21 Jul Lemon and Artichoke Roasted Chicken
Posted at 02:24h
in
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
1
Preheat oven to 400°
2
In a small bowl whisk together olive oil, red wine vinegar, chicken broth, garlic, mustard, Italian seasoning, and crushed red pepper flakes.
3
Place chicken in a rimmed 13-in. x 9-in. baking dish or Dutch Oven.
4
Place parts skin side up and spread them out evenly in the pan.
5
Arrange mushrooms, artichokes, onion and lemon slices around the chicken.
6
Pour olive oil mixture all over chicken and vegetables. (If you marinated the chicken in this mixture, add it all in).
7
Sprinkle generously with salt and pepper.
8
Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear.
9
Remove from oven and garnish with additional chopped fresh herbs.
Ingredients
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