Zesty Pan Roasted Chicken

This crispy, zesty dish combines lemons, chicken and artichokes in a way that will have your mouth watering before you even taste it.

Prep Time: 
15 minutes
Cook Time: 
1 hour
Servings: 
4
Ingredients: 

1 – 3 lb. whole chicken, cut into eighths
1 – 14 oz. can Reese Artichoke Hearts
1 tbsp. DaVinci Extra Virgin Olive Oil
2 lemons, thinly sliced
10 whole garlic cloves, unpeeled
2 tbsp. fresh or 1 tbsp. dried rosemary leaves

Directions: 
1. Preheat oven to 425 degrees.
2. Oil the bottom and sides of a 9" x 13" pan with olive oil.
3. Rinse chicken, pat dry with paper towels, and season all sides with salt and pepper to taste.
4. In the pan, lay lemon slices along the bottom and place the chicken, skin side up, on top of them. Distribute garlic cloves, artichoke hearts, and rosemary around the chicken and in the pan.
5. Cover with foil and place pan in the oven. Bake for 45–60 minutes, or until the thickest part of the chicken breast reaches 170 degrees on a meat thermometer.

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