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Lemon and Artichoke Roasted Chicken
- 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.
Nutrition Facts
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Serving size
