MAINS/ Series/ Sunday Supper

Roasted Balsamic Chicken and Artichokes

Hello and welcome to Sunday Supper on Djalali Cooks! Artichokes are one of my favorite vegetables. And every time I eat one I always ponder who the first humans were to discover how to eat them. Growing up in California, near the Artichoke Center of the World (Castroville, northeast of Monterey), we ate a lot of artichokes. Today we are going to roast them in the oven, alongside some balsamic-marinated chicken thighs. Are you ready to enjoy the Thistle of the Gods? Let’s do this Roasted Balsamic Chicken and Artichokes!

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Balsamic Marinade

First thing’s first, let’s get the chicken thighs marinating. You can do this a day ahead if you like. I let the chicken marinate for about 2 hours. Place the chicken thighs in a gallon-size zipper lock bag.

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In a large measuring cup combine olive oil, balsamic glaze, tomato paste, honey, lemon juice, minced or pressed garlic, fresh thyme, dried oregano and smoked paprika. Whisk these ingredients together to get an emulsified marinade. Now, pour the marinade into the bag with the chicken. Carefully squeeze the air out of the bag and seal the bag. Let this sit on the counter to marinate for an hour, or put it in the fridge if you’re planning a longer marinate.

How to Prep an Artichoke

Preheat the oven to 400 degrees F, and let’s prep the artichokes.

Before washing the artichokes, we will trim them. Begin by slicing about 1/2-inch or so off the stem. Then, slice the pointy bottom off.

Now, get your kitchen shears out and cut off the tiny leaves on and around the base of the stem. And follow that trimming with snipping off the sharp points of the larger stems around the middle.

Next, slice the artichoke in half lengthwise.

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Now, use a small spoon (a pointy spoon works best, if you have one) to scrape out the fuzzy stuff (the choke) at the top of the artichoke heart. Also remove any purple leaves at the center.

Now it’s time to wash our artichokes. Rinse the artichokes under cold running water. Flick the leaves with your fingers to allow the water to run through the leaves. Set the artichokes on a sheet tray and pat them dry.

Drizzle olive oil over the artichokes and use a silicone or pastry brush to coat both sides of the artichokes with olive oil.

Turn the artichokes over and do the same on the cut sides.

Pour fresh lemon juice (half the lemon juice) over the cut sides of the artichokes and season with kosher salt. Then, place a smashed garlic clove in the center, where we scraped out the fuzzy stuff.

Now, hold the the garlic clove in place and flip the artichoke halves so they are cut side down.

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Ready to Roast

Cover the sheet pan with foil and roast for 20 minutes. My artichokes are pretty tiny. If you have large artichokes, let them roast under the foil for 25-30 minutes.

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At the 20 minute mark (or 25-30 minute mark if your artichokes are large), remove the foil and add the chicken thighs to the sheet pan.

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Place the sheet pan back in the oven, uncovered, and continue roasting for 20 minutes.

While the Balsamic Chicken and Artichokes are in the oven, make a dipping sauce for the artichokes. Melt 4 tablespoons of salted butter and add a few cloves of pressed or minced garlic and the remaining lemon juice. When you’re ready to serve, transfer the garlic butter to small bowls for dipping.

Check the doneness of the chicken with a probe thermometer, we are looking for 170 degrees. Check the doneness of the artichokes by pulling on a large leaf, it should come away pretty easily.

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Transfer the artichokes and the smashed garlic cloves to a serving plate and switch the oven to broil. Place the chicken thighs back in the oven and broil until the balsamic glaze is bubbly and begins to caramelize.

Roasted Balsamic Chicken and Artichokes

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Transfer the thighs to the serving dish with the artichokes and garnish with chopped parsley. Serve with the garlic butter dipping sauce. To round out this meal, I added rice.

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The chicken thighs have such a great flavor from the balsamic marinade-turned-sauce. The artichokes have their great flavor infused with the garlic clove we roasted inside. It’s a wonderful thing when the balsamic sauce mingles on the plate with the artichoke!

