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:
covered percent of daily need
