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, â…› 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.
- 13 g Fat
- 3 g Saturated
- 156 mg Cholesterol
- 731 mg Sodium
- 25 g Carbohydrates
- 6 g Fiber
- 6 g Sugars
- 33 g Protein
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Nutritional Information
- 13 g Fat
- 3 g Saturated
- 156 mg Cholesterol
- 731 mg Sodium
- 25 g Carbohydrates
- 6 g Fiber
- 6 g Sugars
- 33 g Protein
Directions
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, â…› 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.