Lemon-Thyme Chicken

By Woman's Day Kitchen Published: Apr 30, 2020

Mike Garten

This gluten-free weeknight dinner is full of good-for-you ingredients. Trust us, you'll want to double the amount of Parmesan-thyme roasted veggies.

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Ingredients

1. Step 1Heat oven to 425°F. On a rimmed baking sheet, toss green beans and 6 sprigs thyme with 1 Tbsp oil and 1/4 tsp each salt and pepper, then toss with 1/4 cup Parmesan. Nestle artichokes onto pan, cut sides down, and roast on bottom rack in oven until golden brown and tender, 10 to 12 minutes.
2. Step 2Meanwhile, heat remaining Tbsp oil in a large oven-safe skillet on medium. Season chicken with 1/4 tsp each salt and pepper and cook until golden brown on bottom, 3 to 4 minutes. Flip chicken over and cook 2 minutes more.
3. Step 3Add lemon, cut side down, and remaining 6 thyme sprigs to skillet. Transfer skillet to oven along with vegetables and roast until chicken is cooked through, 9 to 10 minutes more.
4. Step 4Toss remaining Parmesan with artichokes and green beans, then serve with chicken.