Zesty Pan Roasted Chicken
Preparation Time: 15 min
Cooking Time: 1 hour
Serves 4
INGREDIENTS
- 1 – 3 lb. whole chicken, cut into eighths
- 1 – 14 oz. can Reese Artichoke Hearts
- 1 tbsp. DaVinci Extra Virgin Olive Oil
- 2 lemons, thinly sliced
- 10 whole garlic cloves, unpeeled
- 2 tbsp. fresh or 1 tbsp. dried rosemary leaves
DESCRIPTION
This crispy, zesty dish combines lemons, chicken and artichokes in a way that will have your mouth watering before you even taste it.
DIRECTIONS
1. Preheat oven to 425 degrees.
2. Oil the bottom and sides of a 9″ x 13″ pan with olive oil.
3. Rinse chicken, pat dry with paper towels, and season all sides with salt and pepper to taste.
4. In the pan, lay lemon slices along the bottom and place the chicken, skin side up, on top of them. Distribute garlic cloves, artichoke hearts, and rosemary around the chicken and in the pan.
5. Cover with foil and place pan in the oven. Bake for 45–60 minutes, or until the thickest part of the chicken breast reaches 170 degrees on a meat thermometer.
2. Oil the bottom and sides of a 9″ x 13″ pan with olive oil.
3. Rinse chicken, pat dry with paper towels, and season all sides with salt and pepper to taste.
4. In the pan, lay lemon slices along the bottom and place the chicken, skin side up, on top of them. Distribute garlic cloves, artichoke hearts, and rosemary around the chicken and in the pan.
5. Cover with foil and place pan in the oven. Bake for 45–60 minutes, or until the thickest part of the chicken breast reaches 170 degrees on a meat thermometer.