Sheet Pan Chicken with Artichokes, Zucchini and Cherry Tomatoes Recipe
Servings: 6
Ingredients
- 1 teaspoon sea salt plus extra for sprinkling vegetables
- freshly ground black pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder or granulated garlic
- pinch of crushed red pepper
- 1 ½ pounds boneless skinless chicken breasts and/or thighs, sliced into 1- inch strips
- 3 Tablespoons unrefined extra-virgin olive oil or avocado oil, divided
- 1 pint cherry tomatoes
- 5 ounces frozen artichoke hearts defrosted and patted dry (I buy these at Trader Joe's)
- 2 medium zucchini cut into ½-inch rounds
Instructions
- In a small bowl, whisk together the salt and spices. Place the chicken in a large container and drizzle with 1 Tablespoon olive oil and spices. Mix together until well coated. Cover and refrigerate for 1 hour or up to 24 hours. The further in advance you can do this, the more flavorful the chicken will be.
- Preheat oven to 425 degrees and line a rimmed full-size sheet pan with parchment paper, unless you are using a stainless steel pan (you should grease the stainless pan). Or use two smaller half-sheet pans.
- Arrange the vegetables on the prepared sheet pan(s) and toss with olive oil. Sprinkle with salt and pepper.
- Arrange the chicken amongst the vegetables in one layer, if possible.
- Bake for about 18-20 minutes until chicken is cooked through (do less time if you plan to cover and it and serve it later.) Cut a piece open if you're not sure. There should be no pink color inside.
- If you put more than one sheet pan in the oven, consider cooking on convection at 400 degrees for the same amount of time, but do check it a few minutes early to be safe.
Notes
Instead of chicken, you can use a 15-ounce can of cooked chickpeas, drained, rinsed and patted dry. Toss the veggies and chickpeas with oil and the spices.