious Sheet Pan Spring Chicken with Artichokes and Asparagus, which definitely belongs in your dinner rotation this season.
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!
looking for more sheet pan dinner recipes? try these!
Sheet Pan Ginger-Orange Chicken with Brussels Sprouts
Sheet Pan Harissa Chicken + Veggies with Lemon Aioli
Sheet Pan Spring Chicken with Artichokes and Asparagus
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome! Whole family loves this dish!
So easy to make too.
Alex, I am a huge fan of yours – I have never tried a recipe from you that we all did not love, and I have really started cooking your recipes more than any others! You are so talented and we must have the same taste! Question – my husband does not like chicken thighs. If I adjust to use bone-in breasts with skin, what do you recommend the cook time be? Thanks!
Hi Julie,
Thank you so much! A bone-in, skin-on chicken breast takes closer to 45 minutes at 375 (unless they are gigantic it could take longer, but usually around 45)! So you can adjust accordingly!
So easy to make and we all loved it! I used canned artichokes since I couldn’t find frozen and it came out great. I’m going to keep canned artichokes in my pantry now!
This sauce….. So good.
So easy and so so flavorful! I’ve now made this recipe twice and it never disappoints! I’ve used jarred artichokes both times because I have yet to find Frozen (even at my whole foods) but I don’t think it lacks anything. This last time I also made a little extra marinade for the veggies and it was great over pasta! This one is in my rotation for good!
Amazing as always! This meal is so simple and so flavorful love it, we added it into the rotation and have it a few times a month!
This was a very delicious and easy recipe! We had plenty for leftovers which was wonderful too! I love sheet pan meals! So easy!
Loved this super simple meal! We broiled it at the end to get the skin a little more crispy and it turned out great. The chicken was so tasty and juicy!
I made this tonight and it was really good, but the vinegar flavor was pretty strong. I think I’m going to try it again with white wine instead of white wine vinegar.
How do you think this would be with boneless skinless chicken thighs? Any adjustments that would need to be made?
I have the same question about using boneless thighs? Will that still work?
They should still work just fine, they just won’t have the crispy skin (which is one of my favorite parts of this recipe). The cook time would also be closer to 25-30 mins total.