One-Pan Chicken Recipe from NYT Cooking

This recipe, created by Alison Roman for New York Times (NYT) Cooking, is a repeat in my house because it is so easy and delicious. The ingredient list is short and consists of items you may already have in your pantry: canned/jarred articokes and red onions. Artichokes are in season in the spring, so this recipe feels a little "springy," but thankfully it doesn't require the work of prepping a whole fresh artichoke. And the dish is warm and cozy, perfect for those early spring days when it's still a little chilly in the evening. The recipe calls for red onions, but I have also made this using shallots. It also calls for a dry white wine to deglaze the pan, but you can substitute it with a mixture of lemon juice and water (or broth for some extra flavor). This meal is great on its own, or you can serve it with a side salad for some extra veggies, or a whole grain for some nutrient-dense carbohydrates.

Many NYT Cooking recipes are only for paid subscribers, but I am happy to report this one is not, and it includes a video demonstration! Here is the link to the recipe, and you check out the video below.