Lemon-Oregano Chicken with Olives & Potatoes
7
Point(s)
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
6
Difficulty
Easy
A large pan lets the chicken and vegetables rest in one layer. Why is space so key? The heat circulates and the food browns to perfection. Baby artichokes are actually fully mature artichokes that are edible in their entirety. Unlike large artichokes, the leaves are soft and tender and there’s no choke to scoop out.
Ingredients
Cooking spray
5 spray(s)
Fresh lemon juice
½ cup(s), from about 3 lemons
Garlic
3 medium clove(s), finely chopped
Dried oregano
1 Tbsp
Olive oil
2 tsp, extra-virgin
Table salt
1 tsp
Black pepper
¾ tsp, coarsely ground
Uncooked boneless skinless chicken thigh(s)
1¾ pound(s), 6 thighs
Uncooked potato(es)
1¾ pound(s), white, cut lengthwise into 1-inch-thick wedges
Uncooked onion(s)
1 large, root left intact, cut into 6 wedges
Frozen artichokes
10 oz, baby, or fresh, thawed and patted dry
Olive(s)
12 small, oil-cured black, pitted