May 11, 2018


  • ¼ cup fresh lemon juice    
  • 3½ tbsp extra-virgin olive oil, divided 
  • 1 tbsp red wine vinegar
  • 2 tbsp dried oregano + additional for sprinkling 
  • 2 large cloves garlic, minced 
  • 1½ tsp sea salt + additional for sprinkling 
  • ground black pepper, to taste 
  • 6 bone-in, skin-on chicken breasts, halved (or swap in 2 thighs or drumsticks for each breast for a mix of pieces) 
  • 4 large shallots, peeled and halved 
  • 140g frozen quartered artichoke hearts, thawed and patted dry 
  • 45g baby potatoes halved
  • mint leaves, lemon wedges and pomegranate seeds, for garnish, optional


  1. In a large bowl, whisk together lemon juice, 3 tbsp oil, vinegar, oregano, garlic, salt and pepper. Add chicken and toss to coat. Cover and marinate in the refrigerator for 6 to 8 hours, or overnight.
  2. Preheat oven to 220°C. Line a rimmed sheet pan with parchment paper (or mist pan with cooking spray).
  3. Arrange chicken on pan. Add shallots, artichokes and potatoes and spread evenly around the chicken. Drizzle vegetables with remaining ½ tbsp oil. Sprinkle everything with additional oregano and salt.
  4. Bake for 35 to 45 minutes, until chicken, is cooked through and internal temperature reaches 75°C on an instant-read thermometer in thickest piece without touching bone. Transfer to a platter and garnish with mint, lemon wedges and pomegranate seeds (if using). 

Serving Size: 1/6 of recipe
Calories: 491, carbohydrate content: 21.5g, cholesterol content: 153 mg, fat content: 19g, fibre content: 4g, protein content: 57g, saturated fat content: 5g, sodium content: 496mg, sugar content: 2.5g, monounsaturated fat content: 9g, polyunsaturated fat content: 3.5g

Recipe originally published on Clean Eating Magazine:

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