Chicken baked with globe artichokes and lemon
serves 4
Easy
Total time:
Chicken is tray baked in white wine, garlic, lemon and globe artichokes, bringing out their nutty flavour perfectly. Ideal for Sunday lunch served with crispy roast potatoes.
Skip to ingredients
- 1 onioncut into wedges
- 3 cloves garlicsquashed
- 1 lemoncut into eighths
- 250ml white wine
- 1 chickenabout 2kg
- 4 globe artichokeschokes scraped out
- olive oil
- 1 bunch parsleyroughly chopped
Nutrition: per serving
- kcal796
- fat48.3g
- saturates13.7g
- carbs14.8g
- sugars0g
- fibre0.8g
- protein71.5g
- salt0.79g
Method
step 1
Heat the oven to 190c/fan 170/gas 5. Put the onion, garlic, lemon and white wine in the bottom of a large casserole and put the chicken on top. Season well.
Add the artichokes around the edge and drizzle with oil. Cook for 1 hour 20 minutes or until the chicken is cooked through (check by piercing the thigh, the juices should run clear. If not, keep cooking until they do).step 2
Lift the chicken out of the pan and rest for 15 minutes, keep the veg warm. Stir the parsley through the vegetables in the pan and serve with the chicken.