Description
A wholesome Chicken & Artichoke Lemon Bake featuring tender bone-in chicken, artichoke hearts, mushrooms, onions, and lemon slices roasted with olive oil, garlic, mustard, and herbs for a rustic yet elegant dinner.
Ingredients
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup chicken broth
3 cloves garlic, minced
2 tablespoons Dijon or brown mustard
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
10–12 pieces about 4 1/2 lbs. bone-in chicken parts (thighs and legs recommended), pat dry
1 cup white button mushrooms, halved
1 (14 oz.) can or 1 cup artichoke hearts, drained and halved
1/2 medium onion, cut into chunks
1 lemon, sliced
Salt and freshly ground black pepper, to taste
Fresh herbs: rosemary, thyme, or parsley for garnish
Instructions
1. Preheat oven to 400°F.
2. In a small bowl whisk together olive oil, apple cider vinegar, chicken broth, garlic, mustard, Italian seasoning, and crushed red pepper flakes.
3. Arrange chicken pieces skin-side up in a 13 x 9-inch baking dish. Scatter mushrooms, artichokes, onion, and lemon slices around the chicken.
4. Pour marinade mixture evenly over chicken and vegetables.
5. Sprinkle with salt and pepper to taste.
6. Bake uncovered for 55–60 minutes or until chicken reaches 165°F internally and juices run clear.
7. Baste halfway through cooking with pan juices.
8. Remove from oven, rest for 5 minutes, garnish with fresh herbs, and serve.
Notes
Use bone-in, skin-on chicken for best flavor and juiciness.
Allow chicken to rest before serving to keep it tender.
Leftovers keep for 3 days in the refrigerator or up to 2 months in the freezer.
For a spicier version, increase red pepper flakes or add a splash of Texas Pete® Original Hot Sauce.
Pair with roasted potatoes, wild rice, or fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American