Ingredients
- 1 cup Durant Olive Mill Lemon Fused Olive Oil
- 1/4 cup red wine vinegar
- 1/4 cup chicken broth
- 3 cloves garlic, minced
- 2 tbsp Dijon mustard
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 12 pieces (about 4 1/2 lbs) bone-in chicken parts (thighs and legs are best), pat dry
- 1 cup white button mushrooms, halved
- 1 (14oz) can or 1 cup artichoke hearts, drained and halved
- 1/2 medium onion (any kind), cut into chunks
- 1 lemon, slice
- Fresh herbs (rosemary, thyme, parsley) for garnish, optional
Preparation
- Preheat oven to 400°F
- In a small bowl whisk together olive oil, red wine vinegar, chicken broth, garlic, mustard, Italian seasoning, and crushed red pepper flakes.
- Place chicken in a rimmed 13in. by 9in baking dish or Dutch Oven.
- Place parts skin side up and spread them out evenly in the pan.
- Arrange mushrooms, artichoke, onion and lemon slices around the chicken.
- Pour olive oil mixture all over chicken and vegetables. (If you marinated the chicken in this mixture, add it all in).
- Sprinkle generously with salt & pepper.
- Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear.
- Remove from oven and garnish with additional chopped fresh herbs.