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Lemon and Artichoke Roasted Chicken

Yields6 ServingsPrep Time10 minsCook Time1 hrTotal Time1 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.

Nutrition Facts

Servings 6