1 8-oz box frozen artichoke hearts, thawed and drained
1 1/4 lb baby red, white or yellow potatoes, scrubbed and quartered (about 12)
2 tbsp finely chopped fresh oregano leaves
1 tbsp olive oil
1/2 tsp sea salt
1/8 tsp red pepper flakes
Pinch fresh ground black pepper
1/3 cup crumbled feta cheese, room temperature
Preheat oven to 400°F. Line a large baking sheet with foil and mist with cooking spray. Using paper towels, pat chicken dry. Zest half of lemon and cut remaining half into wedges. Using tongs, in a large bowl, toss chicken with lemon zest, lemon wedges, garlic, artichokes, potatoes, oregano, oil, salt, pepper flakes and black pepper until well coated. Spread chicken and vegetables onto a large baking sheet or baking dish.
Roast for about 45 minutes, turning chicken and vegetables halfway, until potatoes are tender and an internal thermometer inserted into center of chicken thigh reaches 165°F. Remove and discard lemon wedges. Divide chicken and vegetables between serving plates and sprinkle with cheese.
Serving Size: 1 chicken thigh and 3/4 cup vegetables
A gorgeous platter to serve at the seder, this lemony, garlicky chicken is accompanied by hearty potatoes and artichokes. It also makes great leftovers to use in salads or lettuce wraps throughout the holiday.
This frittata is delicious warm from the oven, at room temperature or chilled. If you can’t find frozen artichoke hearts (and don’t want to work with fresh ones), use an additional 1 cup frozen peas or 2 cups sliced zucchini.
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Greek yogurt stands in for heavy cream to give this dish a rich and velvety texture. With a side of potatoes, artichokes and sweet bell pepper that's cooked along with the chicken, this dish will quickly become a family favorite in your home.