Ingredients

The following ingredients have 5 Servings
  • 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
  • salt
  • pepper

Instruction

  • 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.