Surely you know me well enough by now to know that when a recipe says “minimal effort, maximum flavor,” I’m going to be all over that.
Today’s recipe, “Sheet-Pan Chicken with Artichokes and Potatoes,” is one of Caroline Chambers’, whom I discovered several years ago on Substack, the publishing platform where independent writers, journalists and creators build and monetize newsletters. It functions as a hybrid blog, newsletter and social platform, allowing creators to publish articles, podcasts and videos directly to subscribers via email or on their Substack website.
Chambers is a New York Times bestselling cookbook author, recipe developer, and culinary expert based in Carmel Valley, California. Her Substack is entitled “What to Cook When You Don’t Feel Like Cooking,” the same name as her second published cookbook. She has a new one out too, called “What to Cook When You Don't Feel Like Cooking: Make It Fast.”
Anyway, the minimal effort and maximum flavor description hooked me and I knew I had to try this. It couldn’t have been any easier and I thoroughly enjoyed it; Hubby not so much, however, but I think it’s because he’s not a fan of artichoke hearts.
My only critique of this dish is that, in my experience, it needs to roast much longer than 30 minutes in order to fully cook the potatoes. I halved the baby potatoes just like she said, but next time, I think I would chop them smaller so they’ll cook faster. Also, I used feta cheese instead of parmesan because that’s what I had on hand. Give this recipe a try and see what you think.
By Caroline Chambers
In a large bowl, toss 1½ to 2 pounds of chicken thighs with 1 jar marinated artichoke hearts, 1 teaspoon salt, and ½ teaspoon pepper. Dump the entire jar in – artichoke hearts, juices, everything. Cover and marinate at room temperature for 30 minutes or in the refrigerator for up to 12 hours. Don’t exceed 24 hours: The chicken will get rubbery from being in an acidic marinade for too long.
Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment paper.
Add 1½ pounds baby potatoes, 1 tablespoon cooking oil, 1 teaspoon kosher salt, and ¼ teaspoon pepper to the baking sheet and toss to coat. Move the chicken and artichokes from the bowl of marinade to the sheet-pan, creating as even a layer as possible. DON’T just dump them onto the sheet-pan with the marinade – we don’t want all of that liquid on the baking sheet! So use some tongs or your hands to transfer them from bowl to pan.
Roast for 30 minutes.
Stir in 2 tablespoons butter, mixing the ingredients around on the sheet-pan to lightly coat them all. Taste a potato and season with more salt if needed. Garnish with ¼ cup Parmesan and 2 tablespoons chopped soft herbs then dig in.
