sheet pan chicken olives and artichokes
sheet pan chicken olives and artichokes
sheet pan chicken olives and artichokes
sheet pan chicken olives and artichokes
sheet pan chicken olives and artichokes

Ingredients

8 boneless, skinless chicken breasts
3 Tbl Sheetpan Chicken Blend
Herbes de Provence Extra Virgin Olive Oil
10 fingerling or new potatoes
1/2 red onion, cut into wedges
2 cups olives, roasted red peppers, pepperoncini, marinated garlic, etc.
1/2 cup marinated artichoke hearts
1/4 cup slivered sundried tomatoes
1/2 cup shaved parmesan or manchego
Lemon juice for serving

Whether you hit the grocery store olive bar or clear out those half empty jars on the fridge door, you can’t go wrong with this salty, briny sheet pan supper. We use our Sheetpan Chicken Blend on boneless, skinless chicken thighs and nestle it into potatoes and artichoke hearts. The result is a clean-the-fridge masterpiece!

Instructions

1.Preheat oven to 375°F. Place the chicken breasts, potatoes and onion on a sheet pan. Season with the Sheetpan Chicken Blend and drizzle with Herbes de Provence Extra Virgin Olive Oil. Toss to coat. Distribute evenly on the sheet pan. Roast for 20 minutes.
2.Remove from the oven and redistribute the chicken and potatoes. Nestle in the olives/marinated veggies, artichoke hearts and sundried tomatoes. Return to the oven and roast for an additional 15-20 mins or until the chicken is cooked through with no visible pink. In the last five minutes, add the parmesan cheese to the sheet pan and return to the oven. Remove from oven and spritz with lemon just before serving.

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