Chicken & artichoke tray bake

Chicken & artichoke tray bake

Total Time
30 min
5 min
25 min
This recipe calls for new potatoes, those first-of-the-season spuds. The skin on new potatoes is so tender that you need to take care when washing them, because rough scrubbing can remove the skins. If you can't find new potatoes, any baby or fingerling potato would work well here. Try a mix of colors and shapes, if you'd like. The same goes for the tomatoes. Any variety from beefsteak to a mix of colored heirloom tomatoes will all work beautifully here.


Uncooked white potato

14 oz, new (baby)

Uncooked onion

1 large, cut into wedges with some core remaining

Extra virgin olive oil

4 tsp, divided

Table salt

1 tsp, or more to taste

Black pepper

½ tsp, or more to taste

Uncooked boneless skinless chicken breast

1¼ pound(s), 4 (5-oz) breasts

Canned artichoke hearts, drained

2 cup(s), quartered, 2 (14 oz) cans, drained


1 item(s), medium, cut into 4 wedges


4 large, halved

Fresh oregano

1 Tbsp, chopped

Fresh lemon juice

2 Tbsp

Dijon mustard

1 tsp

Agave nectar

¼ tsp


  1. Preheat oven to 450°F. On large rimmed baking sheet, arrange potatoes and onion and drizzle with 2 tsp oil. Season with 1⁄2 tsp salt and 1⁄4 tsp black pepper. Bake for 5 minutes.
  2. Meanwhile, place chicken between 2 large pieces of plastic wrap and use rolling pin or mallet to flatten slightly. Arrange chicken, artichokes, lemon, and tomatoes on baking sheet. Sprinkle with oregano and drizzle with 1 tsp oil. Season with remaining 1⁄2 tsp salt and 1⁄4 tsp black pepper. Continue to bake until chicken is cooked through and potatoes are tender, about 20 minutes.
  3. Meanwhile, in small bowl, whisk lemon juice, mustard, agave, and remaining 1 tsp oil. Season with salt and black pepper to taste.
  4. Divide chicken and vegetables among 4 plates. Drizzle chicken and vegetables with dressing.
  5. Serving size: 1 chicken breast and 1⁄4 of vegetables and dressing