Chicken baked with globe artichokes & lemon

Chicken baked with globe artichokes & lemon

Make use of seasonal veg with this brilliant one-pot chicken dish

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 1 hour 40 minutes

Method

  1. Heat the oven to 190C/fan 170/gas 5. Put the onion, garlic, lemon and white wine in the bottom of a large casserole and put the chicken on top. Season well. Add the artichokes around the edge and drizzle with oil. Cook for 1 hour 20 minutes or until the chicken is cooked through (check by piercing the thigh, the juices should run clear. If not, keep cooking until they do).
  2. Lift the chicken out of the pan and rest for 15 minutes, keep the veg warm. Stir the parsley through the vegetables in the pan and serve with the chicken.

Per serving

796 kcalories, protein 71.5g, carbohydrate 14.8g, fat 48.3 g, saturated fat 13.7g, fibre 0.8g, salt 0.79 g

Recipe from olive magazine, May 2008.

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Latest comments and suggestions

  • 26 May 2008

    recipes rated and commented on this recipe

    4 stars

    I intended to cook the chicken and have the leftovers tomorrow - but no leftovers! Although, I'm still not sure that I had the right parts of the artichoke, even after following the instructions in 'know-how'.

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  • 27 September 2009

    Irene commented on this recipe

    my family just love this recipe, a firm favourite

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  • 27 September 2009

    Irene rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 1 hour 40 minutes

Ingredients

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Per serving

796 kcalories, protein 71.5g, carbohydrate 14.8g, fat 48.3 g, saturated fat 13.7g, fibre 0.8g, salt 0.79 g

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