Imagine a dish that combines the zesty brightness of lemon, the tender succulence of perfectly roasted chicken, and the unique, earthy flavor of artichoke hearts - all in one mouthwatering meal. This Lemon and Artichoke Oven Roasted Chicken is not just another recipe; it's a culinary journey that will transport your taste buds to the sun-drenched kitchens of Italy. Whether you're looking to impress dinner guests or simply treat yourself to an extraordinary weeknight meal, this recipe promises to elevate your cooking game and leave everyone craving more.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 can artichoke hearts, drained
- 2 lemons, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Pat the chicken breasts dry with paper towels to remove excess moisture. This helps achieve a crispy exterior when roasting.
- Season the chicken breasts generously with salt, pepper, and dried oregano on both sides, ensuring even coverage.
- In a large baking dish, drizzle 1 tablespoon of olive oil to prevent sticking and create a base for roasting.
- Arrange the seasoned chicken breasts in the baking dish, leaving space between each piece for even heat circulation.
- Drain the canned artichoke hearts and pat them dry. Scatter them around and between the chicken breasts.
- Slice the lemons thinly and distribute the lemon slices over and around the chicken and artichokes.
- Drizzle the remaining 2 tablespoons of olive oil over the chicken, artichokes, and lemon slices.
- Place the baking dish in the preheated oven and roast for 45-50 minutes, or until the chicken's internal temperature reaches 165°F (74°C).
- Check the chicken periodically during roasting. If the top begins to brown too quickly, cover loosely with aluminum foil.
- Once cooked, remove from the oven and let the chicken rest for 5-10 minutes before serving. This helps retain moisture.
- Serve hot, spooning the roasted artichokes and lemon slices over the chicken breasts for added flavor.
Tips
- Pat the chicken dry thoroughly - this is the secret to achieving that irresistible golden-brown crispy exterior.
- Use fresh, high-quality olive oil for the best flavor infusion.
- Don't overcrowd the baking dish - give each chicken breast and artichoke heart enough space to roast evenly.
- Invest in a meat thermometer to ensure your chicken is perfectly cooked at 165°F (74°C) without drying out.
- Let the chicken rest after cooking to lock in those delicious juices and ensure maximum tenderness.
- For an extra flavor boost, consider adding fresh herbs like thyme or rosemary alongside the dried oregano.
- If you prefer a more intense lemon flavor, squeeze some fresh lemon juice over the chicken just before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 35g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
