Preheat oven to 375°; line rimmed baking pan with parchment paper. Drain artichokes, reserving 2 tablespoons oil. On prepared pan, toss reserved artichoke oil, carrots, potatoes, ⅛ teaspoon salt and ¼ teaspoon pepper. Place lemons around vegetable mixture; bake 15 minutes.
Pat chicken dry with paper towels; rub with olive oil, and sprinkle with ¼ teaspoon each salt and pepper. Stir artichokes into vegetables; place chicken on top and bake 24 minutes or until internal temperature of chicken reaches 165° and vegetables are tender. Makes about 4 cups vegetables.
Serve chicken with vegetables and lemons, garnished with thyme, if desired.
Ingredients
Directions
Preheat oven to 375°; line rimmed baking pan with parchment paper. Drain artichokes, reserving 2 tablespoons oil. On prepared pan, toss reserved artichoke oil, carrots, potatoes, ⅛ teaspoon salt and ¼ teaspoon pepper. Place lemons around vegetable mixture; bake 15 minutes.
Pat chicken dry with paper towels; rub with olive oil, and sprinkle with ¼ teaspoon each salt and pepper. Stir artichokes into vegetables; place chicken on top and bake 24 minutes or until internal temperature of chicken reaches 165° and vegetables are tender. Makes about 4 cups vegetables.
Serve chicken with vegetables and lemons, garnished with thyme, if desired.