This zesty chicken and potato sheet-pan dinner is loaded with Mediterranean flavors and a hint of spice. It’s an easy one-pan meal that tastes and looks fantastic.
Recipe tags: chicken base, easy difficulty, lunch, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | olive brine |
| 2 tbsp | pepperoncini brine |
| 4 tsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tbsp | finely chopped fresh thyme |
| 1 tbsp | liquid honey |
| 1 tsp | smoked paprika |
| 0¼ tsp | red pepper flakes |
| 8 | boneless skinless chicken thighs |
| 6 oz | artichoke hearts, drained and halved |
| 1 lb | baby potatoes, halved |
| 0½ cup | pitted green olives |
| 0½ cup | pickled pepperoncini |
| 3 large | shallots, halved |
| 8 cloves | garlic (whole) |
| 0½ | lemon, cut into wedges |
| 0¼ cup | olive oil |
| Quantity | Ingredient |
|---|---|
| 0¾ cup | ricotta cheese |
| 2 tbsp | lemon zest |
| 2 tbsp | lemon juice |
| 2 tbsp | finely chopped fresh basil |
| 2 tbsp | finely chopped fresh parsley |
Directions
Preheat oven to 425°F.
2. In large bowl, whisk together olive brine, pepperoncini brine, Roasted Chicken Base, thyme, honey, paprika and hot pepper flakes. Toss in chicken and let marinate for 10 minutes.
3. Add artichoke hearts, potatoes, olives, pepperoncini, shallots, garlic and lemon to bowl. Drizzle with olive oil and gently toss to coat.
4. Transfer chicken mixture to large rimmed sheet pan and arrange in single layer.
5. Bake for 35 to 40 minutes or until potatoes are tender, and chicken is cooked through and an instant-read thermometer registers 165°F when inserted into thickest part of chicken. Let stand 5 minutes before serving.
In small bowl, stir together ricotta, lemon zest, lemon juice, basil and parsley until combined.
Serve chicken with lemony herb ricotta.
Tip: For extra-creamy ricotta, whip in food processor until smooth.
