Chicken Artichoke Bake

So speaking yet again of the extremely easy and delectable type of recipes, I give you this! Just put a quick night-before marinade on the chicken and then throw everything together into the same pan and bake. Dinner is served. On a more serious note, the flavors of this dish are pretty out of control – you have tart, savory, and herby all fighting for your love in one bite. And the squash adds a meatiness and extra depth of veggies we all crave in a quick weeknight dinner. If you are feeling lazy, use cut up chicken breast instead of the more budget-friendly chicken thighs. But you really need to learn to love de-boning because chicken thighs are so much juicier and more flavorful and most of all cheaper.

Yield: 4-6 servings

Time: 15 minutes prep, overnight marinating, 45 minutes cooking time

IMG_5381

Ingredients:

  • 1 tsp thyme
  • 1 tsp black pepper
  • 1 tsp sea salt
  • ½ cup apple cider vinegar
  • 4-6 frozen chicken thighs
  • 1 tbs avocado (or other compliant) oil
  • 1 onion, thinly sliced
  • 1 lemon, sliced thin
  • 1 can/jar of artichokes, drained
  • 1 can/jar black olives, drained
  • 4 large yellow squashes, cubed to your desired size
  • Optional: Bacon pieces

Directions:

Mix vinegar and herbs and pour over chicken thighs in a plastic zippered bag. Remove excess air and seal, marinating in the refrigerator overnight.

Preheat oven to 375f while you layer the ingredients in a 9×13 pan. I suggest lining the pan with foil so you have an even easier clean up. Drizzle the oil and spread over the bottom of the pan. Layer the squash first, followed by the onion, artichokes, olives, and finally the chicken and all the lovely juices in the marinating bag. To be honest, I’m not sure if the layering technique even matters but I know it tastes delicious this way, so why chance it. Top with lemons and optional bacon.

Cover the pan in foil and bake for 35 minutes. Remove the top foil for the last 10 minutes, increasing the temperature to 425f to crisp the chicken skin a bit.

I like to debone the chicken before serving, but it is not necessary. Enjoy as is if you’d like, just don’t call me when you choke on a chicken bone trying to literally inhale this deliciousness.

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