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Chicken With Potatoes




Source of Recipe


Developed in the Chicago Tribune test kitchen


Recipe Introduction


Serves 4.
Dinner's in the oven
These comforting, all-in-one meals take time - but not yours
Chicken With Potatoes, Artichokes, Olives And Garlic







List of Ingredients




2 tablespoons olive oil
1 (3-pound) chicken, cut up, or 3 pounds chicken pieces
2 pounds russet potatoes, peeled and cut into wedges
1 red onion, halved and sliced
1 (10-ounce) package frozen artichoke hearts
1 (8-ounce) jar pitted kalamata olives, drained
5 cloves garlic
1 teaspoon each dried oregano and salt
Freshly ground pepper to taste
2 lemons


Recipe



HEAT oven to 350 degrees. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken in batches on all sides, about 5 minutes a batch.

ADD potatoes, onion, artichoke hearts, olives, garlic cloves, oregano, salt and pepper. Cut one of the lemons into wedges; add to pan. Squeeze juice from the other lemon over all. Toss mixture.

COVER; cook in oven 1 hour. Remove lid. Cook until chicken is browned and vegetables are tender, stirring vegetables and turning chicken pieces occasionally, about 30 minutes.

PER SERVING: 755 calories; 56g carbohydrates; 48g protein; 37g fat (45% calories from fat, 8g saturated fat); 135mg cholesterol; 1,195mg sodium; 9g fiber.