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Author Notes: In the Bay Area, artichokes come into season twice / year. They may be my favorite vegetable. When I came across a recipe for a greek recipe that roasted chicken in a pot with potatoes, lemons, olives, and herbs, it occurred to me that artichokes could be the perfect complement. It was. Delicious. —seasonista
- 1 Chicken, cut into 8 portions
- 3 lemons, juiced
- 4 bay leaves
- 1.5 pounds small yellow potatoes
- 4 globe artichokes
- 15 kalamata olives
- 5 tablespoons olive oil
- You may want to ask your butcher to carve up your chicken.
- Cut the stems off the artichokes, peel off the outside round of leaves, and cut the tips off the leaves. Steam them for 20 minutes.
- Brown the chicken in a skillet.
- Preheat the oven to 350F.
- Lay the chicken in a large roasting pan. Pour half the lemon juice over the chicken. Sprinkle liberally with salt & pepper.
- Place the artichokes in the pan, spaced evenly. Distribute the bay leaves and olives around the pan.
- Half or quarter the potatoes lengthwise, creating pieces about 1.5" thick. Arrange around the chicken and artichokes.
- Combine the rest of the lemon juice, olive oil, and one cup of water. Pour over the pan. Sprinkle liberally with salt & pepper. Turn the potatoes to make sure they're well coated with the liquid.
- Cook covered for 1 hr in the preheated oven. Uncover and cook another 30 minutes. Check for doneness; the potatoes should be soft, the leaves should easily peel off the artichokes, and the chicken should be cooked through.
- Increase heat to 450 F. If the chicken is well cooked and browned, remove it & allow it to rest while the potatoes & artichokes crisp.
- If needed, you can finish the potatoes & artichokes on the stovetop; simmer until the liquid is largely gone.
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