Roasted Greek Lemon Chicken

This is classic comfort food. Fresh and tangy with lemon, while rich with flavor from olives and artichoke, this dish cooks up with a beautiful sauce - serve with crusty bread to sop up this golden sauce.

1 roaster chicken cut into individual serving pieces (or favorite individual portions serving 4-6)

2 lemons, sliced

1 cup roasted marinated artichoke heart halves (I used Kirkland), drained

1 onion, diced

2 tomatoes, diced

1 cup black Greek olives

2 Tbsp capers

2 tsp fresh thyme leaves

dash crushed red pepper flakes

3-4 sports fresh rosemary

Preheat oven to 375F. Arrange chicken in a single layer in a large roasting pan. Season with salt and pepper.

Stir together the lemons, artichokes, onions, tomato, olives and capers evenly atop the chicken. Season with thyme leaves and crushed red pepper flakes. Garnish with rosemary.

Bake uncovered for about 30-45 minutes, until the chicken is cooked through and nicely browned (internal temperature reading at least 165F based on an instant-read thermometer).

Serve with favorite sides. Serves 4-6.

Cook’s note: You could use whatever your favorite chicken pieces for this dish. However, I highly recommend you use meat on the bone to flavor best and cook while retaining moisture. If you use boneless chicken breasts, you may need to cover for part of the time to avoid drying out. Boneless skinless thighs should be OK.

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