Mediterranean Roasted Chicken

Here is a simple, elegant and fast chicken preparation, worthy of guests, or just when you want to pamper with comfort food.

3 cloves garlic

1 Tbsp fresh rosemary leaves

1 Tbsp fresh thyme leaves

3 sage leaves

Palmful fresh mint leaves

1 sweet yellow onion, sliced

2 cups artichoke quarters (I used Kirland marinated, or Trader Joe’s grilled halves)

2 dozen grape tomatoes, halved lengthwise (I used yellow and red)

6 chicken leg and thigh pieces, patted dry

Preheat oven to 375F. Pulse the garlic and the herbs in a small food processor just to mince. Mix together the herbs along with the onion, artichokes and tomatoes in a bowl. Add a dash of olive oil (or oil from the artichokes) to moisten well.

Place the chicken pieces evenly spaced in an oiled roasting pan. Top with the veggie mixture. Season to taste with salt and pepper.

Roast the chicken for about 30-40 minutes, until fully cooked through - measuring 165F with an instant read thermometer.

Serves 6-8.

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