Chicken and artichoke vesuvio
fresh lemon juice
¼ cup(s), (from 1-2 medium Lemons)
¼ cup(s), dry
6 medium clove(s), minced
2 Tbsp, chopped, fresh
uncooked boneless skinless chicken breast(s)
24 oz, 4 (6-ounce) breasts
4 large, baking potatoes, each cut lengthwise into 8 spears
canned artichoke hearts without oil
10 oz, frozen artichoke hearts, thawed
¼ tsp, coarsely ground
- Combine the lemon juice, wine, garlic, oil, and rosemary in a zip-close plastic bag; add the chicken, potatoes, and artichoke hearts. Squeeze out the air and seal the bag; turn to coat the chicken. Marinate, turning bag occasionally, at room temperature, 30 minutes.
- Preheat the oven to 450°F. Transfer the chicken, potatoes, and artichoke hearts to a baking dish large enough to hold everything in a single layer. Season with the salt and pepper and spray with olive-oil nonstick spray. Roast until the potatoes are browned and the chicken is cooked through, 20–30 minutes.