Chicken with Artichokes
55 mins Serves 4-6 This recipe makes an incredibly delicious meal with baked chicken pieces and marinated artichoke hearts! #STARFineFoods Ingredients: 2 tablespoons STAR Extra Virgin Olive Oil 4 pounds chicken drumsticks Salt and fresh ground pepper, to taste 1 tablespoons dried oregano 1 jar (14.75 ounces) Cara Mia Marinated Artichoke Hearts 1 large yellow onion, cut into thicker slices 2 tablespoons brown mustard 3 garlic cloves, minced Instructions:Preheat oven to 375F.
Heat olive oil in a large nonstick skillet over medium heat.
Season chicken pieces with salt, pepper, and dried oregano. Add chicken pieces to skillet and cook for 2 to 3 minutes on each side, or until browned.
Transfer chicken to a 9×13 baking dish. Add onions to the chicken.
Remove artichoke hearts from marinade; DO NOT discard marinade. Arrange artichoke hearts over chicken and set aside.
Add brown mustard and minced garlic to the marinade; whisk until completely incorporated. Pour the marinade over the chicken.
Bake for 45 minutes, or until juices run clear and a meat thermometer reads 165F.
Remove from oven and serve.
Ingredients
- 2 tablespoons STAR Extra Virgin Olive Oil
- 4 pounds chicken drumsticks
- Salt and fresh ground pepper, to taste
- 1 tablespoons dried oregano
- 1 jar (14.75 ounces) Cara Mia Marinated Artichoke Hearts
- 1 large yellow onion, cut into thicker slices
- 2 tablespoons brown mustard
- 3 garlic cloves, minced
Instructions
Preheat oven to 375F.
Heat olive oil in a large nonstick skillet over medium heat.
Season chicken pieces with salt, pepper, and dried oregano. Add chicken pieces to skillet and cook for 2 to 3 minutes on each side, or until browned.
Transfer chicken to a 9×13 baking dish. Add onions to the chicken.
Remove artichoke hearts from marinade; DO NOT discard marinade. Arrange artichoke hearts over chicken and set aside.
Add brown mustard and minced garlic to the marinade; whisk until completely incorporated. Pour the marinade over the chicken.
Bake for 45 minutes, or until juices run clear and a meat thermometer reads 165F.
Remove from oven and serve.
Preheat oven to 375F.
Heat olive oil in a large nonstick skillet over medium heat.
Season chicken pieces with salt, pepper, and dried oregano. Add chicken pieces to skillet and cook for 2 to 3 minutes on each side, or until browned.
Transfer chicken to a 9×13 baking dish. Add onions to the chicken.
Remove artichoke hearts from marinade; DO NOT discard marinade. Arrange artichoke hearts over chicken and set aside.
Add brown mustard and minced garlic to the marinade; whisk until completely incorporated. Pour the marinade over the chicken.
Bake for 45 minutes, or until juices run clear and a meat thermometer reads 165F.
Remove from oven and serve.
Recipe developed by: http://www.diethood.com
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hour
Serves: 4-6
