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    Chicken With Potatoes,


    Source of Recipe


    From The Oregonian FOODday Recipes

    Recipe Introduction


    Chicken With Potatoes, Artichokes, Olives and Garlic

    List of Ingredients





    Makes 4 servings Preparation time: 20 minutes Cooking time: 1 hour, 40 minutes


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






    Recipe





    Heat oven to 350 degrees.

    Heat olive oil in 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 1 of the lemons into wedges; add to pan. Squeeze juice from the other lemon over all. Discard lemon.

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

    Calories: 755 (45% from fat) Protein: 48 grams Total fat: 37 grams Saturated fat: 8 grams Cholesterol: 135 mg Sodium: 1,195 mg Carbohydrate: 56 grams Dietary fiber: 9 grams

 

 

 

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