Chicken and artichoke bake

Delicious Chicken and artichoke bake Recipe

Lemon and artichokes accompany this easy, roast chicken dinner.
Chicken and artichoke bake
Prep Time : 0:30 | Cook Time : 0:45 | Total Time : 1:15 | Serving : 4 person.


  • 1 lemon, halved

  • 2 globe artichokes

  • 1 tablespoon olive oil

  • 6kg Coles RSPCA Approved Whole Chicken, cut into 8 pieces

  • 2 large red washed potatoes, cut into 3cm pieces

  • 1 red onion, cut into wedges

  • 2 garlic cloves, finely chopped

  • 4 large ripe field tomatoes, chopped

  • 1 cup salt-reduced chicken stock

  • 1/2 cup dry white wine

  • 1/4 cup oregano sprigs, plus extra leaves, to serve


  • Step 1

    Preheat oven to 200C or 180C (fan-forced). Squeeze 1 lemon half into a large bowl of cold water. Remove artichoke stems. Cut 3cm from the top of 1 artichoke. Rub cut sides with remaining lemon half. Peel and discard 2 layers of outer leaves until pale leaves are exposed. Use a teaspoon to scoop out and discard furry choke from the centre of the artichoke. Place in the lemon water. Repeat with remaining artichokes.

  • Step 2

    Place the artichokes in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 15 mins or until tender. Drain well. Cut into wedges.

  • Step 3

    Meanwhile, heat the oil in a large flameproof ovenproof pan over high heat. Cook chicken, turning, for 6 mins or until brown all over. Transfer to a plate. Cook potato and onion in the pan, turning, for 5 mins or until golden. Return chicken to pan with garlic, tomato, artichoke, stock and wine. Bring to the boil. Remove from heat. Sprinkle with oregano sprigs.

  • Step 4

    Bake for 30 mins or until chicken is cooked through and sauce thickens slightly. Top with extra oregano leaves.

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