Chicken and Artichoke Vesuvio

10
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Moderate
This healthy rendition replaces most of the oil with white wine and lemon juice.

Ingredients

fresh lemon juice

¼ cup(s), (from 1-2 medium Lemons)

white wine

¼ cup(s), dry

garlic clove(s)

6 medium clove(s), minced

olive oil

1 Tbsp

rosemary

2 Tbsp, chopped, fresh

uncooked boneless skinless chicken breast(s)

24 oz, 4 (6-ounce) breasts

uncooked potato(es)

4 large, baking potatoes, each cut lengthwise into 8 spears

canned artichoke hearts without oil

10 oz, frozen artichoke hearts, thawed

table salt

½ tsp

black pepper

¼ tsp, coarsely ground

Instructions

  1. 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.
  2. 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.

Notes

The recipe retains lots of garlic and rosemary, the principal flavors of Vesuvio preparations. The artichokes, a novel addition, roast beautifully, emerging with crisp exteriors and buttery insides.

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