Lemon and Artichoke Oven Roasted Chicken

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Crispy, tender lemon-roasted chicken with artichokes and mushrooms makes an easy, elegant dinner. So mouthwatering with a salad and lemon orzo, potatoes or garlic bread!

Lemon and Artichoke Oven Roasted Chicken - Crispy, tender lemon-roasted chicken with artichokes and mushrooms makes an easy, elegant dinner! Thecomfortofcooking.com

Every week, I cook up some variation of roasted chicken. But, sometimes, the same garlic-and-herb mixture can grow stale, and I crave more of the zesty Mediterranean flavors we love! I like to pretend I have the time and energy to eat like a Greek goddess anyway. You know, all olives and crusty bread and freshly caught fish. In reality, I usually eat a breakfast and lunch of who-knows-what as fast as I can, while tending to whatever baby needs.

However, the rushed pace of the day, and whatever is on my plate, makes our evening meals all the more special. Baby is in bed, and hubs and I get to just chat about our days while enjoying something delicious. It’s great.

Whether for weeknights or a special dinners in, we’re often oven-roasting some variation of this outrageously scrumptious, tangy and tender lemon chicken. Because it is just SO good. And it falls apart with every forkful. And those juices. Oh, those juices!

Can you tell we can’t get enough?

Lemon and Artichoke Oven Roasted Chicken - Crispy, tender lemon-roasted chicken with artichokes and mushrooms makes an easy, elegant dinner! Thecomfortofcooking.com

Lemon and Artichoke Oven Roasted Chicken - Crispy, tender lemon-roasted chicken with artichokes and mushrooms makes an easy, elegant dinner! Thecomfortofcooking.com

It couldn’t be more easy, either. Simply toss a mixture of chicken parts (thighs and legs work best) in a large baking dish, and arrange your artichokes, onions, mushrooms and lemon slices around the chicken. Now, here’s what makes this dish great: The marinade! I like to combine a mixture of olive oil, Dijon mustard, wine or chicken broth, seasonings and red wine vinegar. Holland House Red Wine Vinegar is a longtime favorite. I love this vinegar, y’all! It adds a tangy boost to beef dishes, chilis, and vinaigrettes for salads. It’s one of the best, so if you can find it, that’s your go-to.

You can marinade the chicken in this mixture up to 1 day, but no need if you want to roast it right away! Sizzle it for an hour in your oven and prepare some yummy sides. I love this with a green salad and my lemon orzo or parmesan garlic knots. Once your chicken, lemons and veggies are crispy and crackling, it’s time to dig in!

Your dinner guests will love this scrumptious, golden pan full of goodness. And if you’re just sharing with one special someone, you’ll love having leftovers! It’s even better the next day.

Lemon and Artichoke Oven Roasted Chicken - Crispy, tender lemon-roasted chicken with artichokes and mushrooms makes an easy, elegant dinner! Thecomfortofcooking.com

Lemon and Artichoke Oven Roasted Chicken - Crispy, tender lemon-roasted chicken with artichokes and mushrooms makes an easy, elegant dinner! Thecomfortofcooking.com

Lemon and Artichoke Oven Roasted Chicken

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup Holland House Red Wine Vinegar
  • 1/4 cup red or white wine or chicken broth
  • 3 cloves garlic minced
  • 2 Tablespoons Dijon or brown mustard
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 10-12 pieces about 4 1/2 lbs. bone-in chicken parts (thighs and legs are best), pat dry
  • 1 cup white button mushrooms halved
  • 1 14 oz. can or 1 cup artichoke hearts, drained and halved
  • 1/2 medium onion any kind, cut into chunks
  • 1 lemon sliced
  • Fresh herbs rosemary, thyme, parsley, for garnish, optional

Instructions

  • Preheat oven to 400 degrees F.
  • In a small bowl whisk together olive oil, red wine vinegar, wine (or broth), garlic, mustard, Italian seasoning, and crushed red pepper flakes. (You can marinade the chicken in this mixture up to 1 day, though not necessary.)
  • Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Arrange mushrooms, artichokes, 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 and 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, if desired.
  • Enjoy!

Join the Conversation

  1. I love your chicken dishes. Can’t wait to try this one.

  2. All these flavours and colours, yum! It’s so good when something is cooked to perfection, like this is!
    I hope this saw to it so that you had a perfect start to your week :) xx

  3. I love roast chicken too – it’s such a great comfort food. I will have to try this version with the marinade, sounds delicious!

  4. absolutely stunning photos and absolutely stunning chicken. I love the artichokes with it and the lemon brings out a wonderful flavor for the chicken! YUM!

  5. This is the perfect weeknight dinner! Approachable and easy, but copious amounts of flavor!

  6. I love that split shot! I also love chicken and we have it every week too. This dish is really lovely.

  7. All my favorite flavors are in this chicken recipe! I love it…..thanks for sharing :) Pinned it :)

  8. Another great-looking chicken dish! I’m sure it’s so tasty, especially with artichokes! Yum! :D

  9. Made this tonight for my husband and daughter. Absolutely delicious!! The flavors blended so beautifully!! I made mashed potatoes and gravy on the side with pan fried asperagus! Wonderful for a cool evening!! Thank you for this! Will make it again!!

  10. This was delicious!! Very easy too. Thanks for the recipe!

  11. This looks wonderful. What is meant by italian seasoning? The salad dressing? Or the mix of leaves in the spice section?

    I look forward to the details!

  12. Italian seasoning is the dry spice mix.

  13. Thank you so much for sharing this recipe with us. We had this for dinner, substituting red and sweet potatoes for the mushrooms (that’s what we had in the house), and it was ABSOLUTELY DELICIOUS! Thank you for sharing a quick and easy, one-pan, healthy, yummy dinner. We’ll definitely be making this again. Thank you!!

  14. Made this tonight and it was fantastic!! Used chicken breasts and the flavor was wonderful. Everyone loved it and the only request was to add more more mushrooms. I’ll definitely be making this again. Thank you for a great recipe!

  15. Wow, marvelous blog layout! How long have you been blogging
    for? you made blogging look easy. The overall look of your website is magnificent, let alone the
    content!

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