Roasted Lemon Chicken with Yukon Potatoes and Artichokes
Description
Don't wait for holidays or special occasions to make this delicious meal. The garlicky and lemony chicken is made with Yukon potatoes and artichokes.
Ingredients
1/4 c. freshly squeezed lemon juice
3 1/2 T. extra-virgin olive oil, divided
1 T. red wine vinegar
2 T. dried oregano plus more for sprinkling
2 large cloves garlic, minced
1 1/2 t. sea salt plus more for sprinkling
ground black pepper, to taste
6 bone-in, skin-on chicken breasts (10 to 12 oz. each), halved (or 2 thighs or drumsticks for each breast for a mix of pieces)
4 large shallots, peeled and halved
5 oz. frozen quartered artichoke hearts, thawed and patted dry
1 lb. baby Yukon Gold potatoes, halved (or full-size potatoes, cut into 1-inch pieces)
mint leaves, lemon wedges and pomegranate seeds, for garnish
Directions
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In a large bowl, whisk together lemon juice, 3 T. olive oil, vinegar, oregano, garlic, salt and pepper. Add chicken; toss to coat. Cover; marinate in the refrigerator for 6 - 8 hours, or overnight.
Preheat oven to 425 degrees F. Line a rimmed sheet pan with parchment paper or mist pan with non-stick cooking spray.
Place chicken on pan; evenly arrange shallots, artichokes and potatoes around the chicken. Drizzle vegetables with remaining 1/2 T oil. Season everything with more oregano and salt.
Bake 35 - 45 minutes, until chicken is cooked through and internal temperature reaches 165 degrees F on an instant-read thermometer in thickest piece without touching bone. Transfer to a platter.
Serve, garnished with mint, lemon wedges and pomegranate seeds.
6 servings.