Lemon and Artichoke Oven Roasted Chicken

“Crispy, tender lemon-roasted chicken with artichokes and mushrooms makes an easy, elegant dinner. So mouthwatering with a salad and lemon orzo, potatoes or garlic bread!”

SK note: I made this and loved it. See my FB link below for my post.

¼ cup olive oil

¼ cup Holland House Red Wine Vinegar

¼ cup red or white wine (or chicken broth)

3 cloves garlic, minced

2 Tablespoons Dijon or brown mustard

1 teaspoon Italian seasoning

½ teaspoon crushed red pepper flakes

10 to 12 pieces (about 4 ½ lbs.) bone-in chicken parts (thighs and legs are best), pat dry

1 cup white button mushrooms, halved

1 (14 oz.) can or 1 cup artichoke hearts, drained and halved

½ medium onion (any kind), cut into chunks

1 lemon, sliced

Fresh herbs (rosemary, thyme, parsley), for garnish, optional

Directions at thecomfortofcooking.com

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