, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Sheet pan roasted chicken thighs with artichokes
Ingredients
- 2 lbs 900 g chicken thighs (bone-in with skin)
- 1 tbsp 1 tbsp harissa paste or sambal oelek
- 2 tbsp 2 tbsp olive oil, divided
- 14 oz. 400 g canned artichokes drained and quartered
- 4 (1 lb) 4 (450 g) plum tomato, halved or quarteredplum tomatoes, halved or quartered
- 1 (4 oz.) 1 (110 g) medium red onion, cut into wedgesmedium red onions, cut into wedges
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- ½ cup 120 ml mayonnaise
- 1 tbsp 1 tbsp coarse-ground Dijon mustard or half the amount of harissa paste
- 1 1 garlic clove, finely grated or mincedgarlic cloves, finely grated or minced
- 1 tbsp 1 tbsp lemon juice
- ¼ tsp ¼ tsp salt
- 1 pinch 1 pinch ground black pepper
- 2 tbsp 2 tbsp chopped fresh parsley, optional
chopped parsley, optiona
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry. Combine the harissa with half of the olive oil and coat the chicken evenly. Season with salt and black pepper.
- Arrange the chicken thighs in a single layer on a large sheet pan, leaving some space between them for better browning. Roast for 20 minutes.
- Meanwhile, toss the artichoke hearts, tomatoes, and red onion with the remaining olive oil and season with salt and black pepper.
- Add the vegetables to the sheet pan around the chicken, keeping everything in a single layer without overcrowding. Roast for another 15–20 minutes, until the vegetables are tender and lightly browned and the chicken reaches an internal temperature of 165°F (74°C).
- Meanwhile, combine the yoghurt, Dijon mustard, garlic, lemon juice, salt, and black pepper. Refrigerate the aioli until ready to serve.
- Serve the roasted harissa chicken and vegetables with the aioli and garnish with chopped parsley, if desired.
Can I use boneless chicken thighs?
Yes. Boneless chicken thighs cook faster, so start checking the internal temperature earlier. They're ready when the thickest part reaches 165°F (74°C).
Can I use canned artichoke hearts?
Yes — they're ideal here. Drain them thoroughly and pat them dry if they're particularly wet so they roast rather than steam. Artichokes packed in water or brine work best.
Can I use other vegetables?
Absolutely. You can swap some or all of the vegetables for other low-carb options such as eggplant, zucchini, or bell peppers. Cut them into similar-sized pieces so they cook evenly, and keep everything in a single layer for the best browning.
Is this harissa chicken good for meal prep?
Yes. Store the chicken and roasted vegetables in an airtight container in the refrigerator for up to 3–4 days. Keep the Dijon aioli separate and add it after reheating.
Can I make the Dijon aioli ahead of time?
Yes. Make it ahead and keep it covered in the refrigerator. The flavor actually benefits from a little resting time as the garlic and Dijon mingle with the mayonnaise.
