Sheet Pan Spring Chicken with Artichokes and Asparagus

Sheet Pan Spring Chicken with Artichokes and Asparagus

Ingredients

• ¼ cup + 2 tbsp avocado oil (divided)
• ¼ cup white wine vinegar
• 1½ teaspoons garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon crushed red pepper flakes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 lbs bone-in, skin-on chicken thighs
• 1 lemon, sliced into ¼-inch rounds
• 12-ounce bag frozen artichoke hearts (see notes about canned below)
• 1 bunch asparagus, woody ends trimmed and cut in half crosswise
• ¼ cup freshly chopped dill for serving (optional; parsley or basil also work)

Instructions

1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper for easier cleanup and to prevent sticking.
2. In a large bowl, whisk together ¼ cup avocado oil, white wine vinegar, garlic powder, ground coriander, onion powder, paprika, crushed red pepper flakes, salt, and black pepper until well combined.
3. Pat the chicken thighs very dry with paper towels. Add the chicken to the seasoned oil-vinegar mixture and toss until each piece is evenly coated.
4. Arrange the chicken on the prepared baking sheet skin-side up. Transfer the pan to the oven and bake for 20 minutes to begin rendering the fat and crisping the skin.
5. Remove the pan from the oven (keep the oven on). Scatter the lemon slices, frozen artichoke hearts, and asparagus across the sheet pan. Gently toss them in the chicken juices as best you can. Drizzle the remaining avocado oil over the vegetables and toss once more so everything is lightly coated.
6. Nestle the chicken pieces back into the vegetable mixture with the skin still facing up. Return the pan to the oven and continue to roast until the chicken is cooked through and the vegetables are tender, about 15–20 more minutes, depending on the thickness of the thighs.
7. Remove the sheet pan from the oven and let it rest for 8–10 minutes before serving. Sprinkle with chopped dill, parsley, or basil if desired. Serve warm, spooning pan juices over the chicken and vegetables.

Notes

Tips, Variations, and Serving Suggestions

This sheet-pan method is forgiving and flexible. Swap chicken thighs for bone-in chicken breasts (increase roasting time until an instant-read thermometer reads 165°F in the thickest part), or use skin-on chicken drumsticks. If asparagus isn’t in season, replace it with green beans or trimmed broccolini.

For a brighter finish, squeeze a little extra lemon juice over the plated chicken before serving or add a scattering of capers for a salty, briny note. If you like a herb-forward finish, a light drizzle of olive oil mixed with chopped parsley, basil, or dill adds freshness.

To make this meal a little heartier, roast small baby potatoes on the same sheet with the chicken—toss them in oil and seasonings and give them a head start in the oven for 10–15 minutes before adding the chicken and other vegetables.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a 350°F (175°C) oven until warmed through to help preserve texture; microwaving is quicker but can soften the chicken skin and vegetables.