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Chicken and artichoke bake
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Roast chicken with zesty lemon and tender artichokes.
Ingredients:
  • 1 lemon, halved
  • 2 globe artichokes
  • 6kg Whole Chicken, cut into 8 pieces
  • 2 large red washed potatoes, cut into 3cm pieces
  • 1 red onion, cut into wedges
  • 2 garlic cloves, finely chopped
  • 4 large ripe field tomatoes, chopped
  • 255.00 gm salt-reduced chicken stock
  • 125.00 gm dry white wine
  • 62.50 ml oregano sprigs, plus extra leaves, to serve
Instructions:
  • Preheat the oven to 200C or 180C (fan-forced). Combine cold water and juice from half a lemon in a large bowl. Trim the stems off the artichokes. Cut the top 3cm off one artichoke and rub the cut sides with the remaining lemon half. Remove and discard 2 layers of outer leaves until you reach the pale leaves. Use a teaspoon to remove the furry choke from the center of each artichoke. Place the prepped artichokes in the lemon water. Repeat the process for the remaining artichokes.
  • In a large saucepan, submerge the artichokes in cold water and bring to a vigorous boil. Simmer for 15 minutes or until they are easily pierced with a fork. Drain thoroughly and slice into wedges.
  • Heat oil in a large ovenproof pan over high heat. Cook chicken until browned all over, about 6 minutes. Transfer to a plate. Cook potato and onion until golden, about 5 minutes. Return chicken to the pan along with garlic, tomato, artichoke, stock, and wine. Bring to a boil, then remove from heat. Finish with a sprinkle of oregano sprigs.
  • Roast for 30 minutes until chicken is fully cooked and sauce slightly thickens. Garnish with fresh oregano leaves.

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