SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS
This weeknight sheet-pan dinner takes inspiration from porchetta, the classic Italian pork roast that's scented with fennel and herbs. Here, a fragrant spice rub of ground fennel, garlic, rosemary and sage is placed onto chicken thighs, instantly elevating plain chicken with minimal effort. Canned artichokes are a versatile and time-saving pantry staple, commonly tossed into salads but here, they are fantastic roasted. The juicy chicken thighs create a bright pan sauce mixed with briny olives and lemon juice. Leftovers can be chopped and tossed with mayonnaise for a fantastic chicken salad the next day.
Provided by Kay Chun
Categories dinner, poultry, roasts, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
- In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
- Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
- Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.
ROAST CHICKEN WITH ARTICHOKES
To prolong the taste of spring, enjoy the earthy flavor of our roast chicken with some oil-packed artichokes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Rub 3 tablespoons oil and the juice of 1 lemon over chicken; season generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet (preferably cast-iron) over medium-high heat. Cook chicken, breast side down, until golden, about 5 minutes.
- Set a large skillet (preferably cast-iron) on top of chicken, pressing to flatten. Transfer to oven, and roast until golden, about 30 minutes.
- Remove skillet; flip chicken. Return skillet onto chicken; roast until cooked through and an instant-read thermometer inserted into thickest part of the thigh reaches 165 degrees, about 10 minutes.
- Transfer to a platter; let rest 10 minutes before carving. Drizzle with juice of remaining lemon, and sprinkle with red-pepper flakes. Scatter artichokes over top, and drizzle with oil from jar. Garnish with mint.
SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
- Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.
Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams
GREEK CHICKEN WITH GREEN BEANS
My Greek grandmother made the most delicious Greek chicken and green beans with a lemon-tomato flavor. Whenever I make this slow-cooker recipe, I think of her. The juices from the chicken help flavor the green beans, but the beans can be prepared alone as a side dish without the chicken. -Elizabeth Lindemann, Driftwood, Texas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine the first 7 ingredients in a 5- or 6-qt. slow cooker. Top with chicken. Drizzle with oil; sprinkle with salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4-6 hours., Preheat broiler. Place chicken on a greased rack in a broiler pan. Broil 4-6 in. from heat until golden brown, 3-4 minutes. Serve with bean mixture and, if desired, lemon wedges and additional fresh dill.
Nutrition Facts : Calories 324 calories, Fat 18g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 769mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 6g fiber), Protein 26g protein.
ARTICHOKES AND GREEN BEANS
This easy and elegant treatment for vegetables complements a variety of main courses. "Whenever I make it, someone always asks for a recipe," Carole Boys writes from Wheaton, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Remove from the heat and set aside. , In a nonstick skillet, toast bread crumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, saute onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans. Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted bread crumbs.
Nutrition Facts : Calories 158 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 701mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
ROASTED NIçOISE SALAD WITH HALIBUT
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Provided by Anna Stockwell
Categories Potato Artichoke Green Bean Olive Halibut Mayonnaise Lemon Basil Dinner Fish One-Pot Meal
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
- Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
- Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
- Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
- Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
- Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.
Provided by Ali Slagle
Categories easy, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
More about "roast chicken with green beans and artichokes food"
LOW FODMAP ITALIAN CHICKEN AND VEGGIES - FUN WITHOUT …
From funwithoutfodmaps.com
5/5 (2)Total Time 45 minsCategory Main CourseCalories 170 per serving
- In a medium bowl, whisk together 1 tablespoon garlic-infused olive oil, balsamic vinegar, dried oregano, and dried basil. Add chicken and toss to coat. Cover and marinate for 15 minutes.
- Arrange green beans, cherry tomatoes, and halved artichoke hearts on the prepared baking sheet. Drizzle with remaining 1 tablespoon garlic-infused olive oil. With clean hands (or a spatula), mix the veggies to coat them with the oil.
- When the oven is preheated, toss the chicken once more. Then, remove the chicken from the marinade and transfer to the sheet pan. Nestle the chicken in between the veggies.
SHEET PAN CHICKEN & GREEN BEANS - THAT LOW CARB LIFE
From thatlowcarblife.com
4.6/5 (32)Calories 383 per serving
- Add the butter to a small mixing bowl with the garlic, onion powder, parsley, and salt. Stir well and set aside.
PAN-ROASTED CHICKEN WITH LEMON-GARLIC GREEN BEANS
From realsimple.com
LEMON-GARLIC CHICKEN WITH GREEN BEANS RECIPE
From eatingwell.com
ROAST CHICKEN WITH GREEN BEANS AND ARTICHOKES RECIPE
From oprah.com
CHICKEN WITH GREEN BEANS AND TOMATOES | A MIND "FULL" …
From amindfullmom.com
ROAST CHICKEN WITH GREEN BEANS AND ARTICHOKES - DELISH
From delish.com
Cuisine AmericanEstimated Reading Time 1 minServings 4Total Time 1 hr 10 mins
- Preheat oven to 400 degrees F. Season chicken with oregano, salt, black pepper, and crushed red pepper (if using).
SAUTéED GREEN BEANS - COOKING CLASSY
From cookingclassy.com
GREEN BEANS WITH ARTICHOKES AND CAPERS - TARA TEASPOON
From tarateaspoon.com
ROAST CHICKEN WITH GREEN BEANS AND ARTICHOKES RECIPE
From pinterest.com
DIN TAI FUNG GREEN BEANS (EASY COPYCAT RECIPE)
From platingsandpairings.com
GREEN BEAN RECIPES @ NOT QUITE NIGELLA
From notquitenigella.com
30 SIDE DISHES FOR CHICKEN - ALLRECIPES
From allrecipes.com
ROSEMARY-ROASTED CHICKEN WITH ARTICHOKES AND POTATOES RECIPE
From foodandwine.com
BAKED MARINATED CHICKEN RECIPE - REAL SIMPLE
From realsimple.com
PAN-ROASTED CHICKEN WITH LEMON-GARLIC GREEN BEANS …
From myrecipes.com
PALEO: CHICKEN BREASTS WITH ARTICHOKE PAN SAUCE MEAL KIT DELIVERY ...
From makegoodfood.ca
ROAST CHICKEN WITH GREEN BEANS AND ARTICHOKES | RECIPE
From pinterest.com
CREAMY CHICKEN AND SPRING VEGETABLES RECIPE - NYT COOKING
From cooking.nytimes.com
D'AVOLIO - FOOD MENU
From davolios.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love