Greek Chicken with Artichoke Hearts
- Reviews 16
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
- 2 1⁄2-3 lbs chicken, cut into pieces or 2 1⁄2-3 lbs your favorite mix of bone-in skin-on chicken pieces
- 1⁄2 cup fruity olive oil
- 1⁄4-1⁄2 cup lemon juice (I love it really lemony, but you may prefer less lemon to start...can always add more!)
- 2 1⁄2 teaspoons dried oregano
- 1 teaspoon salt
- 1⁄2-1 teaspoon pepper (I use fresh ground black)
- 1 -4 clove chopped garlic, to taste (I use way more)
- 1 can artichoke heart, quartered (NOT marinated)
- lemon slice
Directions
- Preheat oven to 375 degrees fahrenheit.
- Rinse chicken pieces and pat dry.
- Put chicken in 13 x 9 x 2 inch baking dish.
- Whisk together remaining ingredients (except artichoke hearts and lemon slices) and pour evenly over chicken.
- Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes.
- Turn chicken over and cook for 10 minutes more.
- Remove the pan from the oven, scatter artichoke heart among the chicken, and spoon cooking juices over them.
- Continue to cook for about 20 minutes more, basting once or twice more, until chicken is done (juices run clear when the thickest part of the largest piece is pierced).
- Remove pan from oven, garnish with lemon slices and a final quick grind of pepper, if you like, let rest about 5 minutes and serve.
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