Lemon and Artichoke Roasted Chicken

YIELD

PREP TIME
10 mins

COOK TIME
1 hr

TOTAL TIME
1 hr 10 mins

1 cup Durant Olive Mill Lemon Fused Olive Oil
¼ cup red wine vinegar
¼ cup chicken broth
3 cloves garlic, minced
2 tbsp Dijon mustard
1 tsp Italian seasoning
½ tsp crushed red pepper flakes
12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry
1 cup white button mushrooms, halved
1 (14 oz.) can or 1 cup artichoke hearts, drained and halved
½ medium onion (any kind), cut into chunks
1 lemon, sliced
Fresh herbs (rosemary, thyme, parsley), for garnish, optional

Preheat oven to 400°
In a small bowl whisk together olive oil, red wine vinegar, chicken broth, garlic, mustard, Italian seasoning, and crushed red pepper flakes.
Place chicken in a rimmed 13-in. x 9-in. baking dish or Dutch Oven.
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.

Your cart is empty