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Artichoke, lemon & chicken bake
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3 cloves garlic, crushed
Finely grated zest and juice of 1 lemon
½ x 20g pack fresh thyme, leaves only, finely chopped
½ x 25g pack fresh flat leaf parsley, finely chopped
175g pack Waitrose Chargrilled Artichokes
4 Chicken Thigh Fillets, skin removed
1 tbsp capers
650g pack Charlotte potatoes, quartered
2 lemons, thickly sliced, pips removed
1. Preheat the oven to 200°C, gas mark 6. Mix all the ingredients together, including the oil from the artichokes, and season. Spread everything out evenly on a large foil-lined baking tin.
2. Roast for 30-35 minutes, until the potatoes are soft and the chicken is golden, the juices run clear and there is no more pink meat.
3. Press the roasted lemon slices with the back of a spoon to release their juice before serving.
Typical values per serving:
This recipe was first published in August 2017.