Preparation Time: 10 Minutes
Cook Time: 40 Minutes
Cut: Boneless chicken
1/4 cup (60 ml) olive oil
9 cloves garlic, thinly sliced
1/3 cup (80 ml) white wine
1 lemon, juice and zest
1/2 tsp (2.5 ml) EACH dried oregano and dried rosemary
1 tsp (5 ml) minced fresh thyme leaves
1/2 tsp (2.5 ml) red pepper flakes
6 boneless chicken breasts, skin on
1 Tbsp (15 ml) olive oil
Salt and pepper to taste
1 can artichoke hearts, drained
1 lemon, cut into 8 wedges
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.
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).
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 165F (74C). 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.