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

Steps

1. 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.
2. Preheat oven to 425 degrees F. Line a rimmed sheet pan with parchment paper or mist pan with non-stick cooking spray.
3. 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.