Ingredients
Servings: ￩￫
| .25 | Cup Lemon Juice, freshly squeezed (roughly one medium lemon) |
| 3 | Tbsp Extra Virgin Olive Oil |
| 1 | Tbsp Red Wine Vinegar or Balsamic Vinegar |
| 2 | Tbsp Oregano, dried |
| 3 | Large Garlic Cloves, minced |
| 1 | Tsp Sea Salt |
| 1 | Tsp Black Pepper, freshly ground |
| 3 | pounds Chicken Breasts |
| 5 | Large Shallots, peeled and cut in half |
| 7 | Large Artichoke Hearts (one can, drained) |
| 1 | pound Baby Potatoes, cut in half |
| .25 | Cup Mint Leaves (optional) |
| 1 | medium Lemon, cut into wedges (optional) |
Instructions
In a mixing bowl or large measuring cup, combine first ingredients up to the black pepper. Add the chicken to a gallon zip-lock bag and pour the marinade over top. Seal the top making sure to remove as much air as possible then gently massage the marinade into the chicken for a minute or so. Place bag in the refrigerator for at least 4 hours, no longer than 24 hours. You can also freeze the chicken at this point for up to three months. Defrost before proceeding to the next step.
Heat oven to 400º. Line a rimmed baking sheet with parchment paper. Remove chicken from marinade and place on sheet. Discard remaining marinade.
Add shallots, artichokes, potatoes, 1 tbsp olive oil, 1 tbsp oregano, 1/2 tsp sea salt in a large bowl. Toss until vegetables are coated and oregano is evenly distributed.
Place vegetables around chicken on the baking sheet.
Bake 40-50 minutes.
Once chicken is cooked, remove from oven and place on a serving platter. Squeeze 1 tbsp lemon over top of chicken and vegetables (optional). Garnish with lemon wedges and mint leaves before serving (optional).
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