The Speares

Living the life in Muskoka


Chicken with Artichokes


Full recipe. You can also make this for two.



Preheat oven to 425. In a 3.6 litre borosilicate baking dish combine

  • 4 cloves garlic, smashed and chopped
  • 1 onion, chopped
  • 1 370 ml (might say 11.3 oz) jar of marinated artichokes, drained
  • 1/2 cup pitted and sliced olives, red and/or green
  • 1 680 g (1.5 lb) bag of mini potatoes, rinsed and drained
  • 1 lemon, rinsed and quartered
  • a glug of olive oil (unless enough remains on the artichokes)

In a small bowl combine

  • 2 tsp ground fennel seeds
  • 1 tsp sweet paprika
  • 1/2 tsp red pepper flakes

In a bowl of some sort, combine

  • 1 small chicken, cut up into breast, legs and wings and gross bits (backbone) removed (or 4 breasts and/or legs)
  • Some lemon juice
  • a good glug of olive oil

and then add the spice mixture and coat well. Then place the chicken on top of the potatoes and stuff in the baking dish. Stick a probe in a thick bit of chicken and into the oven for

an hour and fifteen at 425

When the probe and/or time says the chicken is done, remove chicken to a plate and then (when the dish has cooled down a smidge) stir in

  • 1/4 cup tomato sauce

into the potatoes and stuff and then put the chicken back. Now either serve it or back into the turned off oven for a bit.