Citrus and Balsamic Chicken Dinner

Delicious and flavorful, this sheet pan dinner is ideal for hosting or just a fabulous weeknight dinner!

Recipe:

Marinade for the chicken:

• Zest and juice of one lemon & one orange

• 1 tablespoon balsamic vinegar

• 3 tablespoons olive oil

• 2 teaspoons finely chopped fresh thyme

• 1 teaspoon kosher or spicy salt

• Freshly ground pepper

• 12 garlic cloves, peeled

• 1 4-pound chicken

Additional Ingredients:

• 1 orange, sliced

• 1 lemon, sliced (you can use a Meyer lemon too)

• 1 large leek, cleaned and chopped.(white & light green parts only)

• 1 8oz package frozen artichokes, thawed.

• 1 sweet potato or yam, peeled and cubed.

Mix marinade ingredients together , pour into a ziplock and marinade chicken for 30 minutes -4 hours.

Preheat oven to 425°F.

Place chicken and marinade on a sheet pan. Arrange citrus slices, artichokes, leeks and sweet potatoes around the chicken- coat with some of the marinade.
Bake for 50 -60 minutes until the chicken skin is a deep golden brown.
Drizzle with some balsamic glaze and serve with steamed rice and sautéed spinach on the side