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Spring Chicken

Yields4 ServingsPrep Time15 minsCook Time39 minsTotal Time54 mins

Spring Chicken

 12 oz quartered, marinated artichoke hearts in oil
 4 organic rainbow carrots, cut diagonally into ¼-inch-thick slices
 ½ (1½-pound) package steam-able fingerling potatoes, halved lengthwise
 2 lemons, halved crosswise
 1 package boneless, skinless chicken thighs (about 1½ pounds)
 1 tbsp olive oil
 Chopped fresh thyme for garnish (optional)
1

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.

2

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.

3

Serve chicken with vegetables and lemons, garnished with thyme, if desired.

Nutrition Facts

0 servings

Serving size

1 1/2 Chicken Thighs, 1 Cup Vegetables

Amount per serving
Calories351
% Daily Value *
Total Fat 13g17%

Saturated Fat 3g15%
Cholesterol 156mg52%
Sodium 731mg32%
Total Carbohydrate 25g10%

Dietary Fiber 6g22%
Total Sugars 6g
Protein 33g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.