A flavorful sheet pan dinner can be a weeknight lifesaver. This Sheet Pan Spring Chicken with Artichokes and Asparagus brings bright spring produce and simple seasoning together for an easy, satisfying meal you’ll want to make again.
When time is limited but you still want a delicious dinner, a one-pan roast is hard to beat. With a few minutes of prep—trimming asparagus, slicing a lemon, and measuring spices—you’ll have everything arranged on a baking sheet and in the oven. That frees you up for about 20 minutes to tend to something else while dinner roasts.
This recipe highlights spring ingredients—tender asparagus, artichoke hearts, and fresh dill—paired with bone-in, skin-on chicken thighs. A pantry-friendly spice mix and a splash of white wine vinegar create a bright, savory glaze that crisps the skin and flavors the vegetables. It’s simple, impressive, and perfect for busy nights when you want fresh seasonal flavors without fuss.
Looking for more sheet pan dinner recipes? Try these!
Sheet Pan Ginger-Orange Chicken with Brussels Sprouts
Spring Sheet Pan Salmon
Sheet Pan Chicken Piccata
Sheet Pan Harissa Chicken + Veggies with Lemon Aioli
Sheet Pan Spring Chicken with Artichokes and Asparagus
Ingredients
- ¼ cup + 2 tbsp avocado oil
- ¼ cup white wine vinegar
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 lbs bone-in, skin-on chicken thighs
- 1 lemon sliced into ¼ inch rounds
- 12–ounce bag frozen artichoke heartssee notes re: using canned below
- 1 bunch of asparagus woody ends trimmed and cut in half crosswise
- ¼ cup freshly chopped dill (optional — parsley or basil can be substituted)
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together ¼ cup avocado oil, the white wine vinegar, garlic powder, ground coriander, onion powder, paprika, crushed red pepper flakes, kosher salt, and black pepper until combined.
- Pat the chicken very dry. Add the thighs to the oil-and-spice mixture and toss until each piece is evenly coated.
- Arrange the chicken on the prepared baking sheet, skin side up. Bake for 20 minutes.
- Remove the sheet from the oven (keep the oven on). Scatter the lemon slices, frozen artichoke hearts, and asparagus across the pan. Gently toss the vegetables in the chicken juices as best you can. Drizzle the remaining 2 tablespoons of avocado oil over everything and toss again. Nestle the chicken back into the vegetables, keeping the skin side up, and return to the oven. Continue baking until the chicken is cooked through, about 15–20 more minutes.
- Allow the pan to rest 8–10 minutes before serving. Sprinkle with chopped dill (or parsley or basil) if desired and serve warm.
Notes
While frozen artichoke hearts are preferred, you can use canned. If using canned artichokes, drain them well and add them only in the final 10 minutes of cooking to avoid burning.
Nutrition information is calculated automatically and should be considered an approximation.