Although lemons might seem to be the food of sunny springtime, their health benefits are beneficial year round. In addition to Vitamin C, lemon peels are vitamin superfoods, containing Vitamin A, beta carotene, folate, calcium, magnesium, and potassium. From fighting cancer to lowering cholesterol, the lemon is a power player in every day cooking.
Here, lemons are thinly sliced and roasted with artichokes and chicken, bringing out a caramelized flavor that softens the lemon’s bitterness. Served with good bread for dipping in the pan juices, this can be a one pan meal. If I’m turning on the oven, I like to get mileage out of it. Instead of cooking enough for one meal, roasting five pounds of chicken provides leftovers for lunches, dinners, or can be frozen. Or you can repurpose the roasted chicken by shredding it and create a soup or stuffed pasta. The possibilities are endless.
Roast Chicken with Lemon, Feta and Artichokes Recipe
5 – 6 pounds bone-in chicken pieces (mixture of breasts and thighs)
2 T olive oil
salt and pepper
2 lemons, thinly sliced, seeds removed
1 14 ounce jar marinated artichoke hearts
8 thyme sprigs
1 cup low-salt chicken broth
1/2 cup crumbled feta cheese
Heat oven to 350°F.
Rinse chicken and pat dry. Arrange in two large baking dishes. Drizzle with 2 T olive oil. Lightly salt and pepper. Layer lemons over chicken and strew with thyme sprigs and artichokes.
Dividing broth between the two baking dishes, pour around chicken pieces, taking care not to pour on top of chicken.
Roast for 45 minutes. Increase heat to 425°F, then sprinkle feta around chicken. Continue roasting until chicken skin is crisp and brown, juices run clear, and the internal temperature measures 165° F, approximately another 20 minutes.
Let rest for 10 minutes for juices to redistribute before serving. Shown here with simple greens tossed with an oil and vinegar dressing.