Chicken with Potatoes, Artichokes, Olives and Garlic

By marxpatricia

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

Details

Preparation time 20mins
Cooking time 21mins

Preparation

Step 1

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.