If you want to cut down on some fat and calories, you can take the skin off the chicken, but the bone does provide a lot of flavor. I'm sure you could make it with boneless, skinless thighs and/or breasts too, if that's what you would prefer. Either way, those are all options. Hope you give it a try today!
Roasted Chicken with Mushrooms and Artichokes
based on a recipe from The Chew and
4 lbs. chicken breasts and thighs, bone -in w/ skin (I cut the breasts in half and trim off the excess fat and skin)
1 cup canned artichoke hearts, quartered
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered)
2 T dijon mustard
2-3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine (you could also substitute chicken stock)
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried tarragon
1 bay leaf
salt and pepper to taste
Preheat oven to 375. Lightly grease a large baking dish (I used my 13x9 inch pan because it is the largest I have). Layer the onions, mushrooms, and artichokes on the bottom of the pan.
Pour the sauce over the chicken and vegetables and finally season the top of the chicken with any additional salt and pepper to taste.
Serve immediately with your favorite sides, and some additional artichokes, mushrooms, and sauce from the pan.