Chicken with Artichokes & Lemons
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield10-12 servings
Ingredients
Lemon Dressing
- 1/2 cup freshly squeezed lemon juice
- 1-1/2 cup olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp dried Italian seasoning
- 4 medjool dates. finely chopped
Roasted Artichokes & Lemons
- 4 lemons, sliced
- 24 oz frozen artichoke hearts, thawed
- 6 cloves garlic, peeled
- 2 tbsp olive oil
- 1/4 cup sun-dried tomatoes, chopped
Roasted Chicken
- 8 chicken breasts
- 2 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried Italian seasoning
- 2 tbsp olive oil
Preparation
Lemon Dressing
1
- Add all ingredients to a blender and puree until smooth.
Roasted Artichokes & Lemons
2
- Preheat oven to 400 F.
- Place thawed artichoke hearts, lemon slices, and garlic on a rimmed baking sheet.
- Drizzle with olive oil.
- Season with salt and pepper to taste.
- Bake for about 20 minutes until they start to brown.
- Remove from oven, toss with sundried tomatoes and set aside.
Roasted Chicken
3
- Place chicken breasts on a rimmed baking sheet greased with 1 tbsp of olive oil.
- Drizzle with olive oil.
- Season with salt, pepper, paprika, and Italian seasoning.
- Bake at the same time as the artichokes and lemons for about 20-30 minutes until they start to brown and are cooked through. Note that the chicken may take longer than the artichokes.
Assembling the Dish
4
- Slice chicken breasts into 1/2 thick pieces.
- Place in a large oven-safe platter or baking dish.
- Drizzle lemon dressing over chicken breasts and toss to coat well.
- Toss in artichokes, sundried tomatoes, and lemons.
- Drizzle a little more dressing over the dish.
- Can be served immediately or kept warm in a 170 F oven.
- If desired, serve with additional slices of fresh lemons.
