Ingredients
4
4 servings
- •¾ cup zhug sauce, divided
- •1 boneless chicken breast
- •2 chicken legs, bone-in and skin-on
- •2 bone-in chicken thighs with skin
- •2 whole artichokes
- •½ lemon, juiced
- •½ cup pitted Kalamata olives, drained
- •½ cup marinated sun-dried tomatoes, drained
Instructions
- Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
- Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
- Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 505
- Carbohydrate: 17g
- Fat: 32g
- Fiber: 5g
- Protein: 39g
- Sugar: 1g
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