Pan Roasted Chicken With Artichokes and Lemon |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Here for safe keeping..... I'm not sure where I got this but it is really tasty. Enjoy :) Ingredients:
3 lbs chicken, cut into eighths |
1 tablespoon extra virgin olive oil |
2 lemons, thinly sliced |
10 garlic cloves, whole and unpeeled |
1 (14 ounce) can artichoke hearts |
2 tablespoons fresh rosemary leaves or 1 tablespoon dried rosemary |
salt and pepper |
Directions:
1. Preheat oven to 425ºF.
2. Oil the bottom of a 9x13 pan with olive oil.
3. Rinse chicken, pat dry with paper towels and season all sides with salt and pepper.
4. Lay lemon slices on bottom of pan and place chicken, skin side up, on top of them.
5. Scatter garlic cloves, artichoke hearts, and rosemary around pan.
6. Place into oven and bake for 45 minutes to one hour, or until the thickest part of the chicken breast reaches 170ºF on a meat thermometer.
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