1/4 cup olive oil
9 cloves garlic, thinly sliced
1/3 cup white wine
1 lemon, juice and zest
1/2 tsp EACH dried oregano and dried rosemary
1 tsp minced fresh thyme leaves
1/2 tsp red pepper flakes
6 boneless chicken breasts, skin on
1 Tbsp olive oil
salt and pepper to taste
1 can artichoke hearts, drained
1 lemon, cut into 8 wedges
Preheat oven to 425F.
Heat oil in a large oven proof skillet over medium heat. Add garlic and cook just until softened (about 1 minutes). Don’t overcook or the garlic will become bitter.
Stir in wine, lemon zest, lemon juice, oregano, thyme, rosemary and pepper flakes.
In the skillet arrange the chicken, skin side up, over the sauce.
Arrange artichoke hearts and lemon wedges around chicken. Brush chicken breasts with remaining oil and season with salt and pepper.
Bake for 35-40 minutes or until meat thermometer inserted into the thickest piece reads 170F. For browner, crispy skin, broil the chicken for 1-2 minutes.
Serve chicken over rice with the pan juices, and roasted artichoke hearts and lemon wedges. Pair with vegetables or a green salad.
Tip: To really intensify the flavour of this dish, marinate the chicken overnight. To make the marinade, prepare the sauce and let it cool. Pour the cooled sauce over the chicken and refrigerate overnight. Drain the marinade into the skillet, add the chicken, lemon wedges, and artichoke hearts, and bake according to the instructions above.