Roasted Chicken and Artichokes

I've never even thought of roasting artichokes, until I came across this recipe from Avocado Pesto. I love the tangy, briney-ness of artichoke hearts and only imagined it amplified by crispy, roasted edges. This is another wonderful "throw it together and chuck it in the oven meal" that's super easy yet super flavorful. 

Recipe inspired by Avocado Pesto

Roasted Chicken and Artichokes (serves 2)

• 8 oz boneless skinless chicken thighs
• 1 can quartered artichoke hearts
• Salt and pepper
• 1 t garlic powder
• 1 t oregano
• Juice of half a lemon
• 2 T olive oil

Mix all ingredients together in a bowl and let marinade for 30 minutes to and hour.

Preheat oven to 400*

Take a baking sheet and spray it with nonstick spray. Remove the chicken and artichoke pieces from the marinade and spread over the tray. Bake until the chicken is cooked through and the artichokes are crispy, about 40 minutes.