Enjoy the classic Mediterranean flavors of artichokes, garlic, oregano and olives. This braised chicken dish and its layered flavors is brightened with lemon zest and juice. Serve with crusty bread for sauce-mopping. Skillet dinner ready in 45 minutes!!!!
Roasted Chicken with Olives, Potato, Artichoke and Lemon
Serves 4
2 pounds bone-in, skin-on chicken thighs (4-6)
1-2 tablespoons extra virgin olive oil
12 ounces red or white potatoes, quartered
1 cup quartered artichoke hearts, packed in water
1/2 cup pitted green olives (cerignola or castelvetrano)
1 1/2 cups chicken stock
2 tablespoons chopped fresh oregano (or chives or scallions or parsley)
3 cloves of garlic, sliced
2 teaspoons lemon zest
2 lemons, juiced
salt and pepper to taste
Preheat the oven to 450.
Season the chicken thighs with salt and pepper.
Heat oil in a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat.
Add chicken, skin side down, and cook until the skin is browned, about 5 minutes.
Remove the chicken from the pan.
Add stock garlic, lemon zest and juice, oregano and stir to combine.
Add the artichokes, potatoes and olives. Season with salt and pepper.
Stir to coat in the braising liquid.
Add the chicken back to the pan, basting it with the liquid and moving the vegetables to the sides.
Transfer skillet to oven. Roast, until the potatoes are tender and chicken is cooked through, about 30-40 minutes.
Adapted from: FoodandWine/ Katie Cavtuo
