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Roasted Chicken, Tomatoes and Artichokes

Roasted chicken with artichokes and tomatoes and sauteed cabbage

I make roasted chicken breasts and thighs all the time. Sometimes plain, other times like this recipe. I add mushrooms or make them buffalo style. All are good. I served the artichoke mix on the side to keep the skin crispy. You can serve on a bed of spiralized zucchini or riced cauliflower. I served with a side of cabbage and onion stewed in chicken stock.  It is all good and very easy to make.

Roasted Chicken Tomatoes and Artichokes

Preheat oven to 400

Chicken breast or thighs with bone

Salt and pepper

Lemon zest

Rosemary, chopped

Grape tomatoes

Olive cured olives, roughly chopped

Artichokes, roughly chopped

Goat cheese, optional

Salt and pepper chicken and put wrong side up into a cast iron pan into oven, for ½ hour. Turn chicken over and add tomatoes, olives, and artichokes and goat cheese, if using. between chicken. Add rosemary on top and cook for another ½ hour. Plate chicken and add lemon juice and zest to vegetables in pan. If there is a lot of juice, reduce a few minutes.

Copyright © 2021 Norma Lehmeier Hartie