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Lemon and Artichoke Roasted Chicken

Category,

Yields6 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 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
 1012 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.

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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
 1012 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

Directions

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.

Lemon and Artichoke Roasted Chicken