Roasted Lemon Chicken with Potatoes & Artichokes Recipe - Clean Eating Magazine

Roasted Lemon Chicken with Potatoes & Artichokes Recipe - Clean Eating Magazine

Prep Time Prep: 25m Total Time Total: 60m

Yield: 6

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Classics Made Clean

  • ¼ cup fresh lemon juice
  • 3½ tbsp extra-virgin olive oil, divided
  • 1 tbsp red wine vinegar
  • 2 tbsp dried oregano + additional for sprinkling
  • 2 large cloves garlic, minced
  • 1½ tsp sea salt + additional for sprinkling
  • ground black pepper, to taste
  • 6 bone-in, skin-on chicken breasts (10 to 12 oz each), halved (or swap in 2 thighs or drumsticks for each breast for a mix of pieces)
  • 4 large shallots, peeled and halved
  • 5 oz frozen quartered artichoke hearts, thawed and patted dry
  • 1 lb baby Yukon Gold potatoes, halved (or full-size potatoes, cut into 1-inch pieces)
  • mint leaves, lemon wedges and pomegranate seeds, for garnish, optional
  1. 1. In a large bowl, whisk together lemon juice, 3 tbsp oil, vinegar, oregano, garlic, salt and pepper. Add chicken and toss to coat. Cover and marinate in the refrigerator for 6 to 8 hours, or overnight.
  2. 2. Preheat oven to 425°F. Line a rimmed sheet pan with parchment paper (or mist pan with cooking spray).
  3. 3. Arrange chicken on pan. Add shallots, artichokes and potatoes and spread evenly around the chicken. Drizzle vegetables with remaining ½ tbsp oil. Sprinkle everything with additional oregano and salt.
  4. 4. Bake for 35 to 45 minutes, until chicken is cooked through and internal temperature reaches 165°F on an instant-read thermometer in thickest piece without touching bone. Transfer to a platter and garnish with mint, lemon wedges and pomegranate seeds (if using).

Ingredients

  • ¼ cup fresh lemon juice
  • 3½ tbsp extra-virgin olive oil, divided
  • 1 tbsp red wine vinegar
  • 2 tbsp dried oregano + additional for sprinkling
  • 2 large cloves garlic, minced
  • 1½ tsp sea salt + additional for sprinkling
  • ground black pepper, to taste
  • 6 bone-in, skin-on chicken breasts (10 to 12 oz each), halved (or swap in 2 thighs or drumsticks for each breast for a mix of pieces)
  • 4 large shallots, peeled and halved
  • 5 oz frozen quartered artichoke hearts, thawed and patted dry
  • 1 lb baby Yukon Gold potatoes, halved (or full-size potatoes, cut into 1-inch pieces)
  • mint leaves, lemon wedges and pomegranate seeds, for garnish, optional

Instructions

  1. 1. In a large bowl, whisk together lemon juice, 3 tbsp oil, vinegar, oregano, garlic, salt and pepper. Add chicken and toss to coat. Cover and marinate in the refrigerator for 6 to 8 hours, or overnight.
  2. 2. Preheat oven to 425°F. Line a rimmed sheet pan with parchment paper (or mist pan with cooking spray).
  3. 3. Arrange chicken on pan. Add shallots, artichokes and potatoes and spread evenly around the chicken. Drizzle vegetables with remaining ½ tbsp oil. Sprinkle everything with additional oregano and salt.
  4. 4. Bake for 35 to 45 minutes, until chicken is cooked through and internal temperature reaches 165°F on an instant-read thermometer in thickest piece without touching bone. Transfer to a platter and garnish with mint, lemon wedges and pomegranate seeds (if using).