I hope you give this recipe for Roasted Balsamic Chicken and Artichokes a try. Make them separate or together, both are great! If you want a different Sheet Pan Sunday Supper, try Sheet Pan Tandoori Chicken. Take care and be well, xo Kelly

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Roasted Balsamic Chicken and Artichokes

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Dinner, Main Course American
By Kelly Djalali Serves: 2-4
Prep Time: 30 Minutes (plus 2 hour marinade) Cooking Time: 45-55 Minutes Total Time: 1.5 Hours (plus 2 hour marinade)

Balsamic marinated chicken thighs roasted with garlic infused artichokes is flavorful and easy. A Sheet Pan dinner for your Sunday Supper!

Ingredients

  • Balsamic Marinated Chicken
  • 1/4 cup Olive Oil
  • 3 tbsp. Balsamic glaze, store-bought
  • 1 tbsp. Tomato Paste
  • 1 tsp. Honey
  • Juice of 1 Lemon
  • 5 Large Garlic Cloves, pressed or minced
  • 1 tbsp. Fresh Thyme
  • 1 tsp. Dried Oregano
  • 1/2 tsp. Smoked Paprika
  • 6-8 Boneless, Skinless Chicken Thighs
  • Chopped Parsley, to garnish the final dish
  • Artichokes
  • 2-4 Artichokes (larger are better)
  • Olive Oil
  • Juice of 1 Lemon, half for the artichokes and half for the dipping sauce
  • Kosher Salt
  • 4-8 Garlic Cloves, smashed
  • Garlic Butter Dipping Sauce
  • 4 tbsp. Butter
  • 4 Garlic Cloves, pressed
  • Remaining Lemon Juice

Instructions

Balsamic Marinade

1

Place the chicken thighs in a gallon-size zipper lock bag.

2

In a large measuring cup combine olive oil, balsamic glaze, tomato paste, honey, lemon juice, minced or pressed garlic, fresh thyme, dried oregano and smoked paprika. Whisk these ingredients together to get an emulsified marinade. Then pour the marinade into the bag with the chicken. Carefully squeeze the air out of the bag and seal the bag. Let this sit on the counter to marinate for an hour, or put it in the fridge if you're planning a longer marinate.

Prep the Artichokes

3

Preheat the oven to 400 degrees F.

4

Slice about 1/2-inch or so off the stem. Then slice the pointy bottom off.

5

Use kitchen shears to cut off the tiny leaves on and around the base of the stem. Follow that trimming with snipping off the sharp points of the larger stems around the middle.

6

Slice the artichoke in half lengthwise. Use a small spoon (a pointy spoon works best, if you have one) to scrape out the fuzzy stuff (the choke) at the top of the artichoke heart. Also remove any purple leaves at the center.

7

Rinse the artichokes under cold running water. Flick the leaves with your fingers to allow the water to run through the leaves. Set the artichokes on a sheet tray and pat them dry.

8

Drizzle olive oil over the artichokes and use a silicone or pastry brush to coat both sides of the artichokes with olive oil.

9

Turn the artichokes over and do the same on the cut sides.

10

Pour fresh lemon juice over the cut sides of the artichokes and season with kosher salt. Then, place a smashed garlic clove in the center, where we scraped out the fuzzy stuff.

11

Then, keep the garlic clove in place and flip the artichoke halves so they are cut side down.

12

Cover the sheet pan with foil and roast for 20 minutes. If you have large artichokes, let them roast under the foil for 25-30 minutes.

Roasted Balsamic Chicken and Artichokes

13

At the 20 minute mark (or 25-30 minute mark if your chokes are large), remove the foil and add the chicken thighs to the sheet pan.

14

Place the sheet pan back in the oven, uncovered, and continue roasting for 20 minutes.

15

Check the doneness of the chicken with a probe thermometer, we are looking for 170 degrees. Check the doneness of the artichokes by pulling on a large leaf, it should come away pretty easily.

16

Transfer the artichokes and the smashed garlic cloves to a serving plate and switch the oven to broil. Place the chicken thighs back in the oven and broil until the balsamic glaze is bubbly and begins to caramelize.

17

Transfer the thighs to the serving dish with the artichokes and garnish with chopped parsley. Serve with garlic butter dipping sauce.

Garlic Butter Dipping Sauce

18

In a small saucepan, melt butter and stir in garlic and remaining lemon juice. Keep warm on stovetop until ready to serve.

