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Sheet Pan Spring Chicken with Artichokes and Asparagus -
Ingredients
  • ¼ cup 2 tbsp avocado oil
  • ¼ cup white wine vinegar
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon onion powder
  • 1 teaspoon paprika powder
  • ½ teaspoon crushed red pepper flakes
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 lbs bone-in, skin-on chicken thighs
  • 1 lemon sliced into ¼ inch rounds
  • 12- ounce bag frozen artichoke hearts see notes re: using canned below
  • 1 bunch of asparagus, woody ends trimmed and then cut in half crosswise
  • ¼ cup freshly chopped dill, for serving (optional, you can also substitute parsley or basil here)
Steps
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