Chicken green bean artichoke sheet pan

As we get near the end of the week my energy for cooking seriously diminishes. My brain feels full and my patience is thin. I need dinner to be stupid easy (but still tasty). It’s the last night before take-out dinner and more than one drink to start the weekend. Nearly there! Heave-ho!

On Thursdays I often make a sheet pan meal. I’m obsessed with them to be honest. They’re like the promised land of weeknight dinners to me - one dish, easy prep, great with pantry ingredients, roasted textures and flavours, fast, no fancy cooking equipment required - what more could you ask for! Nothing! They’re the perfect meal! But I don’t often follow a recipe, so, you know, mixed results tonight.

In other, amazing news, Bonnie Raitt is coming to Penticton! Jillian and I are soooooooo there. Tonight’s cookin’ song in celebration of this:

Tonight’s takes:

PK: “Pretty good. Flavour is good. Chicken quality is not great. Your technique just doesn’t have any forgiveness so the chicken quality is bringing the dish down. Make it again and just adjust a tiny bit. Wine and dill are nice. It just needs a bit more seasoning. Maybe pound out the chicken next time - to tenderize and get more flavour.”

Helen (8 years old): “The chicken is ok. I would have liked more flavour - some seasoning or spices. I don’t like the green beans mixed in with the chicken. But it is a good way to use up your vegetables. I would say 5 out of 10.

“What would you have given it?” Me: 8 out of 10. “WOW. Just wow.”

Hector (5 years old): “0 out of 0 for the chicken. 1 out of 1 for the beans. 5 out of 5 for the artichokes. 9 out of 9 for the feta. That’s my score. I don’t like the chicken at all! It doesn’t have a nice texture. Make it less chewy. You could have cooked it a little less.”

What I used:

• 3 chicken breasts

• 1 large bag of green beans, fresh

• marinated artichokes & ~1/4 cup brine

• ~1/4 cup white wine

• ~ 1 tbsp granulated garlic

• ~1 tbsp dried dill

• salt

• olive oil

Served with:

• feta

What I did:

Turned oven to 400°F. Put a few good glugs of olive oil on the sheet pan. Arranged the chicken breasts. Salted them. Put it in the oven when it reached temp.

While chicken was cooking, prepped my other ingredients - washed the beans (they were already trimmed, time-saver!) and got pantry items out.

After about 10 minutes, pulled the chicken out. I wanted them half-way cooked. Internal temp was 125-130°F.

Arranged the green beans and artichokes around the chicken.

Sprinkled garlic, dill, and salt all over. Added artichoke brine and white wine. Stuck it back in the oven. Turned on convect - I wanted some colour on the chicken and the beans.

Cooked for another 15 minutes. The wine and garlic smelled fantastic! That’s it.

Served with a chunk of feta.

Next time:

The chicken was chewy. I’m pretty sure it was the chicken’s fault - I’m willing to give this recipe another go to find out! And this needed some good crusty bread to soak up all the sauce. The wine and artichoke brine sauce tasted fantastic. I’d maybe even try this over a nice bit of rice. Or potatoes. I also think this would be excellent with skin on chicken - but we have endless debate on that in this house.

I’ll perfect the sheet pan one of these days.

😋😋

-Ellisa