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
Ingredients
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1
Chicken, cut into 8 portions
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3
lemons, juiced
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4
bay leaves
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1.5 pounds
small yellow potatoes
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4
globe artichokes
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15
kalamata olives
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5 tablespoons
olive oil
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salt
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pepper
Directions
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You may want to ask your butcher to carve up your chicken.
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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.
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Brown the chicken in a skillet.
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Preheat the oven to 350F.
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Lay the chicken in a large roasting pan. Pour half the lemon juice over the chicken. Sprinkle liberally with salt & pepper.
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Place the artichokes in the pan, spaced evenly. Distribute the bay leaves and olives around the pan.
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Half or quarter the potatoes lengthwise, creating pieces about 1.5" thick. Arrange around the chicken and artichokes.
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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.
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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.
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Increase heat to 450 F. If the chicken is well cooked and browned, remove it & allow it to rest while the potatoes & artichokes crisp.
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If needed, you can finish the potatoes & artichokes on the stovetop; simmer until the liquid is largely gone.
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