Baked Chicken with Spinach + Artichokes

I am such a sucker for one pot dishes. As much as I love cooking and experimenting with new techniques, I find myself often avoiding any meal that requires more than 3 dishes, even if I love to eat them. Lazy, I know. But you already know the crockpot is my weekday best friend, so I won't try to hide my less than enthusiastic response to meals that require a lot of effort. So I came up with this one-pan wonder last night by basically grabbing whatever vegetables sounded good and going to town. 

What you'll need:

1 TBSP organic ghee
1 TBSP avocado oil
3-4 chicken thighs
1 can artichoke hearts, rinsed and drained
1 yellow onion, thinly sliced
1 red onion, thinly sliced
2-3 carrots, sliced into thin rounds
1 large bunch of spinach 
3 garlic cloves, minced
1/2 c organic low sodium chicken broth

Preheat your oven to 425 degrees

In a large cast iron (or other oven proof pan), heat your ghee and avocado oil over medium heat.
Season your chicken with salt and pepper and brown on each side, about 5 minutes each side

Meanwhile, chop your veggies.
Once the chicken is browned on both sides, remove from the pan and set aside.

Add your onions, artichokes, and carrots to the hot pan. 
Cook for about 5 minutes, or until vegetables are slightly tender

Add your garlic and spinach leaves to the pan
Cook for 1 minute, stirring occasionally. 

Remove from heat and add broth and chicken to the pan.
Place in the oven and bake for about 18 minutes, or until chicken is thoroughly cooked
Remove from oven and let stand for 5 minutes

Plate and ladle liquid and veggies over the chicken thighs.


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