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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.