The Speares

Living the life in Muskoka

Chicken with Artichokes


Chicken with Artichokes for two with leftovers. Or you can make the full recipe.

Preheat oven to 425. In a large bowl combine
  • 3 cloves garlic, smashed and chopped
  • 1 onion, minced
  • 370 ml jar of grilled marinated artichokes, drained (keep the oil)
  • 370 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. If bigger than ¾ inch then cut in half
  • a couple of good sized carrots, cut in ½ inch or so segments
  • 1 lemon, rinsed and cut into ⅛ wedges

Transfer everything to 2.6 liter borosilicate baking pan. Then, in a small bowl, combine
  • 1 tsp ground fennel seeds
  • ½ tsp sweet paprika
  • ¼ tsp red pepper flakes

In the large bowl you used for the veg, combine
  • 2 chicken legs, or a half chicken cut up
  • Some lemon juice
  • some artichoke oil

Get the chicken good and coated with liquid. Sprinkle a bit of the spice mixture on the bottoms of the chicken pieces, then flip them over and sprinkle the rest on the tops. Then put the chicken on top of the potatoes and stuff in the baking dish. Stick a probe in a thick bit of chicken.

Into the oven for

an hour and a half 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

  • ¼ cup tomato sauce

into the potatoes and stuff and then put the chicken back. Everything back into the oven to keep warm.

Come'n get it! Or you can leave it in the turned off oven for a bit.