August 08, 2017
Comfort Food, Dinner, Poultry,
Chicken, Vegetables, Garlic, Potatoes , Cooking For A Crowd, Entertaining, Fall/Autumn, Father's Day, Passover, Rosh Hashanah, Sunday Dinner, Winter, Oven Roast, Gluten-Free, High Fiber, No Eggs, Bone-in Pieces, Kosher Meat more
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"I found this gem on a Italian site, there is 30 garlic cloves for this recipe!"
In a large bowl, place the chicken, drizzle a lot of olive oil over the chicken, then the lemon juice, salt, pepper, Italian seasoning and garlic cloves then toss to coat evenly.
Place in the refrigerator for 3 hours turning the chicken over halfway through the refrigeration time
Meanwhile, place the artichokes in a steamer and cook just until fork tender.
Lay the artichokes on the bottom of the roasting pan.
Remove the chicken from the bowl and arrange the chicken thighs on top of the artichokes. Drizzle the oil and all juices from the bowl over the chicken.
Place the potato halves in the pan around the chicken, drizzle more olive oil over the potatoes then sprinkle with salt and pepper. Toss the potatoes to coat.
Roast for 20 minutes. Remove the pan from oven then spoon the juices over the chicken and potatoes.
Place the pan back in the oven and continue to roast until the potatoes and chicken are golden brown, and when the juices run clear when the thighs are pierced with a fork, about another 30-45 minutes.
Arrange the potatoes, artichokes, and chicken on a platter, spooning the roasted garlic on top.
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