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  • Susan
    April 3, 2022 at 9:27 am

    Good Morning- why fresh thyme, but dried oregano? Thanks

    • Kelly Djalali
      April 3, 2022 at 10:21 am

      Hi Susan, Fresh thyme has more flavor than dried thyme and it’s pretty easy to find fresh thyme at the supermarket. Fresh oregano is a little harder find and its flavor can be a little overpowering and peppery. Dried oregano though, still brings flavor, but is more subdued. So it’s more about striking a balance with easy-to-find ingredients. Hope that answers your question! xo Kelly

  • Terry
    April 3, 2022 at 10:52 am

    This is a great recipe, I’m looking forward to making it thanks for this. Gage and Sierra are coming today for dinner I think we will have this just need to get the artichokes I’ll keep you posted ?❤️ Mom

    • Kelly Djalali
      April 3, 2022 at 11:06 am

      Sounds great, Mom. I am sure the kids will enjoy this dish. Have a great Sunday! xo Kelly

  • Mari
    April 3, 2022 at 11:37 am

    Is there anything balsamic can’t make better? I love it and at one time my daughter and I must have gone through gallons of the stuff, experimenting. Artichokes are such a wonderful, but underused vegetable, so it’s great to see them front and center. When my kids were young, we made them frequently. They liked them as a snack dipped in butter with a touch of lemon. They didn’t get candy except at Christmas and Easter, and at Halloween, the amount was limited because I rationed it and despite their best attempts, my husband, the resident chocoholic always found their stash and decimated it. He didn’t like artichokes so that was safe, and it continued off and on for a few years. I remember one Halloween, they put the candy in the attic and put artichokes in their treat bags. He was not amused, but the rest of us were! He never did find te candy either. I think he would have liked this recipe a lot, and I will think of him every time I make it, and smile. Happy sunny Sunday to my Djalalis, Terry, Dante, a d the ladies. The last time I said winter was over, it snowed, so I’m not saying it. ?⛄️??. The pollen is doing a good job taking over for the snow. I have obnoxious sneezing jags, and my kids are right behind me. So hopefully sneezing season is on the wane.

    • Kelly Djalali
      April 3, 2022 at 12:09 pm

      Hi Mari, what wonderful memories of eating artichokes! We are spending the day getting the screened porch and yard in shape, hoping the pollen has subsided enough…famous last words. Lol! Happy Sunday to you and yours! xo Kelly

  • Mary.
    April 3, 2022 at 8:41 pm

    I made your French potato salad and it was delicious and so easy. Thanks for the recipe.

    • Kelly Djalali
      April 4, 2022 at 8:10 am

      Hi Mary, I am happy you enjoyed it and found it easy! Thanks so much for writing in! xo Kelly

  • Suzanne+Smith
    April 4, 2022 at 3:47 pm

    Oh this sounds so good. Going to make this for sure. Thanks, Kelly.

    • Kelly Djalali
      April 4, 2022 at 4:36 pm

      It’s a winner, Suzanne! Thanks for stopping by today, xo Kelly

  • Sally+Burke
    April 6, 2022 at 2:52 am

    Hi Kelly, before I start on the artichokes, I have taken the chicken out of the freezer ready to make your recent hot spicy chicken, possibly not how you explained it, but never the less at least it will be on the menu for the weekend. Now back to the artichokes, something I have never cooked, normally opting for those in a jar for a salad, but the way you have explained how to cook them has given me confidence to when they come into season again down under I will test my skills. One question, with how you have cooked them are the outer leaves still tender enough to eat, or does one have to delve in a bit further for the tender leaves? Now to the chicken, which once again sounds delicious. I don’t get to cook everything you show us, but at least many things are saved in my Kelly Djalali board on Pinterest, this recipe being one of them.
    Happy cooking ?‍?
    Sally ?

    • Kelly Djalali
      April 6, 2022 at 8:12 am

      Hi Sally, I am glad you have the Hot Honey Chicken on your menu for this weekend, I think you will enjoy it. The artichokes I had for this recipe were really very small, so the outermost leaves (while still delicious) where a little less tender than the next layer down. If I had larger, meatier artichokes, I think they would be fine. I am so happy you have recipes pinned, Pinterest is such a great tool! Talk soon, have a great day, xo Kelly