Make Light and Bright!
Simplicity at its best! Delicious chicken pan roasted with fresh lemons, lemon juice and artichokes make a wonderful any day of the week meal, but certainly worthy of a Sunday sit down dinner. After a few days of enjoying delicious Easter leftovers, this would be the perfect dish to make.
Lemon and Artichoke Chicken
Ingredients
4 tablespoons butter, divided
2 shallots or 1/4 onion, sliced
2 cups artichoke hearts (in water), thawed and/or drained and rinsed
1/4 cup capers, drained
Juice of 2 lemons
Sea salt and black pepper
2 pounds bone-in, skin-on chicken pieces
Greek Blend Seasoning
3 tablespoons dried lemon peel
3 tablespoons dried oregano leaves
2 tablespoons granulated garlic
2 teaspoons black pepper
Preparation
Preheat oven to 375°F
In a large, oven-safe skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots and sauté until translucent. Add the artichoke hearts, capers, and lemon juice and season generously with salt and pepper. Stir to combine.
Place the chicken pieces in the skillet, season generously with the Greek seasoning, and top each piece with a small pat of the remaining 2 tablespoons of butter. Place the skillet in the oven and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F.
Serve with a crisp chilled tossed salad and wild rice as side dishes.
Share this recipe from Light and Bright! with your friends and groups
Nenhum comentário:
Postar um comentário