The Speares

Living the life in Muskoka


Chicken with Artichokes


For two. You can also make the full recipe.



In a 2.6 litre borosilicate baking dish combine

  • 3 cloves garlic, smashed and chopped
  • 1 onion, minced
  • 370 ml jar of grilled marinated artichokes, drained (keep the oil)
  • 1/2 cup pitted and sliced olives, red and/or green
  • 1 lb mini potatoes (most of the bag), rinsed and drained
  • a couple of good sized carrots, cut in half and then cut in half again
  • 1 lemon, rinsed and cut into 1/8 wedges

In a small bowl combine
  • 1 tsp ground fennel seeds
  • 1/2 tsp sweet paprika
  • 1/4 tsp red pepper flakes

In a bowl of some sort, combine
  • 2 chicken legs, or a half chicken cut up or not
  • Some lemon juice
  • some artichoke oil

Get the chicken good and coated with liquid and then remove to a tupperware. 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 in the fridge until ready to carry on.

Carry on. Preheat the oven to 425. 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 quarter 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 into the oven to keep warm.

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