The rosemary chicken with artichokes recipe that I have chosen can be described as the true meaning of comfort food. It is extremely easy to make as the oven does all the work for you. Assemble all these simple ingredients and be amazed by the warm aromas filling your home. This is my first time cooking with artichokes and I was a bit sceptical of how they would turn out. But they give the dish a buttery tender flavour that complements the potatoes and chicken perfectly. I suggest serving this recipe with a side salad or even on a bed of rice for a late Sunday lunch.
Xo Dom Appetit!
Taken from: Two Greedy Italians
Prep Time: 10 mins
Cook Time: 1 hour
Tools Needed: cutting board, knife, measuring spoons, large roasting dish
Ingredients:
8 small artichokes prepared and quartered (you can use those in water not brine in a jar)
6 skinless chicken legs with thighs cut apart
1 large white onion chopped
8 small red potatoes, scrubbed and cut into chunks
2 tablespoons of rosemary needles (2 sprigs) keep a few additional sprigs for garnish
6 tablespoons of olive oil
Salt and freshly ground black pepper
Directions:
1) Preheat the oven to 400 F
2) Put the chicken pieces, artichokes, onion and potatoes into a large roasting dish. Sprinkle with rosemary needles, drizzle with olive oil and season with salt and pepper. Mix well with your hands so that every piece of meat is coated well.
3) Put into the preheated oven for 30 mins. Take out, mix all the ingredients together well, using a spoon, and return to the oven for another 30 mins. Chicken should be cooked through and the potatoes should be tender. Serve immediately with a few sprigs of rosemary and a simple green salad.
