Description
Bright lemon flavors mingle with tender chicken, garlic, artichokes, and cherry tomatoes in this quick and easy oven-baked dish. Perfect for a weeknight meal!
Ingredients
Units
Scale
- 4 boneless (skinless chicken breasts)
- 2 lemons (thinly sliced)
- 8 cloves garlic (crushed and peeled)
- 0.5 tsp salt
- 0.25 tsp lemon pepper
- 12 oz (340 g) jar artichoke hearts in olive oil
- 1 cups (237 ml) cherry tomatoes
- 3-4 sprigs fresh thyme
Instructions
- Preheat oven to 375°F (190°C).
- Lightly spray/oil the bottom of a 9×13 baking dish.
- Lay 4-6 lemon slices in the baking dish.
- Place chicken on top and season both sides with salt and lemon pepper.
- Sprinkle crushed garlic cloves on and around the chicken.
- Add artichokes, tomatoes, thyme, and remaining lemon slices on top.
- Bake for 40-45 minutes, until chicken is cooked through.
- Broil for 2-3 minutes for extra browning (optional).
- Let rest for 5-10 minutes before serving.
Notes
- To ensure even cooking, use chicken breasts of similar size and thickness.
- For a richer flavor, marinate the chicken in lemon juice and herbs for at least 30 minutes before baking.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 100