Roasted Chicken with Artichokes and Olives

Yield: 4
Print Recipe
Ingredients
  • 1 medium-size free range chicken, quartered or in smaller pieces if preferred
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 3 tablespoons all-purpose flour
  • 3 tablespoons extra virgin olive oil, divided
  • 3 tablespoons chopped onion
  • 2 cloves garlic, chopped
  • 1 can (14 oz) quartered artichoke hearts in water
  • 1/2 cup pitted black olives (Greek kalamata preferred)
  • 1 cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon herbes de Provence
  • 1 tablespoon drained capers
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Preparation
  • Preheat oven to 400°F.
  • Season chicken with half of the salt and pepper and dust lightly with flour. Sauté in 2 tablespoons of the olive oil in a frying pan until golden brown on both sides. Transfer to a shallow baking dish.
  • Using the same frying pan, add the remaining 1 tablespoon olive oil and sauté the onion and garlic until lightly browned. Add artichoke hearts, olives, chicken broth, balsamic vinegar, lemon juice, herbes de Provence, capers and the remaining salt and pepper.
  • Bring to a light boil for 5 minutes. Ladle over the chicken and bake in the oven for 30 to 40 minutes or until fully cooked, basting with the sauce every 10 minutes.
  • Garnish with chopped parsley and serve with ALEXIA OVEN FRIES - OLIVE OIL, ROSEMARY & GARLIC. Cook potatoes according to the directions on the package.



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