Chicken with Artichokes Chicken with Artichokes for a whole chicken. Or you can make the half recipe. This is a meal-in-a-dish so you don't really need anything else, but a nice salad wouldn't be amiss.
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 Preheat oven to 425. In a large bowl combine
- 4 cloves garlic, smashed and chopped
- 2 onions, chopped roughly
- 370 ml jar of grilled marinated artichokes, drained (keep the oil)
- 270 ml jar of sliced sun dried tomatoes, drained (keep the oil)
- ½ cup pitted and sliced red olives
- 1 ½ lb mini potatoes (the whole bag), rinsed and drained.
- 3 or 4 good sized carrots, cut in ½ inch or so segments
- 2 lemons, rinsed and cut into ¼ wedges
- 1 cup mixed frozen veg, or 4 corn cobs minus the cobs
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Mix it all up as best you can and then into a 3.6 litre borosilicate baking dish. If the lemons end up skin side up and towards the top so much the better.
In a small bowl combine
- 2 tsp ground fennel seeds
- 1 tsp sweet paprika
- ½ tsp red pepper flakes
In the bowl you used to mix the veg, combine
 - 1 small chicken, cut in half (or equivalent legs and such)
- Some lemon juice
- maybe a bit of the oil from the jarred stuff
and then sprinkle the spice mixture top and bottom. Then place the chicken on top of the potatoes and stuff in the baking dish. |
 Stick a probe in a thick bit of chicken towards the bottom or simply place the probe under a thick piece on top of the veg and into the oven for |
2 hours at 425When the probe and/or time says the chicken is done, remove it to a plate. Make sure the potatoes and carrots have lost their crunch otherwise back in they go for a bit. When all is done remove the dish from the oven and let it cool down a smidge. Then stir
into the potatoes and stuff and then put the chicken back on top. Now either serve it or back into the turned off oven for a bit.