Artichoke Chicken

artichoke chickenWhen I think about quick and easy meals there is no one type fits all. Some days I need a quick and easy dinner that I can make start to finish in the twenty minutes between getting home and dinner time. Some days I don’t even have those twenty minutes and need something in the crock pot ready to go. Other days I am home and have plenty of time for things to cook in the oven, but with the kids and everything else the prep time needs to be quick because I don’t have hours to spend in the kitchen.

This artichoke chicken is one of those recipes. It can be assembled and ready to go into the oven in less than ten minutes where it then bakes for an hour. With artichokes, tomatoes, olives, and basil it is a great one dish meal that tastes like summer. Even my son who won’t eat chicken loves it when I make this because he loves the artichokes. It can be made ahead and reheats beautifully so we often eat this on Shabbat afternoon.

In trying to make my blog as helpful as possible I have created a couple of different categories that will help you all pick the recipes that fit your schedule. This chicken is the first in the quick prep meals category but I will be adding more as time goes on. I also have a category, make ahead, for things that reheat well or can be served cold. These are the recipes that I use most often for Shabbat day since I don’t cook anything on Shabbat, but they are also great for cooking the evening before so that dinner is ready the next day without any more cooking.

Artichoke Chicken

By 06/18/2014

  • Prep Time : 10 minutes
  • Cook Time : 60 minutes
  • Yield : 4 servings
  • Allergens :

Ingredients

Instructions

Preheat the oven to 375.

Quarter the artichokes. Sprinkle half of the artichokes in the bottom of a 9 x 13 roasting pan. Place the chicken on top and scatter the remaining artichokes over the top. Disribute the remaining ingredients evenly over the top of the chicken and in the spaces between the chicken pieces. Cover the pan tightly with foil.

Bake for 30 minutes. Remove the foil and continue to bake until the chicken is cooked and the temperature of the inside of the thigh is 165 on an instant read thermometer, approximately 30 minutes more. Garnish with additional basil if desired.

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  • mayihavethatrecipe

    Adding artichokes to this Mediterranean style chicken is a great idea. Love all the flavors.

    • Shoshana

      You are right about the flavor profile, I debated calling this recipe Mediterranean Chicken but decided to highlight the artichokes.

  • Sarah Klinkowitz

    My kind of dinner! DELISH!