Lemon and Artichoke Oven Roasted Chicken

You can never have too many main course recipes, so give Lemon and Artichoke Oven Roasted Chicken a try. One portion of this dish contains about 55g of protein, 62g of fat, and a total of 839 calories. This recipe serves 5 and costs $2.47 per serving. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes about 45 minutes. A mixture of artichoke hearts, lemon, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 34 foodies and cooks. It is brought to you by The Comfort of Cooking. Overall, this recipe earns a spectacular spoonacular score of 81%. If you like this recipe, you might also like recipes such as Oven Roasted Chicken With Lemon, Garlic and Rosemary, Lemon-Herb Chicken and Roasted Artichoke Zucchini Pasta with Feta, and Oven Roasted Lemon Chicken Thighs with Artichokes and Kalamatan Olives.

Servings: 5

 

Ingredients:

1 (14 oz.) can or 1 cup artichoke hearts, drained and halved

2 Tablespoons Dijon or brown mustard

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry

Fresh herbs (rosemary, thyme, parsley), for garnish, optional

3 cloves garlic, minced

1 teaspoon Italian seasoning

1 lemon, sliced

1/4 cup olive oil

1/2 medium onion (any kind), cut into chunks

1/2 teaspoon crushed red pepper flakes

1/4 cup red or white wine (or chicken broth)

1 cup white button mushrooms, halved

1/4 cup Holland House Red Wine Vinegar

Equipment:

whisk

bowl

oven

baking pan

frying pan

Cooking instruction summary:

Preheat oven to 400 degrees F.In a small bowl whisk together olive oil, red wine vinegar, wine (or broth), garlic, mustard, Italian seasoning, and crushed red pepper flakes. (You can marinade the chicken in this mixture up to 1 day, though not necessary.)Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Arrange mushrooms, artichokes, onion and lemon slices around the chicken. Pour olive oil mixture all over chicken and vegetables. (If you marinated the chicken in this mixture, add it all in). Sprinkle generously with salt and pepper.Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove from oven and garnish with additional chopped fresh herbs, if desired.Enjoy!

 

Step by step:


1. Preheat oven to 400 degrees F.In a small bowl whisk together olive oil, red wine vinegar, wine (or broth), garlic, mustard, Italian seasoning, and crushed red pepper flakes. (You can marinade the chicken in this mixture up to 1 day, though not necessary.)

2. Place chicken in a rimmed 13-in. x 9-in. baking dish.

3. Place parts skin side up and spread them out evenly in the pan. Arrange mushrooms, artichokes, onion and lemon slices around the chicken.

4. Pour olive oil mixture all over chicken and vegetables. (If you marinated the chicken in this mixture, add it all in). Sprinkle generously with salt and pepper.

5. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear.

6. Remove from oven and garnish with additional chopped fresh herbs, if desired.Enjoy!


Nutrition Information:

Quickview
816k Calories
53g Protein
60g Total Fat
9g Carbs
25% Health Score
Limit These
Calories
816k
41%

Fat
60g
93%

  Saturated Fat
14g
89%

Carbohydrates
9g
3%

  Sugar
2g
3%

Cholesterol
208mg
69%

Sodium
505mg
22%

Alcohol
1g
7%

Get Enough Of These
Protein
53g
108%

Vitamin B3
19mg
99%

Vitamin K
79µg
75%

Selenium
43µg
63%

Vitamin B6
1mg
53%

Vitamin C
39mg
48%

Phosphorus
447mg
45%

Vitamin A
1591IU
32%

Vitamin B5
2mg
29%

Zinc
3mg
26%

Vitamin B2
0.43mg
25%

Iron
4mg
22%

Potassium
695mg
20%

Vitamin E
2mg
18%

Magnesium
68mg
17%

Vitamin B12
0.87µg
14%

Vitamin B1
0.21mg
14%

Fiber
3g
12%

Copper
0.23mg
12%

Manganese
0.18mg
9%

Folate
32µg
8%

Calcium
74mg
7%

Vitamin D
0.59µg
4%

covered percent of daily need
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