3-4 lbs bone in, skin on chicken pieces
1/4 cup plus 2 tablespoons olive oil
juice of 2 lemons
2 teaspoons dried thyme
1/2 teaspoon freshly chopped rosemary
1/2 teaspoon freshly chopped marjoram
2 garlic cloves, finely chopped
3 cups artichoke hearts in 2" pieces, or 6-8 large oval potatoes, peeled and quartered lengthwise
I used the hearts of 6 artichokes, however I now know why we always bought the frozen artichoke hearts. If you don't have a spare hour... the frozen ones will work perfectly. I would recommend 2, if not 3 of the frozen packs. These will not brown as much as the fresh do, but that's okay!
If you are using fresh artichokes, I followed the instructions here in order to chop and peel them.
Preheat the oven to 400 degrees.
Rub the skin of the chicken with the two tablespoons of olive oil, and season with salt and pepper. In a bowl, combine the remaining olive oil, freshly squeezed lemon juice, thyme, rosemary, marjoram, and garlic.
Place the chicken in a large roasting pan, and surround with the artichokes. Pour the marinade into the roasting pan, mainly over the artichokes.
Bake in the oven for 45-50 minutes, basting both the artichokes and chicken with the pan juices every 10 minutes.
Spritz the whole thing with a squeeze of fresh lemon, and enjoy!
Really this dish is called Kotopoulo Psito Lemonata, which my family has cleverly coined as "Greek Chicken", simply because it is our favorite recipe out of the cookbook that we brought home from a family trip to Mykonos. The Greek's know a thing or two about cooking and lifestyle. The food there is so light and flavorful during the day time, with authentic greek salad, fried cheese, and grilled calamari rings as big as your head, that you order to your table at the beach cantina you claim as yours from 11am - 4pm. Eat a little, swim a little, a beer? Sure. After naps and showers in the early evening, they like to start cocktail hour during the last half hour of the sunset around 9, and sit down to dinner around 10. The food is still light and flavorful, but so comforting, and puts you right to bed. I clearly hated this trip... two glorious weeks of lounging and eating.
The gorgeous view from our house.
Recipe from The Food and Wine of Greece, by Diane Kochilas.
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