Chicken with Potatoes, Artichokes, Olives and Garlic

Chicken with Potatoes, Artichokes, Olives and Garlic

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil

  • 1

    chicken, about 3 pounds, cut up, or 3 pounds chicken pieces

  • 2

    pounds russet potatoes, peeled, cut into wedges

  • 1

    red onion, halved, sliced

  • 1

    package (10 ounces) frozen artichoke hearts

  • 1

    jar (8 ounces) pitted kalamata olives, drained

  • 5

    cloves garlic

  • 1

    teaspoon each: dried oregano, salt Freshly ground pepper to taste

  • 2

    lemons

Directions

1. Heat oven to 350 degrees. Heat olive oil in large Dutch oven over medium-high heat. Brown chicken in batches on all sides, about 5 minutes a batch. 2. Add potatoes, onion, artichoke hearts, olives, garlic cloves, oregano, salt and pepper. Cut 1 of the lemons into wedges; add to pan. Squeeze juice from the other lemon over all. Toss. 3. Cover; cook in oven 1 hour. Remove lid. Cook until chicken is browned and vegetables are tender, stirring vegetables and turning chicken pieces occasionally, about 30 minutes.


Nutrition

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