Mediterranean Baked Chicken with Artichokes

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Whisk the olive oil, lemon juice, garlic, oregano, salt, and black pepper into a seasoning mixture.

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 45.0 ml Olive Oil, 6.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Spread the red onion, artichoke hearts, cherry tomatoes, olives, and lemon slices in the baking dish. Pour in the chicken stock.

   Ingredients used: 400.0 gr Artichoke Heart, 300.0 gr Cherry Tomato, 120.0 ml Chicken Stock, 120.0 gr Kalamata Olive, 1.0 piece Lemon, 1.0 piece Red Onion

   Cookware: baking dish, Chef Knife, cutting board

4. Step 4

   Nestle the chicken thighs among the vegetables with the skin facing up. Brush the seasoning mixture over the chicken and vegetables.

   Ingredients used: 6.0 piece Chicken Thigh

   Cookware: baking dish, kitchen tongs

5. Step 5

   Bake for 40–45 minutes, until the vegetables are tender and the thickest part of each chicken thigh reaches at least 74°C without the thermometer touching bone.

   Timer: 40 min (fixed)

   Cookware: baking dish, instant-read thermometer, oven

6. Step 6

   Rest the chicken for 5 minutes, then scatter the parsley over the dish and serve with the pan juices.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: baking dish