Lemon & Artichoke Roast Chicken

 

Ingredients:

2 tablespoons extra virgin olive oil

1 medium onion, sliced thin

4 cloves garlic, minced

3 tablespoons capers (without liquid)

1 handful parsley

¾ teaspoon kosher salt

2 cans artichoke hearts, drained

juice of 2 lemons, strained

1 cup dry white wine (not sweet)

¼ teaspoon of black pepper

1 whole chicken cut in 1/8 th’s (or 6 chicken legs)

2 medium Yukon potatoes, peeled and cut in 6

½ lemon, sliced in rounds (optional)

 

Directions:

Preheat your oven to 375 degrees. (350 convection)

 

Take your oil and heat it in a large sauté pan over medium high heat.  Once the pan is hot, add your onion, garlic, capers, parsley and ½ teaspoon of the salt and cook for about 3-4 minutes. Add your artichokes, lemon juice and white wine and let simmer on low for an additional 4 minutes. Add an additional ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper. Turn off the flame and set aside.

 

Now take your chicken pieces and lay them out in a large roasting pan. (This looks really beautiful when served in a nice oven to table dish or even a shallow Le Crusset pot). Spread your potato pieces throughout the pan. Then take your artichoke lemon sauce and pour it over your chicken and potatoes.  Make sure all of the pieces have gotten some of the sauce. Feel free to go the extra mile and put on gloves to spread it around a little better. Set all the chicken pieces skin side up. If you are using lemon slices arrange a few on top of the chicken now.

 

Cover the chicken and cook covered for 1 hour. Remove the cover and cook for an additional 30- 45 minutes depending on how dark you like things. We are a crispy bunch in my house.

 

Plan Ahead:

If you want to prep some stuff ahead, the artichoke sauce can be made the day before you intend to cook the chicken.  Leave it in the pot you made it in and place it in the fridge overnight. When you are ready to cook the chicken, warm up the sauce and then continue with the recipe above.

 

Alternatively, you can cook the chicken for the 1 hour covered and only 20 minutes uncovered. When you are ready to serve rewarm the chicken uncovered for 30 minutes in a 350 degree oven.