10-12piecesabout 4 1/2 lbs. bone-in chicken parts (thighs and legs are best), pat dry
1cupwhite button mushroomshalved
114 oz. can or 1 cup artichoke hearts, drained and halved
1/2medium onionany kind, cut into chunks
Fresh herbsrosemary, thyme, parsley, for garnish, optional
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.