1 pan yellow chicken w/ peas, celery + artichoke hearts
:
- 8 pieces bone-in chicken (I used breasts, and each one was cut in half)
- 3 Tbsp olive oil, divided
- 5 tsp kosher salt, divided
- 2 tsp black pepper, divided
- 2 tsp granulated onion
- 1 tsp granulated garlic
- 6-8 ribs celery, peeled, sliced in half lengthwise and then cut into 2-3 inch pieces
- 1 (400g) bag frozen artichoke hearts
- 1/2 (800g) bag frozen peas
- 1 cup dry white wine
- 2 lemons, halved + juiced
- 4 tsp turmeric
Cooking steps
Step 1
Preheat oven to 175ºC (350ºF) and grease large baking dish. Place chicken inside.
Step 2
Add 1 tbsp olive oil, 2 tsp salt, 1 tsp pepper, granulated onion and granulated garlic. Rub into the chicken. Add all the remaining ingredients to the pan.
Step 3
Use your hands to gently mix everything together and tuck artichoke hearts under the chicken pieces.
Step 4
Cover tin with a layer of parchment and foil. Place in the oven and bake for 90 minutes. Remove from oven, uncover and baste. Return to oven , uncovered, for another 30 minutes and baste every 7/8 minutes. Remove from oven and that’s it! Serve hot over rice or couscous and enjoy!
