Griddled chicken with baked artichoke hearts, fennel & tomatoes
Waitrose and Partners

Griddled chicken with baked artichoke hearts, fennel & tomatoes

Even though there’s meat here, this is a very ‘vegetable forward’ main from Diana Henry. Any leftover veg are lovely the next day. 

    Gluten free
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook55 mins
  • Total time1 hr 15 mins
  • Plusmarinating

Ingredients

For the chicken

  • 8 chicken thighs, bones removed, skin on
  • 4 tbsp olive oil
  • 2 clove/s cloves garlic, grated to a fine purée
  • 1 lemon, juice, plus extra wedges to serve
  • 10 sprig/s lemon thyme, leaves only, chopped

For the artichokes

  • 2 x 390g cans Essential Artichoke Hearts In Water
  • 250ml olive oil (or enough to cover the hearts)
  • 2 clove/s garlic, finely sliced
  • 4 sprig/s lemon thyme, leaves only
  • ½ tsp chilli flakes

For the vegetables

  • 8 plum tomatoes, halved
  • ½ tbsp white balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • ½ tsp caster sugar
  • 2 large fennel bulbs
  • lemons, juice
  • 2 onions
  • 8 sprig/s lemon thyme