1 can of 14 oz / 400 gr artichoke hearts, pated very dry and cut into halves
1½ lb 680 gr boneless, skinless chicken breasts
1 lemon
Instructions
Heat the oven to 435ºF / 220ºC.
On a baking dish toss the green beans and 6 spring thymes with 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon black pepper, then toss again with ¼ cup parmesan. Nestle the artichokes onto the pan with cut sides down, transfer to the oven and roast at the bottom rack until they are golden brown and tender – about 10 to 12 min.
Meanwhile in a large oven safe skillet heat the remaining 1 tablespoon of oil on medium. Season the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper and cook until it become golden brown on bottom – around 3 to 4 min then flip the chicken over and cook for 2 more min. Add the lemon with the cut side down and the remaining 6 thyme springs to the skillet.
Transfer the skillet to the oven along with the vegetables and roast until the chicken is cooked through – around 10 min more.
Toss the remaining parmesan with artichoke and green beans and serve with the chicken.
