Lemon-oregano chicken with olives and potatoes
9
9
6
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
6
Difficulty
Easy
Savory and deeply satisfying, this one-pan chicken dish with briny olive and artichokes and hearty potatoes doesn’t take long to prepare before it goes in the oven to roast. For best results, use a large roasting pan that will accommodate the chicken and vegetables in one layer. This allows heat to circulate, allowing steam to escape so that the food browns nicely. If necessary, use two roasting pans to give the ingredients enough space. To further ensure proper browning, be sure to pat the thawed frozen artichoke hearts dry with a kitchen towel or paper towel before using. If available, use fresh baby artichokes instead of the frozen. Serve with a lightly dressed garden salad to round out this meal.
Ingredients
Fresh lemon juice
½ cup(s), about 3 lemons
Dried oregano
1 Tbsp
Olive oil
2 tsp, extra-virgin
Garlic clove(s)
3 medium clove(s), minced
Table salt
1 tsp
Black pepper
¾ tsp, coarsely ground
Uncooked skinless boneless chicken drumstick(s)
1¾ pound(s), (6 large drumsticks)
Uncooked potato(es)
1¾ pound(s), white, cut lengthwise into 1-inch-thick wedges
Uncooked onion(s)
1 large, root left intact and cut into 6 wedges
Frozen artichokes
10 oz, thawed and patted dry
Olive(s)
12 small, oil-cured black, pitted